This Philly cheesesteak quesadilla recipe is a mouthwatering fusion of two favorites: the classic Philly cheesesteak and the crispy, cheesy quesadilla. Packed with tender steak, sautéed peppers and onions, and gooey melted cheese, it’s the perfect easy meal or appetizer that’s ready in minutes and bursting with flavor.
Why You’ll Love This Recipe
- Combines two comfort food classics in one
- Quick and easy—ready in 30 minutes or less
- Made with simple, everyday ingredients
- Great for lunch, dinner, or party snacks
- Perfect for using up leftover steak or roast beef
- Crispy on the outside, cheesy and savory inside
- Easily customizable with different cheeses or veggies
- Kid-friendly and crowd-pleasing
- Freezer-friendly for make-ahead meals
- Delicious dipped in salsa, ranch, or chipotle sauce
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Thinly sliced beef (ribeye, sirloin, or deli roast beef)
- Onion, thinly sliced
- Green bell pepper, thinly sliced
- Olive oil or butter
- Salt and pepper
- Provolone cheese or mozzarella (or a combo)
- Flour tortillas
- Optional: mushrooms, hot peppers, garlic, or shredded cheddar
Directions
- Heat oil or butter in a skillet over medium-high heat.
- Sauté onions and bell peppers (and mushrooms if using) until soft and lightly caramelized. Season with salt and pepper.
- Add the beef and cook until just heated through. Set mixture aside.
- Wipe out the skillet or use a clean pan. Place a tortilla in the pan over medium heat.
- Sprinkle one half with cheese, then add a layer of the beef and veggie mixture. Top with more cheese and fold the tortilla over.
- Cook 2–3 minutes per side until golden and crispy, and the cheese is melted.
- Remove from pan, let rest 1 minute, then slice into wedges.
- Serve with your favorite dipping sauce or enjoy on its own.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
- Spicy version: Add jalapeños or crushed red pepper
- Cheese swap: Use white American, cheddar, Swiss, or pepper jack
- Chicken option: Replace beef with grilled or shredded chicken
- Vegetarian: Skip the meat and load up on sautéed veggies
- Double-decker: Stack fillings between two tortillas for extra cheesy layers
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, crisp in a skillet or toaster oven for best texture. Microwave if in a hurry, but it may lose crispness.
Freeze assembled, uncooked quesadillas between layers of parchment. Cook straight from frozen, adding a few extra minutes.
FAQs
What’s the best beef to use?
Thinly sliced ribeye is traditional, but sirloin, flank steak, or even deli roast beef work great.
Can I use shredded cheese?
Yes, pre-shredded cheese works fine, though fresh slices melt creamier.
Do I need to marinate the beef?
Not necessary, especially if using well-marbled or pre-cooked meat.
Can I make these in the oven?
Yes, assemble quesadillas, place on a baking sheet, and bake at 400°F for 8–10 minutes, flipping once.
What dipping sauces go well with this?
Try chipotle mayo, ranch, garlic aioli, or a spicy ketchup.
Can I make these gluten-free?
Yes, just use gluten-free tortillas.
How do I keep quesadillas from getting soggy?
Don’t overfill and be sure to cook over medium heat so the cheese melts before the tortilla burns.
Can I prepare them in advance?
Yes, assemble and refrigerate or freeze. Cook fresh when ready to eat.
How do I slice them cleanly?
Let rest for 1 minute after cooking, then use a sharp knife or pizza cutter.
What can I serve with these?
Fries, sweet potato wedges, coleslaw, or a simple salad make great sides.
Conclusion
Philly cheesesteak quesadillas are the ultimate mashup of two comfort food favorites—oozing with cheese, loaded with flavor, and irresistibly crispy. Whether you’re serving them for a quick dinner, game day, or a satisfying snack, they’re guaranteed to be a hit. Customize them your way and enjoy every cheesy bite.
Print
Philly Cheesesteak Quesadilla Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 quesadillas 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
Philly Cheesesteak Quesadillas combine the savory flavors of a classic Philly cheesesteak with the crispy, cheesy goodness of a quesadilla. A quick and satisfying meal perfect for lunch or dinner.
Ingredients
- 1/2 lb thinly sliced beef (ribeye or sirloin)
- 1 tbsp olive oil
- 1/2 onion, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 4 large flour tortillas
- 1 1/2 cups shredded provolone or mozzarella cheese
- Butter or cooking spray for the skillet
Instructions
- Heat olive oil in a skillet over medium-high heat. Add sliced beef and season with salt, pepper, and garlic powder. Cook for 3–4 minutes or until browned. Remove from skillet and set aside.
- In the same skillet, add onions and bell peppers. Cook for 4–5 minutes until tender and slightly caramelized.
- Return the beef to the skillet and stir to combine with the vegetables. Remove from heat.
- Heat a clean skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Place a tortilla in the skillet and sprinkle one half with cheese, then top with the beef and veggie mixture, and more cheese. Fold the tortilla over to form a half-moon shape.
- Cook for 2–3 minutes per side, or until the tortilla is golden and the cheese is melted.
- Repeat with remaining tortillas and filling. Slice into wedges and serve warm.
Notes
- Use shaved steak or thinly sliced deli roast beef for convenience.
- Swap in your favorite cheese like cheddar or American.
- Serve with a side of sour cream, salsa, or hot sauce if desired.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 430
- Sugar: 3g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg