Philly Cheesesteak Quesadilla Recipe
If you’re ready for a flavor-packed twist on two classic favorites, meet the Philly Cheesesteak Quesadilla. Imagine the sizzle of juicy steak, melty provolone, and vibrant peppers all wrapped in a golden, crispy tortilla—it’s the ultimate fusion of Philadelphia’s iconic sandwich and everyone’s favorite cheesy, skillet-grilled snack. This is the kind of comfort food you crave on a weeknight, ready in just 20 minutes, and guaranteed to be a crowd-pleaser whether you’re feeding friends, family, or just yourself!
Ingredients You’ll Need
The beauty of this Philly Cheesesteak Quesadilla is in its simplicity—each ingredient is there for a reason, creating layers of taste, color, and texture in every bite. Here’s what makes this dish truly special:
- Olive oil: Adds rich flavor and helps caramelize the veggies and steak for a luscious filling.
- Thinly sliced ribeye steak or deli roast beef: The classic choice for truly tender, meaty flavor—choose high-quality cuts for best results.
- Onion (thinly sliced): Sweet and savory when sautéed; it’s an essential part of that authentic cheesesteak vibe.
- Green bell pepper (thinly sliced): Provides freshness, crunch, and classic color to the mix.
- Red bell pepper (thinly sliced): Naturally sweet and vibrant, it brightens up the filling both visually and in taste.
- Salt and pepper to taste: Brings out all the flavors—don’t be shy with the seasoning!
- Garlic powder: Adds a subtle, savory kick that makes everything taste more aromatic.
- Shredded provolone or mozzarella cheese: Melts perfectly to create that irresistible stretchy, gooey texture—provolone is classic, but mozzarella works like a charm.
- Flour tortillas: Large, soft tortillas are your crunchy, golden canvas for all that cheesesteak goodness.
- Optional: Mayonnaise or cheese sauce for dipping: If you want extra indulgence, these dips are your ticket to flavor heaven!
How to Make Philly Cheesesteak Quesadilla
Step 1: Sauté the Veggies
Start by heating your olive oil in a large skillet over medium-high heat. Toss in the sliced onions, green bell pepper, and red bell pepper. Sauté for 4 to 5 minutes, stirring occasionally, until the veggies are soft and their edges look slightly caramelized. This step is all about building those classic cheesesteak flavors and bringing sweetness to the mix.
Step 2: Cook the Steak
Add your thinly sliced ribeye steak—or roast beef straight from the deli counter—right on top of the sautéed veggies. Sprinkle with salt, pepper, and garlic powder. Stir gently, cooking for 2 to 3 minutes, just until the steak is heated through and picking up all those rich flavors from the pan. Careful not to overcook—tender steak is the goal!
Step 3: Prep the Skillet
Remove the steak and pepper mixture and set it aside on a plate. If your skillet has a lot of excess residue, give it a quick wipe—it’ll help you get that perfect, crisp tortilla later on. Keeping things tidy means nothing sticks, and your quesadilla comes out restaurant-worthy.
Step 4: Assemble the Quesadilla
Lay one tortilla flat in the skillet over medium heat. Sprinkle half of your shredded cheese on one side of the tortilla, then pile on the steak and pepper mixture. Top with the remaining cheese, then fold the tortilla over to make a half-moon. That double layer of cheese means every bite is unbelievably gooey!
Step 5: Cook to Golden Perfection
Let the folded quesadilla cook for 2 to 3 minutes per side. Use a spatula to gently press it down so the cheese melts and everything sticks together. When the outside turns golden and crisp and all the cheese is oozing out just a little, it’s done! Repeat with the second tortilla if you’re making two.
Step 6: Slice and Serve
Transfer your Philly Cheesesteak Quesadilla to a cutting board and—while it’s still piping hot—slice into wedges. Serve immediately with your favorite dips and watch how fast they disappear!
How to Serve Philly Cheesesteak Quesadilla
Garnishes
To make your Philly Cheesesteak Quesadilla even more enticing, try adding a sprinkle of freshly chopped parsley or chives on top. A touch of pickled jalapeños or a few shakes of hot sauce can also add zing for those who like it spicy, while extra cheese sauce or a drizzle of mayonnaise on the side brings that ultimate creamy finish.
Side Dishes
This quesadilla is hearty on its own, but you can pair it with a crisp side salad for freshness, classic French fries or potato wedges for a true diner vibe, or even some roasted veggies for a lighter option. Whatever you choose, it plays well with a variety of sides and is an absolute showstopper at the dinner table.
