If you crave melty cheese, tender steak, and craveable flavor all wrapped up with a crispy edge, then this Philly Cheesesteak Quesadilla is about to become your new weeknight obsession. Imagine all the mouthwatering savoriness of a classic Philly cheesesteak sandwich, but pressed between golden, crunchy tortillas and ready in just 25 minutes. This recipe is pure comfort with a fun twist, satisfying for both the traditional Philly cheesesteak fan and anyone who just loves a cheesy, fast, and crowd-pleasing meal.
Ingredients You’ll Need
This Philly Cheesesteak Quesadilla comes together with just a handful of everyday ingredients, but each one plays a special part in creating big flavors and that unbeatable cheese pull. Let’s talk about what you’ll need, plus a few tips for making every bite count.
- Olive oil: Adds a rich, savory base while preventing the steak and veggies from sticking or drying out.
- Thinly sliced steak (ribeye or sirloin): Go for super thin cuts so every bite is tender—ask the butcher to slice it for you if possible.
- Salt and black pepper: Essential for seasoning and bringing out the natural flavors in the steak and veggies.
- Green bell pepper, thinly sliced: Brings vibrant color and subtle sweetness reminiscent of the classic Philly sandwich.
- Small onion, thinly sliced: Once caramelized, onions add an incredible depth and irresistible aroma.
- Shredded provolone or mozzarella cheese: Provolone keeps things traditional, but mozzarella brings stretchy, gooey magic—use your favorite or both.
- Large flour tortillas: The perfect vessel! Flour tortillas crisp up beautifully while holding all those hearty fillings.
- Optional: garlic powder or steak seasoning: A pinch amps up the flavor with barely any effort—add to taste for extra pizzazz.
How to Make Philly Cheesesteak Quesadilla
Step 1: Sear the Steak
Heat the olive oil in a skillet over medium-high heat. While the pan is warming, season your steak slices with salt and black pepper, making sure each piece gets a little love. Once the oil shimmers, add the steak and let it sizzle for 2 to 3 minutes. Stir occasionally, and cook just until the steak is browned and barely cooked through—you want it juicy and tender. Remove the meat from the skillet and set it aside to keep things from overcooking.
Step 2: Soften the Veggies
In that same skillet, throw in your bell pepper and onion slices. Give them a good stir to coat in the leftover oil and steak flavor, then let them cook for 4 to 5 minutes. You’re looking for softened, lightly caramelized veggies that smell absolutely amazing. They’ll add sweetness and a pop of color to your Philly Cheesesteak Quesadilla.
Step 3: Combine Steak and Veggies
Turn the heat down to medium-low and return the cooked steak to the skillet with the peppers and onions. Stir everything together—this is where all the flavors mingle and become one delicious, savory filling. Feel free to add that optional garlic powder or special steak seasoning here for an added boost of flavor.
Step 4: Build the Quesadilla
Lay one large flour tortilla flat in a clean skillet over medium heat. Sprinkle half of your cheese evenly over just one side of the tortilla, then pile on half the steak and veggie mixture. The cheese works like tasty glue! Fold the tortilla over to cover the filling and press down lightly.
Step 5: Toast to Golden Perfection
Cook your Philly Cheesesteak Quesadilla for about 2 to 3 minutes on each side, pressing gently with a spatula to help it crisp up and melt the cheese inside. Aim for a deep golden color and a satisfyingly crunchy texture. Repeat with the second tortilla and remaining mixture. Let them rest for a minute or so—this makes slicing into wedges a breeze and keeps the cheese from running everywhere.
How to Serve Philly Cheesesteak Quesadilla
Garnishes
A Philly Cheesesteak Quesadilla is bold and flavorful as is, but don’t be shy about piling on tasty extras. Sprinkle with chopped fresh parsley for a pop of color, or try a drizzle of garlic mayo, ranch, or even spicy mustard for dipping. A layer of jalapeños on top can add a punch of heat if you like a little kick.
Side Dishes
This quesadilla pairs perfectly with so many sides! Try crisp pickle chips for tang, a crunchy green salad for balance, or a ramekin of salsa for dipping. Classic French fries are always a winner, transforming your plate into a Philly-style feast. Even a cup of creamy tomato soup or coleslaw can make it feel like a complete, hearty meal.
Creative Ways to Present
For a fun party twist, slice each Philly Cheesesteak Quesadilla into smaller wedges and arrange them on a platter with a selection of dipping sauces. Hosting a game day? Serve them alongside loaded nachos or in a quesadilla bar with your favorite toppings. Or go even bolder—wrap wedges in parchment, tie with string, and serve as a grab-and-go snack at your next backyard gathering.
Make Ahead and Storage
Storing Leftovers
Have leftovers? Simply store pieces of your Philly Cheesesteak Quesadilla in an airtight container in the fridge for up to 3 days. Place a piece of parchment or wax paper between slices so they don’t stick together. The flavors actually deepen a bit by the next day, making for a fantastic leftover lunch!
Freezing
Freezing is totally possible, especially if you want to have ready-to-go snacks on hand. After your quesadillas have cooled, wrap individual wedges tightly in plastic wrap, then place in a freezer-safe bag. They’ll stay delicious for up to one month—perfect for last-minute cravings!
Reheating
To reheat, you can use a skillet or toaster oven for the crispiest results. Place wedges on a dry skillet over medium heat for 2-3 minutes per side until heated through and crispy again. If needed, microwave in short bursts, but be careful not to overcook or you’ll lose that awesome crunch.
FAQs
Can I use a different type Main Course
Absolutely! While provolone or mozzarella are classic, you can use cheddar, Monterey Jack, or even pepper jack for a bit of spice. Feel free to mix and match cheeses for your perfect Philly Cheesesteak Quesadilla experience.
Is there a way to make this recipe vegetarian?
Yes! Substitute the steak with sautéed mushrooms, sliced zucchini, or even canned jackfruit for a earthy, satisfying meatless version that still packs all the cheesy, Philly-style goodness.
How do I keep the quesadilla from falling apart when flipping?
The key is to add enough cheese to act as a binder and to press gently with your spatula when cooking. Using a large spatula to carefully flip, and letting the quesadilla cool for a minute before slicing, really helps keep everything together.
What other seasonings can I try?
Experiment with steak seasoning, a sprinkle of smoked paprika, or even a dash of Worcestershire sauce inside for that classic steak sandwich feel. Garlic powder or onion powder also gives a flavor lift.
Can I make this Philly Cheesesteak Quesadilla in advance for parties?
Definitely! Prepare and cook the quesadillas ahead of time, let them cool, then slice and keep covered. Just rewarm in a hot oven or skillet when guests arrive, and they’ll stay crispy and melty for your party crowd.
Final Thoughts
It’s hard not to fall in love with how easy and irresistible this Philly Cheesesteak Quesadilla is—from its gooey cheese and hearty steak to those sweet peppers and onions tucked inside every crispy edge. Give this recipe a spin the next time you’re craving a comfort food twist or need a guaranteed crowd pleaser. Here’s to sharing and savoring every last bite!
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Philly Cheesesteak Quesadilla Recipe
- Total Time: 25 minutes
- Yield: 2 quesadillas (4 servings) 1x
- Diet: Vegetarian
Description
Indulge in the ultimate fusion of Philly cheesesteak and quesadilla with this mouthwatering recipe. Juicy steak, caramelized peppers and onions, and ooey-gooey cheese, all sandwiched between crispy tortillas, make for a satisfying meal any day of the week.
Ingredients
Steak:
- 1 tablespoon olive oil
- ½ pound thinly sliced steak (ribeye or sirloin)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Veggies:
- ½ green bell pepper, thinly sliced
- ½ small onion, thinly sliced
Additional Ingredients:
- 1 cup shredded provolone or mozzarella cheese
- 2 large flour tortillas
- Optional: garlic powder or steak seasoning to taste
Instructions
- Cook the Steak: Heat olive oil in a skillet, season steak with salt and pepper, cook for 2–3 minutes, then set aside.
- Sauté Veggies: In the same skillet, cook peppers and onions for 4–5 minutes until softened.
- Combine Ingredients: Return steak to skillet, stir to combine.
- Assemble Quesadillas: Lay tortilla in a skillet, sprinkle cheese, add steak and veggies, fold tortilla, cook until crispy.
- Serve: Slice into wedges and enjoy!
Notes
- For extra flavor, try Worcestershire sauce or garlic mayo.
- Can also be made with chicken or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 380
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg
