If you’re craving comfort food that’s loaded with flavor and fun to share, you’re going to fall head over heels for this Philly Cheesesteak Quesadilla. Imagine the classic flavors of tender steak, sautéed onions, peppers, and melty cheese, all wrapped up in a golden crispy tortilla—it’s pure joy in every bite. Whether you want an easy weeknight dinner, a crowd-pleasing snack, or a game-day showstopper, this Philly Cheesesteak Quesadilla delivers big satisfaction with minimal fuss.

Philly Cheesesteak Quesadilla Recipe - Recipe Image

Ingredients You’ll Need

The magic of this recipe lies in its simplicity—each ingredient is key to capturing the bold, savory taste of the Philly original, with the irresistible crispiness and gooey cheese only a quesadilla can offer. Gather these must-have items and let the flavors speak for themselves!

Olive oil: Adds a rich base flavor and helps the steak sizzle up perfectly.
Thinly sliced steak (ribeye or sirloin): Use ribeye for extra juiciness, or sirloin for a leaner bite—either brings that steakhouse goodness.
Onion, thinly sliced: Sweet and savory, onions are essential for that authentic Philly cheesesteak touch.
Green bell pepper, thinly sliced: Brings color and a subtle, earthy bite to every mouthful.
Shredded provolone or mozzarella cheese: For that irresistibly gooey melt—provolone keeps it classic, mozzarella amps up the stretch.
Large flour tortillas: Soft, flexible, and perfect for crisping up golden on the stove.
Butter: A swipe of butter on the outside helps the tortilla toast up beautifully and adds rich flavor.
Salt and black pepper: Simple seasoning is key—let those steak and veggie flavors shine!
Optional: mushrooms or hot sauce for extra flavor: Toss in some sautéed mushrooms or a spicy drizzle for your own personal twist.

How to Make Philly Cheesesteak Quesadilla

Step 1: Sear the Steak

Start by heating olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add your thinly sliced steak and sprinkle with salt and black pepper. Cook for 2 to 3 minutes, stirring occasionally, until the steak is just browned and still tender. Remove the steak to a plate so it stays juicy and doesn’t overcook while you prep the veggies.

Step 2: Sauté the Veggies

With the same skillet, toss in the sliced onion and green bell pepper. If you’re in the mood for an extra boost, now’s the perfect time to add a handful of sliced mushrooms! Sauté for about 4 to 5 minutes, stirring often, until the veggies are soft and fragrant but still vibrant in color.

Step 3: Combine Steak and Veggies

Pop the cooked steak back into the pan with the softened onions and peppers. Stir to mix everything together, and let the flavors mingle for a minute or two over low heat. The kitchen will smell absolutely amazing at this point!

Step 4: Build the Quesadilla

Heat a clean, dry skillet or a griddle over medium heat. Place a tortilla flat in the pan, then sprinkle on half the cheese—cover most of the surface so you get each bite bursting with meltiness. Pile on half of the steak and veggie mixture, then cover with the rest of your cheese. Top with a second tortilla to create your quesadilla sandwich, and lightly spread butter on the outside for that iconic, golden crust.

Step 5: Toast and Serve

Cook the quesadilla for 2 to 3 minutes per side, gently pressing it down as it cooks. You’ll know it’s ready when the tortillas are crisp and golden, and the cheese is completely melted. Carefully transfer to a cutting board and let it rest for a minute before slicing into wedges. Repeat with your remaining ingredients to make a second big, cheesy Philly Cheesesteak Quesadilla.

How to Serve Philly Cheesesteak Quesadilla

Garnishes

Take your Philly Cheesesteak Quesadilla to the next level by topping with a sprinkling of fresh chopped parsley, a drizzle of your favorite hot sauce, or even a swirl of creamy cheese sauce. A few sliced jalapeños also add a spicy kick if you love extra flavor.

Side Dishes

This cheesy quesadilla is hearty enough to stand on its own, but sides make it even better. Crispy fries, a fresh green salad, or crunchy pickles pair beautifully and provide a perfect contrast to the gooey, savory filling. If you’re serving a crowd, tortilla chips and salsa are always a hit!

Creative Ways to Present

Cut your Philly Cheesesteak Quesadilla into thin strips for a snack platter, or stack wedges on a rustic wooden board with little bowls of dipping sauces. Hosting brunch? Try serving alongside scrambled eggs for a hearty twist. These quesadillas can even be sliced into smaller triangles and served as irresistible appetizers at any party.

Make Ahead and Storage

Storing Leftovers

If you have any Philly Cheesesteak Quesadilla leftovers, simply wrap them tightly in foil or place in an airtight container. Store in the refrigerator for up to 2 days—though, trust me, they’re often gone before then!

Freezing

You can freeze the cooked quesadillas for up to one month. Wrap individual portions in plastic wrap, then place them in a freezer bag. This trick means you can have a Philly Cheesesteak Quesadilla ready at a moment’s notice—ideal for lunchbox surprises or a quick snack.

Reheating

For the best texture, reheat your quesadilla in a skillet over medium heat (no added oil needed). Cook for a couple of minutes per side until hot and crispy again. The microwave works in a pinch, but you might lose some of that irresistible crunch.

FAQs

Can I use a different type Main Course, Snack

Absolutely! Provolone and mozzarella give that classic Philly flavor, but feel free to mix in cheddar, Monterey Jack, or even pepper jack for a spicy twist. Use what you love or have on hand.

What’s the best cut of steak for Philly Cheesesteak Quesadilla?

Ribeye is the traditional favorite for its tenderness and rich flavor. Sirloin is a great leaner alternative that stays tender if sliced thin. For maximum convenience, you can even use pre-sliced steak from the grocery store.

Can I make Philly Cheesesteak Quesadilla vegetarian?

Yes! Substitute the steak with thick-sliced mushrooms or plant-based steak alternatives. Load up on sautéed veggies and plenty of cheese to keep it hearty and satisfying.

How do I keep the tortillas from burning?

Keep your skillet at medium heat and butter the outside of the tortillas for even browning. If the tortillas are browning too quickly before the cheese melts, just lower the heat a bit and cook gently until perfectly golden and gooey inside.

What dipping sauces go well with Philly Cheesesteak Quesadilla?

Classic choices include creamy ranch, zesty chipotle mayo, spicy salsa, or even a warm cheese sauce. Get creative and set out a few different options so everyone can pick their favorite.

Final Thoughts

This Philly Cheesesteak Quesadilla recipe is pure comfort on a plate—crispy, cheesy, and so easy to make at home. You’ll find yourself reaching for it again and again, whether for an epic snack, a crowd-pleasing dinner, or to bring a little magic to your next gathering. Dig in and enjoy every melty, savory bite!

Philly Cheesesteak Quesadilla Recipe

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4.8 from 18 reviews

Author: admin
Total Time: 25 minutes
Yield: 2 large quesadillas (4 servings) 1x
Diet: Vegetarian

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Description

Enjoy the flavors of a Philly cheesesteak in a fun and easy-to-make quesadilla. This recipe combines tender steak, sautéed onions and peppers, and gooey cheese, all sandwiched between crispy tortillas.

Ingredients

Scale

Steak Filling:

1 tbsp olive oil
½ lb thinly sliced steak (ribeye or sirloin)
½ medium onion thinly sliced
½ green bell pepper thinly sliced
salt and black pepper to taste

Quesadilla Assembly:

1 cup shredded provolone or mozzarella cheese
4 large flour tortillas
1 tbsp butter
optional: mushrooms or hot sauce for extra flavor

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Instructions

Sear the Steak: Heat olive oil in a skillet over medium-high heat. Add steak, season with salt and pepper, and cook until browned. Set aside.
Sauté Vegetables: In the same skillet, sauté onion and bell pepper until softened. Return steak to the skillet and combine.
Assemble Quesadillas: Heat a separate skillet, layer tortilla, cheese, steak mixture, more cheese, and another tortilla. Cook until golden and cheese melts.
Serve: Slice into wedges and enjoy immediately.