Philly Cheesesteak Quesadilla – Cheesy, Flavorful & Easy!

by
Jump to Recipe·Print Recipe

This Philly Cheesesteak Quesadilla is the perfect fusion of a classic Philly cheesesteak and a crispy, cheesy quesadilla! Loaded with thinly sliced beef, sautéed peppers, onions, and melty cheese, it’s an easy, delicious meal that’s great for lunch, dinner, or a quick snack.

These quesadillas are crispy on the outside, gooey on the inside, and packed with bold flavors, making them a must-try for anyone who loves comfort food!

Save

Ingredients for Philly Cheesesteak Quesadilla

the Steak & Vegetables:

  • 1 lb (450g) ribeye steak or flank steak, thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 small onion, thinly sliced
  • 1 small green bell pepper, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 1 cup mushrooms, sliced (optional)

the Quesadilla:

  • 4 large flour tortillas
  • 2 cups shredded provolone, mozzarella, or American cheese
  • 1 tablespoon butter (for crisping tortillas)

Garnishing & Serving (Optional):

  • Sour cream
  • Salsa
  • Pickled jalapeños
  • Fresh parsley or cilantro

Kitchen Equipment Needed

  • Large skillet or griddle
  • Spatula
  • Cutting board & sharp knife

Step-by-Step Instructions

1. Cook the Steak & Vegetables

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add thinly sliced steak, Worcestershire sauce, salt, black pepper, garlic powder, and onion powder.
  3. Cook for 3-4 minutes, stirring occasionally, until browned.
  4. Remove the steak from the skillet and set aside.
  5. In the same skillet, add onions, bell peppers, and mushrooms.
  6. Sauté for 4-5 minutes until softened.
  7. Return the steak to the pan and mix everything together. Remove from heat.

2. Assemble the Quesadilla

  1. Heat a clean skillet or griddle over medium heat.
  2. Place a flour tortilla on the skillet and sprinkle ½ cup cheese evenly over one half.
  3. Spoon ¼ of the steak and vegetable mixture over the cheese.
  4. Sprinkle another ½ cup cheese on top and fold the tortilla in half.
  5. Cook for 2-3 minutes per side, pressing gently, until golden brown and crispy.
  6. Repeat with the remaining tortillas and filling.

3. Serve & Enjoy!

  • Cut each quesadilla into triangles and serve warm.
  • Garnish with fresh parsley, salsa, or sour cream.
  • Enjoy with a side of pickled jalapeños or avocado slices!
Save

Expert Tips for the Best Philly Cheesesteak Quesadilla

Use ribeye steak – It’s the most flavorful and tender cut.
Slice steak thinly – Helps it cook quickly and absorb flavor.

Use two types of cheese – Provolone for creaminess, mozzarella for a stretchy melt

Common Mistakes to Avoid

Overcooking the steak – It should be juicy and tender, not dry.
Filling the tortilla too much – Too much filling makes it hard to flip.
Cooking on high heat – Medium heat ensures a crispy, golden quesadilla.

Serving and Presentation Ideas

  • Serve on a wooden board with dipping sauces.
  • Pair with a side of crispy fries or coleslaw.
  • Drizzle with cheese sauce or chipotle mayo for extra flavor.

How to Store & Reheat Leftovers

Storage:

  • Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.

Reheating:

  • Skillet: Reheat over low heat for 2-3 minutes per side.
  • Oven/Air Fryer: Bake at 350°F (175°C) for 5-7 minutes.
  • Microwave: Heat in 30-second intervals (less crispy).

Freezing:

  • Freeze assembled, uncooked quesadillas between parchment paper for up to 2 months.
  • Cook from frozen, adding 2-3 extra minutes to the cooking time.

Variations and Substitutions

  • Make it spicy – Add sliced jalapeños or hot sauce.
  • Use chicken or turkey – Swap steak for grilled chicken or turkey.
  • Try different cheeses – Use cheddar, pepper jack, or Swiss.

What to Serve with Philly Cheesesteak Quesadillas

  • Garlic parmesan fries
  • Creamy coleslaw or a fresh side salad
  • Roasted sweet potatoes or grilled veggies

Frequently Asked Questions (FAQ)

Can I use deli roast beef instead of steak?

Yes! Just warm it up with the peppers and onions for quick prep.

Can I make this quesadilla vegetarian?

Yes! Replace steak with mushrooms, black beans, or tofu.

Do I need a quesadilla maker?

No! A regular skillet or griddle works perfectly.

Conclusion

This Philly Cheesesteak Quesadilla is a cheesy, crispy, and flavor-packed meal that’s easy to make and perfect for any occasion. Whether you’re cooking for family, game night, or a quick meal, this recipe is sure to impress!

Try it today and let us know how it turned out! Don’t forget to subscribe for more delicious recipes!

Calories Per Serving

Approximate Calories: 450 kcal per serving (based on 4 servings).

Preparation Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves: 4

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Save

Philly Cheesesteak Quesadilla – Cheesy, Flavorful & Easy!

  • Author: Elisa
  • Total Time: 25 minutes
Print Recipe

Description

This Philly Cheesesteak Quesadilla is crispy, cheesy, and packed with steak, peppers, and onions! The perfect fusion of two comfort food favorites.

Ingredients

Scale

For the Steak & Vegetables:

  • 1 lb (450g) ribeye steak or flank steak, thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 small onion, thinly sliced
  • 1 small green bell pepper, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 1 cup mushrooms, sliced (optional)

For the Quesadilla:

  • 4 large flour tortillas
  • 2 cups shredded provolone, mozzarella, or American cheese
  • 1 tablespoon butter (for crisping tortillas)

For Garnishing & Serving (Optional):

  • Sour cream
  • Salsa
  • Pickled jalapeños
  • Fresh parsley or cilantro

Instructions

1. Cook the Steak & Vegetables

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add thinly sliced steak, Worcestershire sauce, salt, black pepper, garlic powder, and onion powder.
  3. Cook for 3-4 minutes, stirring occasionally, until browned.
  4. Remove the steak from the skillet and set aside.
  5. In the same skillet, add onions, bell peppers, and mushrooms.
  6. Sauté for 4-5 minutes until softened.
  7. Return the steak to the pan and mix everything together. Remove from heat.

2. Assemble the Quesadilla

  1. Heat a clean skillet or griddle over medium heat.
  2. Place a flour tortilla on the skillet and sprinkle ½ cup cheese evenly over one half.
  3. Spoon ¼ of the steak and vegetable mixture over the cheese.
  4. Sprinkle another ½ cup cheese on top and fold the tortilla in half.
  5. Cook for 2-3 minutes per side, pressing gently, until golden brown and crispy.
  6. Repeat with the remaining tortillas and filling.

3. Serve & Enjoy!

  • Cut each quesadilla into triangles and serve warm.
  • Garnish with fresh parsley, salsa, or sour cream.
  • Enjoy with a side of pickled jalapeños or avocado slices!

Notes

✔ Use ribeye steak – It’s the most flavorful and tender cut.
✔ Slice steak thinly – Helps it cook quickly and absorb flavor.
✔ Use two types of cheese – Provolone for creaminess, mozzarella for a stretchy melt.

  • Prep Time: 10
  • Cook Time: 15
  • Category: DINNER
  • Cuisine: AMERICAN

Nutrition

  • Serving Size: 4
  • Calories: 450

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!