If you’re craving comfort food with a little something extra, the Philly Cheesesteak Quesadilla will quickly claim a spot at the top of your favorites list. Imagine all the tender steak, gooey cheese, and savory veggies you love from a Philly classic, but tucked snugly in a crisp, buttery tortilla. It’s a perfect mashup—ideal for weeknight dinners, game day, or anytime you want to dazzle family and friends without much fuss. Let’s dive into this irresistible combination of bold flavors and melt-in-your-mouth textures.

Philly Cheesesteak Quesadilla Recipe - Recipe Image

Ingredients You’ll Need

Pulling off this Philly Cheesesteak Quesadilla is surprisingly simple thanks to a handful of stand-out ingredients! Each one brings something important—whether it’s juicy texture, vibrant color, or that familiar cheesesteak flavor. Here’s what you’ll need:

Ribeye Steak: Thinly sliced ribeye is the classic choice for juicy, flavorful bites that cook up fast.
Olive Oil: This is your go-to for sautéing steak and veggies, adding just the right amount of richness without overpowering the flavors.
Onion: Sliced onions caramelize and bring a sweet depth to the mix—don’t skip them!
Green Bell Pepper: For a crisp bite and signature cheesesteak color, green pepper is essential.
Red Bell Pepper: Adds a hint of sweetness and gorgeous pop of color for ultimate eye appeal.
Mushrooms (Optional): Earthy, meaty mushrooms are totally optional but add great umami if you love them.
Salt: Essential for boosting all those savory flavors in the steak and veggie mixture.
Black Pepper: A little goes a long way for a gentle kick and extra depth.
Worcestershire Sauce: This splash of tangy savoriness is magic in cheesesteak-inspired recipes.
Flour Tortillas: Large, soft tortillas hold everything together and crisp up to perfection in the pan.
Shredded Provolone or Mozzarella Cheese: Melty, stretchy cheese is non-negotiable here—choose your favorite or mix them!
Butter: A quick brush of butter on each tortilla turns them golden and crispy once they hit the skillet.

How to Make Philly Cheesesteak Quesadilla

Step 1: Sear the Steak

Start by getting your skillet hot over medium-high heat, then drizzle in the olive oil. Add the super-thin steak slices, spreading them out so they sear instead of steam. Cook for just 2 to 3 minutes—watch how quickly they brown and get irresistible little edges—then scoop the steak onto a plate and set aside. This quick cook keeps the steak juicy and tender.

Step 2: Sauté the Veggies

In the same pan (no need to wash—those meaty brown bits are flavor gold), toss in the onions, peppers, and, if you love them, mushrooms. Sauté for 5 to 7 minutes until everything’s soft and starting to caramelize. The colors should look vibrant and your kitchen will smell amazing.

Step 3: Season and Combine

Slide the steak back into the pan with the sautéed veggies, add your salt, pepper, and Worcestershire sauce, and give it a quick toss. Let the flavors mingle for just another minute off the heat—this is where the filling gets all its cheesesteak soul!

Step 4: Build the Quesadillas

Heat up another (clean) skillet or a griddle over medium heat. Butter one side of each tortilla—this is your ticket to a crisp, golden finish. Lay a tortilla butter-side down, sprinkle on half the cheese, then pile on some of the steak and veggie filling. Top with the rest of the cheese for true quesadilla-style ooze, fold the tortilla in half, and get ready to crisp.

Step 5: Toast to Perfection

Cook your folded quesadilla for 2 to 3 minutes per side until deeply golden and the cheese is blissfully melted. You’re aiming for a crisp shell with a gooey, savory center. Transfer to a cutting board and repeat with the rest. Then, slice into wedges and serve piping hot—nobody can resist that cheesy pull!

How to Serve Philly Cheesesteak Quesadilla

Garnishes

For show-stopping presentation and a boost of flavor, top your quesadillas with extra goodies. A dollop of sour cream or drizzle of chipotle mayo is always a hit. Sprinkle with a handful of chopped parsley or green onion for bright color and a fresh finish.