Creative Ways to Present
If you’re serving a crowd, slice the quesadillas into small triangles and arrange on a big platter for sharing. Stack them high for a party appetizer, or pack them up in a lunchbox with individual cups of dip. You can even turn it into a “build-your-own” bar, letting guests add their favorite toppings and sauces for a personalized Philly Cheesesteak Quesadilla experience!
Make Ahead and Storage
Storing Leftovers
If you have any leftover Philly Cheesesteak Quesadilla wedges (though they tend to vanish fast!), wrap them tightly in foil or place in an airtight container. They’ll keep in the refrigerator for up to 3 days, making them perfect for an easy lunch the next day.
Freezing
To freeze, allow the quesadillas to cool fully, then wrap each wedge individually in plastic wrap and place in a freezer-safe zip-top bag. They’ll keep for 1 to 2 months. When you need a quick bite, just pull out as many as you like—no need to thaw first before reheating.
Reheating
For best results, reheat your Philly Cheesesteak Quesadilla in a skillet over medium heat until crisp and warmed through—about 2 to 3 minutes per side. You can also use a toaster oven or air fryer for maximum crunch. Microwaving works in a pinch, but you’ll lose some crispiness.
FAQs
Can I use chicken instead of steak?
Absolutely! Simply substitute cooked, thinly-sliced or shredded chicken breast for the beef. You’ll get a lighter but still incredibly flavorful Philly Cheesesteak Quesadilla, and the peppers, onions, and cheese will work just as beautifully.
What other cheeses can I use?
If you want to switch things up, try American cheese, cheddar, Monterey Jack, or even a pepper jack for a little extra kick. The goal is to use something that melts well and boosts that indulgent, gooey effect inside your quesadilla.
Can I make these Philly Cheesesteak Quesadillas vegetarian?
Yes! Just swap the steak for sautéed mushrooms, or even use a plant-based beef substitute. Keep the seasonings and peppers the same, and you’ll have a delicious, satisfying vegetarian alternative.
What’s the best way to get the tortillas crispy without burning?
Cook them over medium to medium-low heat and don’t rush—let them sit undisturbed until the underside is golden before flipping. Pressing gently with a spatula helps even browning and ensures the cheese melts beautifully inside your Philly Cheesesteak Quesadilla.
Can I make the filling ahead of time?
Definitely! Prepare the steak and vegetable mixture in advance and store it in the fridge for up to 3 days. Simply assemble and cook the Philly Cheesesteak Quesadilla whenever you’re ready—perfect for meal prepping or busy weeknights.
Final Thoughts
There’s something undeniably special about turning a legendary sandwich into a golden, cheesy treat like the Philly Cheesesteak Quesadilla. Whether you’re craving comfort food or need a quick, unforgettable dinner, this recipe delivers every time. Give it a try and make it your own—the only thing better than how easy it is might just be how fast it disappears!
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Philly Cheesesteak Quesadilla Recipe
- Total Time: 20 minutes
- Yield: 2 quesadillas (4 servings) 1x
- Diet: Non-Vegetarian
Description
This Philly Cheesesteak Quesadilla recipe combines the flavors of a classic Philly cheesesteak in a convenient quesadilla form. With tender ribeye steak, sautéed peppers and onions, and melted cheese, these quesadillas are a delicious twist on a traditional favorite.
Ingredients
For the Quesadillas:
- 1 tablespoon olive oil
- 1/2 pound thinly sliced ribeye steak or deli roast beef
- 1/2 small onion, thinly sliced
- 1/2 small green bell pepper, thinly sliced
- 1/2 small red bell pepper, thinly sliced
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1 cup shredded provolone or mozzarella cheese
- 2 large flour tortillas
Optional for Serving:
- Mayonnaise or cheese sauce for dipping
Instructions
- Sauté Vegetables and Meat: Heat olive oil in a skillet over medium-high heat. Sauté onions and bell peppers until soft. Add steak or roast beef, season with salt, pepper, and garlic powder, and cook until heated through.
- Assemble Quesadillas: Wipe the skillet clean if needed. Lay one tortilla in the skillet over medium heat. Sprinkle half the cheese on one side, layer on the steak and pepper mixture, and top with remaining cheese. Fold the tortilla over and cook until golden and crispy.
- Serve: Repeat with the second tortilla if desired. Slice into wedges and serve warm.
Notes
- For extra indulgence, spread a thin layer of mayo or cheese sauce inside before folding.
- You can also substitute provolone with American or cheddar cheese for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 quesadilla
- Calories: 380
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg
