If you love the bold, savory flavors of a classic Philly cheesesteak but crave the crispy, cheesy goodness of a quesadilla, then get ready—this recipe is a total game-changer.
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Picture this: thinly sliced steak, caramelized onions, and melty cheese, all tucked inside a perfectly golden, crispy tortilla. Every bite is a perfect balance of rich, cheesy, meaty goodness with just the right amount of crunch. Whether you’re making a quick weeknight dinner, whipping up a crowd-pleasing snack, or just satisfying a comfort food craving, these Philly Cheesesteak Quesadillas are about to become your new favorite go-to.
Why You’ll Love This Recipe
Quick & Easy: Perfect for a fast meal that tastes like it took way more effort.
Budget-Friendly: Uses simple ingredients without sacrificing big, bold flavors.
Crispy & Cheesy: Golden tortillas with gooey, melty cheese make every bite irresistible.
Customizable: Switch up the cheese, add mushrooms, or spice it up to make it your own.
Perfect for Any Occasion: Great for lunch, dinner, game nights, or even as a party appetizer.
Ingredients
Here’s why these quesadillas are pure magic—each ingredient plays a role in making them extra delicious:
Ribeye Steak: The star of the show. Tender, flavorful, and perfect for quick cooking.
Bell Peppers & Onions: The classic Philly cheesesteak combo adds a sweet, slightly smoky flavor.
Provolone & Mozzarella Cheese: The ultimate melt factor! Provolone gives that traditional taste, while mozzarella adds extra gooeyness.
Flour Tortillas: Crisp up beautifully in the pan, creating the perfect shell for all that cheesy goodness.
Butter or Oil: Helps achieve that golden, crispy exterior.
Garlic & Worcestershire Sauce: Enhance the steak’s deep, savory flavor.
Salt & Black Pepper: Simple seasonings that bring everything together.
(Note: The full ingredient list, including measurements, is provided in the recipe card below.)
Instructions
Let’s dive into the steps to create this cheesy masterpiece:
Sauté the Peppers & Onions: In a large skillet, heat a little oil over medium heat. Add the sliced peppers and onions, cooking until softened and slightly caramelized. Remove from the skillet and set aside.
Cook the Steak: In the same skillet, add the thinly sliced steak. Season with salt, pepper, garlic, and a splash of Worcestershire sauce. Cook until browned and tender, then mix in the sautéed peppers and onions.
Assemble the Quesadillas: Lay a tortilla flat and sprinkle a generous layer of cheese on one side. Add a portion of the steak mixture, then top with more cheese and another tortilla.
Cook Until Crispy: Melt butter in a clean skillet over medium heat. Place the assembled quesadilla in the pan and cook until golden brown, then flip and cook the other side until crispy and the cheese is melted.
Slice & Serve: Let the quesadilla rest for a minute before slicing into wedges. Serve hot with your favorite dipping sauces!
How to Serve Philly Cheesesteak Quesadillas
- With Dipping Sauces: Serve with sour cream, chipotle mayo, or even queso for extra indulgence.
- With a Side Salad: A simple side salad with a tangy vinaigrette balances out the richness.
- As a Party Snack: Cut into smaller wedges for the perfect game-day appetizer.
- With Fries or Chips: Serve alongside crispy fries or tortilla chips for a full meal.
Additional Tips
- Use the Right Steak: Ribeye gives the best flavor, but sirloin or flank steak also work well.
- Get That Perfect Crisp: Cook on medium heat to achieve a crispy exterior without burning.
- Make It Spicy: Add jalapeños or a dash of hot sauce for a kick.
- Store & Reheat: Keep leftovers in an airtight container and reheat in a skillet to maintain crispiness.
- Go Low-Carb: Swap the tortilla for a lettuce wrap for a lighter version.
FAQ Section
Q1: Can I use chicken instead of steak?
A1: Absolutely! Just swap the steak for thinly sliced chicken breast or thighs.
Q2: What’s the best cheese for Philly cheesesteak quesadillas?
A2: Provolone is the most traditional, but mozzarella, cheddar, or American cheese work great too.
Q3: Can I make these ahead of time?
A3: Yes! Assemble them in advance and cook when ready to eat.
Q4: How do I get the crispiest quesadillas?
A4: Cook on medium heat with a little butter or oil for the perfect golden crust.
Q5: Can I add mushrooms?
A5: Yes! Sautéed mushrooms add great texture and extra flavor.
Q6: What tortillas work best?
A6: Flour tortillas crisp up the best, but you can use whole wheat or low-carb tortillas if preferred.
Q7: Can I make this in the oven?
A7: Yes! Bake at 375°F for about 10 minutes, flipping halfway through.
Q8: How do I store leftovers?
A8: Keep them in an airtight container in the fridge for up to 3 days.
Q9: What’s the best way to reheat?
A9: Reheat in a skillet for a crisp texture or in the oven at 350°F for 5 minutes.
Q10: Can I make a vegetarian version?
A10: Definitely! Swap the steak for mushrooms, black beans, or grilled tofu.
Final Thoughts
These Philly Cheesesteak Quesadillas bring together everything you love about a classic cheesesteak in a crispy, cheesy, handheld bite. They’re quick, satisfying, and endlessly customizable—perfect for any occasion. Give them a try, and I guarantee they’ll become a new favorite in your kitchen!
Print
Philly Cheesesteak Quesadillas
- Prep Time: 15 minutes
- Cook Time: 5-7 minutes
- Total Time: 0 hours
- Yield: 1 serving 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
This Beef Steak Quesadilla is a quick and delicious meal, perfect for busy nights! Made with tender sirloin steak, sautéed onions and peppers, and melted provolone cheese, this dish is inspired by the flavors of a Philly cheesesteak. Ready in just 20 minutes, it’s a high-protein dinner you’ll love!
Ingredients
- 1 burrito-sized tortilla
- 1/2 cup peppers, thinly sliced
- 1/3 cup onions, thinly sliced
- 1/2 tbsp mayonnaise
- 1/2 tbsp Dijon mustard
- 4 oz steak (sirloin, skirt, or flank recommended)
- 1 slice provolone cheese, sliced into thin strips
- 1/2 tbsp olive oil
- Salt and black pepper, to taste
Instructions
- Heat olive oil over medium heat in a cast iron skillet or large pan. Add sliced peppers and onions, then sauté for 5-7 minutes until soft. Season with salt and black pepper.
- If using frozen steak, cook according to package directions. If using fresh steak, cut into thin strips and cook over medium-high heat for 2-3 minutes, stirring frequently. Season to taste.
- In a small bowl, mix mayonnaise and Dijon mustard. Spread evenly over the tortilla.
- On one half of the tortilla, layer the sautéed onions and peppers. On the other half, place the steak and provolone cheese.
- Fold the tortilla in half, then return it to the pan. Cook each side until golden brown.
- Remove from the pan and place on a cutting board. Slice into four triangles and serve warm.
Notes
- Swap provolone for mozzarella or cheddar for a different flavor.
- Add mushrooms or jalapeños for extra flavor.
- Use a panini press for an even crispier quesadilla.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 335
- Sugar: 3g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 50mg