If you love the hearty, melty goodness of a classic Philly sandwich but crave something a bit more handheld and crispy, the Philly Cheesesteak Quesadilla Recipe is a total game-changer. This dish combines the tender, flavorful slices of seared steak with caramelized onions and vibrant bell peppers, all melted with provolone cheese between crispy tortillas. It delivers all the comforting, savory flavors of a Philly cheesesteak in a fun, crispy quesadilla form that’s perfect for lunch, dinner, or game day snacks. Once you try this recipe, it’s sure to become one of your favorite quick meals to whip up.
Ingredients You’ll Need
Getting the ingredients just right is the first step to nailing this Philly Cheesesteak Quesadilla Recipe. Each component plays a key role in building layers of flavor and texture—from the juicy steak to the melty cheese and sweet, tender veggies.
- Olive oil: Helps cook the steak and veggies perfectly without sticking and adds a subtle richness.
- Thinly sliced steak (ribeye or sirloin): Provides tender, juicy meat that’s the star of the dish.
- Salt and pepper: Simple seasonings that amplify the natural flavors of the steak and veggies.
- Small onion, thinly sliced: Adds a sweet and savory depth when caramelized.
- Green bell pepper, thinly sliced: A fresh, slightly bitter crunch that balances the richness.
- Red bell pepper, thinly sliced: Adds color and a mild sweetness that complements the other flavors.
- Large flour tortillas: The crisp, golden exterior that holds all the delicious fillings together.
- Shredded provolone or mozzarella cheese: Melts beautifully to create that irresistible gooey texture.
- Optional sour cream or salsa: Perfect finishing touches to dip or drizzle for extra zing.
How to Make Philly Cheesesteak Quesadilla Recipe
Step 1: Sear the Steak
Start by heating a tablespoon of olive oil in a large skillet over medium-high heat. Season your thinly sliced steak with salt and pepper, then cook it for about 3 to 4 minutes on each side until it’s nicely browned. This initial searing locks in the steak’s juices and builds that savory crust that’s so essential for flavor. Once cooked, transfer the steak to a plate and let it rest; this allows the juices to redistribute for a tender bite when sliced into strips.
Step 2: Sauté the Veggies
Using the same skillet, toss in your thinly sliced onion, green bell pepper, and red bell pepper. Sauté them for about 4 to 5 minutes until they soften and develop a slight caramelization. This step adds a wonderful sweetness and vibrant color, perfectly balancing the savory steak and cheese components.
Step 3: Assemble the Quesadillas
Now for the fun part — layering all those delicious ingredients! Lay a flour tortilla flat on a clean surface. On one half, spread a quarter of the sliced steak, add the sautéed peppers and onions, and sprinkle with a quarter cup of shredded cheese. Fold the other half of the tortilla over, pressing gently to keep everything in place.
Step 4: Cook Until Golden and Gooey
Heat a clean skillet over medium heat. Place your folded quesadilla in the pan and cook for 2 to 3 minutes on each side. You want the tortilla to turn golden brown and crispy while the cheese melts into that perfect gooey layer that brings the whole quesadilla together.
Step 5: Serve and Repeat
Repeat this process with the remaining tortillas and filling. Once you have all your quesadillas cooked, slice them into wedges and serve them warm with optional sides like sour cream or salsa to add a little extra kick or creaminess.
How to Serve Philly Cheesesteak Quesadilla Recipe
Garnishes
Simple garnishes like a dollop of cool sour cream or a side of fresh salsa elevate the Philly Cheesesteak Quesadilla Recipe by adding creaminess or a tangy brightness that cuts through the richness of the cheese and steak. For an added fresh touch, sprinkle some chopped parsley or green onions on top to brighten every bite.
Side Dishes
Pretzels chips or a crisp green salad with a light vinaigrette make excellent companions to the quesadilla for balance and crunch. If you’re in snack mode, a basket of crunchy fries or even pickles works wonderfully to complement the hearty, cheesy flavors.
Creative Ways to Present
For a fun twist, try cutting the quesadillas into bite-sized triangles and serving them on a platter as party finger food. You can also add a drizzle of spicy mayo or chipotle sauce for those who love a little heat. Layer the quesadilla wedges over a bed of mixed greens for a fusion-style salad or wrap them in foil to take on-the-go for a portable meal.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers of the Philly Cheesesteak Quesadilla Recipe, store them in an airtight container in the refrigerator for up to 3 days. To keep the quesadillas from getting soggy, separate each piece with parchment paper.
Freezing
You can freeze cooked quesadillas wrapped tightly in plastic wrap and placed into a freezer-safe zip-top bag for up to 2 months. This is a great method to have ready-made versions of this delicious recipe for busy days when you want something quick and tasty.
Reheating
To reheat, pop the quesadilla wedges in a skillet over medium heat for 2 to 3 minutes per side to reclaim that crispy exterior and fully melted cheese. Avoid microwaving if possible, as it can make the tortillas soggy and the filling less appetizing.
FAQs
Can I use a different type of cheese in this Philly Cheesesteak Quesadilla Recipe?
Absolutely! While provolone or mozzarella are classic choices for their meltability and mild flavor, you can experiment with cheddar, Monterey Jack, or even a spicy pepper jack based on your taste preferences.
What cut of steak works best for this recipe?
Ribeye and sirloin are preferred because they cook quickly and stay tender. You want thin slices so that they cook evenly and fit nicely inside the quesadilla without making it too bulky.
Can this be made vegetarian?
Yes! Simply swap the steak for mushrooms or a plant-based meat alternative, and follow the same cooking method to achieve a similar texture and flavor profile.
Is it necessary to cook the veggies separately?
Cooking the onions and peppers separately helps develop flavor through caramelization and softens them up. If you add them raw, they can taste underdone and make the quesadilla soggy.
How can I make the quesadilla extra crispy?
Make sure to cook it on medium heat and press down lightly with a spatula during cooking. Using flour tortillas and adding a thin layer of oil to the pan before cooking helps achieve that perfectly golden, crispy finish.
Final Thoughts
Trust me, once you give the Philly Cheesesteak Quesadilla Recipe a try, it will quickly become a go-to comfort food in your kitchen. It’s the perfect blend of savory meat, melty cheese, and crispy tortilla that satisfies cravings with every bite. Whether you’re feeding a crowd or just treating yourself, this recipe brings all the flavors of a Philly cheesesteak in a fun, easy-to-make format that everyone will love.
Print
Philly Cheesesteak Quesadilla Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
A delicious and easy-to-make Philly Cheesesteak Quesadilla that combines tender, seasoned steak with sautéed bell peppers and onions, layered with melted provolone or mozzarella cheese inside a crispy flour tortilla. Perfect for a quick weeknight meal or casual gathering.
Ingredients
Steak and Vegetables
- 1 tablespoon olive oil
- ½ pound thinly sliced steak (ribeye or sirloin)
- Salt and pepper, to taste
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 small red bell pepper, thinly sliced
Quesadilla
- 4 large flour tortillas
- 1 cup shredded provolone or mozzarella cheese
Optional Serving
- Sour cream or salsa, for serving
Instructions
- Cook the Steak: In a large skillet over medium-high heat, heat the olive oil. Season the steak with salt and pepper, and cook for 3–4 minutes per side until browned. Transfer to a plate and let rest before slicing into strips.
- Sauté Vegetables: In the same skillet, add the sliced onion, green bell pepper, and red bell pepper. Sauté for 4–5 minutes until softened and caramelized.
- Assemble Quesadilla: Lay a tortilla flat and place a quarter of the sliced steak on one half. Add sautéed peppers and onions, then sprinkle with ¼ cup of shredded cheese. Fold the tortilla in half and press down gently.
- Cook Quesadilla: Heat a clean skillet over medium heat. Cook the folded quesadilla for 2–3 minutes per side until golden and the cheese is melted.
- Serve: Repeat the assembly and cooking steps with the remaining tortillas. Slice each quesadilla into wedges and serve warm with optional sour cream or salsa.
Notes
- Use ribeye for richer flavor or sirloin for a leaner option.
- You can substitute provolone with mozzarella or even cheddar for a different cheese profile.
- For added heat, add jalapeños to the vegetable sauté.
- Serve immediately for best texture to keep quesadilla crispy.
- Leftovers can be refrigerated and reheated in a skillet to retain crispiness.