Side Dishes

The Philly Cheesesteak Quesadilla is quite filling on its own, but if you want to round out your meal, think simple. Fresh coleslaw, crispy fries, or a tangy cucumber-tomato salad make excellent partners. Even a handful of crunchy pickles on the side will add zing and balance the cheesy richness.

Creative Ways to Present

If you’re serving a crowd or want to switch things up, try slicing quesadillas into thin strips for dipping, or add little bowls of salsa, guacamole, and spicy ketchup on your platter. Arrange wedges like a pizza, or skewer bite-sized pieces with toothpicks for a party appetizer. The Philly Cheesesteak Quesadilla looks as fun as it is tasty!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (rare, but it can happen!), just wrap cooled quesadilla wedges tightly in foil or place them in an airtight container. Store in the refrigerator for up to 3 days. The cheese might firm up a bit, but a quick reheat will bring them right back to life.

Freezing

The Philly Cheesesteak Quesadilla actually freezes beautifully. To freeze, let wedges cool completely, then arrange in a single layer in a freezer bag. Separate layers with parchment paper so they don’t stick. Store for up to one month for best flavor and texture.

Reheating

For the crispiest results, reheat quesadillas in a skillet over medium-low heat until warmed through and the cheese melts again—just a few minutes per side. You can also use a toaster oven or bake at 350°F for about 10 minutes. Microwaving works in a pinch, though the tortilla won’t be as crisp.

FAQs

What cut of steak is best for a Philly Cheesesteak Quesadilla?

Ribeye steak is the classic and most flavorful option, thanks to its marbling and tenderness. If you can’t find ribeye, thinly sliced sirloin or even shaved beef work well and keep things budget-friendly.

Can I use other cheeses besides provolone or mozzarella?

Absolutely! While provolone and mozzarella both deliver that perfect melt and mild background, you could try Monterey Jack or even a bit of sharp cheddar if you want a little more tang and color.

How do I get my tortillas extra crispy?

Spreading softened butter all over the outside ensures a golden, crispy crunch when pan-fried. Also, make sure your skillet is hot before adding the quesadilla—don’t rush the process and flip just once per side for best results.

Is there a way to make Philly Cheesesteak Quesadilla spicier?

Certainly! Add sliced jalapeños to the veggie mix, up the black pepper, or serve with a spicy dipping sauce like chipotle mayo or sriracha for a kick that’s perfectly balanced by the cheese.

Can I prep Philly Cheesesteak Quesadilla ahead for parties?

Yes! Prepare the steak and veggie filling a day in advance and store in the fridge. Then just assemble and cook the quesadillas right before guests arrive—easy, delicious, and stress-free entertaining!

Final Thoughts

If you haven’t tried making a Philly Cheesesteak Quesadilla at home yet, now’s the time. It’s a little messy, seriously satisfying, and sure to disappear fast—everyone who tries it ends up craving more. Grab your skillet, get those tortillas sizzling, and enjoy sharing this hearty treat with someone you love. Happy cooking!

Philly Cheesesteak Quesadilla Recipe

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4.9 from 5 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the ultimate fusion of Philly cheesesteak and quesadilla with this easy and delicious recipe. Tender ribeye steak, sautéed vegetables, and gooey cheese all come together in a crispy tortilla for a mouthwatering meal.

Ingredients

Scale

For the Steak and Veggie Mix:

1 pound ribeye steak, thinly sliced
1 tablespoon olive oil
1 large onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 cup mushrooms, sliced (optional)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce

For the Quesadillas:

4 large flour tortillas
2 cups shredded provolone or mozzarella cheese
2 tablespoons butter

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Instructions

Cook the Steak: Heat olive oil in a skillet, cook steak until browned, set aside.
Sauté Veggies: In the same skillet, sauté onion, peppers, and mushrooms until softened.
Combine Ingredients: Return steak to the skillet, season, and toss to combine.
Prepare Quesadillas: Butter tortillas, layer with cheese, steak mixture, and more cheese. Fold and cook until golden.
Serve: Slice and enjoy hot.