Why You’ll Love This Recipe
This recipe delivers all the savory satisfaction of a Philly cheesesteak with the crispy convenience of a quesadilla. It’s easy to prepare in under 30 minutes, incredibly customizable, and a hit with the whole family. Whether you’re craving comfort food or need a fast weeknight meal, these quesadillas deliver on taste, texture, and ease.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Thinly sliced beef (ribeye, sirloin, or deli roast beef)
- Onion (thinly sliced)
- Bell peppers (green, red, or both, thinly sliced)
- Olive oil or butter
- Salt
- Black pepper
- Garlic powder (optional)
- Provolone, mozzarella, or American cheese (shredded or sliced)
- Flour tortillas (medium to large)
- Optional: mushrooms, jalapeños, or steak seasoning
Directions
- Heat olive oil or butter in a skillet over medium heat. Add sliced onions and peppers. Cook for 5–7 minutes until soft and slightly caramelized.
- Add the thinly sliced steak to the pan and cook for 2–3 minutes, just until browned. Season with salt, pepper, and garlic powder if using.
- Remove from heat and set the filling aside.
- Wipe out the skillet and return it to medium heat. Place one tortilla in the pan.
- Sprinkle a layer of cheese over half the tortilla, then add a portion of the steak and veggie mixture. Top with a little more cheese and fold the tortilla in half.
- Cook for 2–3 minutes per side until golden brown and the cheese is melted.
- Remove from pan, let rest briefly, then slice into wedges and serve warm.
Servings and timing
This recipe makes 4 quesadillas.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
- Cheesier Quesadillas: Mix and match cheeses—try cheddar, Monterey Jack, or pepper jack for more flavor.
- Chicken Cheesesteak: Substitute steak with thinly sliced cooked chicken for a lighter twist.
- Spicy Version: Add sliced jalapeños or a dash of hot sauce to the filling.
- Mushroom Melt: Add sautéed mushrooms for an earthy depth of flavor.
- Mini Quesadillas: Use smaller tortillas for appetizer-sized servings.
Storage/Reheating
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a skillet over medium heat for 2–3 minutes per side or in a 350°F oven for 10 minutes. Avoid microwaving if you want to keep the tortilla crisp.
You can freeze cooked quesadillas by wrapping them individually and storing in a freezer-safe bag. Reheat directly from frozen in a skillet or oven.
FAQs
What cut of beef is best for Philly cheesesteak?
Ribeye is the most traditional for its marbling and tenderness, but sirloin or even thin deli roast beef works great too.
Can I use corn tortillas instead?
You can, but flour tortillas hold up better for the weight of the filling and melt more evenly.
Do I need to marinate the steak?
Not necessary, but a quick soak in olive oil, garlic, and Worcestershire sauce can add extra flavor if you have time.
Can I make these ahead of time?
Yes, assemble and refrigerate uncooked quesadillas for up to 1 day, then cook just before serving.
What dipping sauces go well with this?
Try sour cream, chipotle mayo, ranch, or a side of warm cheese sauce.
Can I add lettuce or tomatoes?
Yes, but add them fresh after cooking to keep the texture balanced and not soggy.
How do I keep the tortilla from burning?
Cook over medium heat and monitor closely. A light brush of oil or butter on the outside helps with crisping and color.
Can I bake quesadillas instead of frying?
Yes, bake at 400°F for 8–10 minutes, flipping halfway through, for a lower-mess option.
Is this kid-friendly?
Absolutely—just skip the spicy additions and use a mild cheese for a kid-approved version.
Can I make these in a quesadilla maker?
Yes, a quesadilla press or maker works perfectly and cooks both sides evenly in less time.
Conclusion
Philly Cheesesteak Quesadillas are a bold, cheesy, and satisfying way to enjoy a handheld version of a classic sandwich. With simple ingredients and fast prep, they’re perfect for busy nights, weekend indulgence, or entertaining guests. Crispy, melty, and packed with flavor, they’re sure to become a repeat favorite in your recipe rotation.
PrintPhilly Cheesesteak Quesadillas
Philly Cheesesteak Quesadillas combine all the bold flavors of the classic sandwich—juicy beef, melty cheese, sautéed onions, and peppers—folded into a crisp, golden tortilla. Perfect for a quick dinner, party snack, or comfort food fix.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 quesadillas
- Category: Main Dish
- Method: undefined
- Cuisine: American
Ingredients
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Instructions
Heat olive oil or butter in a skillet over medium heat. Sauté onions and peppers for 5–7 minutes until soft and lightly caramelized.,Add thinly sliced beef to the skillet. Cook for 2–3 minutes until browned. Season with salt, pepper, and optional garlic powder. Remove from heat.,Wipe out skillet and place over medium heat. Place one tortilla in the skillet.,Sprinkle cheese on half the tortilla, add the steak mixture, then top with more cheese. Fold the tortilla in half.,Cook 2–3 minutes per side until the tortilla is golden and cheese is melted.,Transfer to a cutting board, let cool slightly, then slice into wedges. Serve warm with your choice of dipping sauce.
Notes
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Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 30g
- Fiber: undefined
- Protein: 28g
- Cholesterol: 75mg
