If you’re craving a fusion of Philly cheesesteak goodness with the irresistible crispiness of a quesadilla, then this Philly Cheesesteak Quesadilla Recipe is exactly what you need. It brings together juicy, tender steak, vibrant sautéed peppers and onions, and gooey melted cheese all tucked inside a golden tortilla. The combination is comfort food at its finest, perfect for a quick weeknight dinner or a gathering snack that will have everyone asking for seconds. Trust me, once you try this Philly Cheesesteak Quesadilla Recipe, it will quickly become a go-to in your recipe rotation.
Ingredients You’ll Need
Gathering the ingredients is a breeze, and each one plays a crucial role in crafting those bold flavors and satisfying textures that make this dish shine. From the rich, savory steak to the colorful peppers, every element contributes to the ultimate Philly Cheesesteak Quesadilla Recipe experience.
- Olive oil: Essential for cooking the steak and veggies, adding a subtle fruity flavor.
- Thinly sliced steak (ribeye or sirloin): The star of the show, providing tender and juicy meat packed with flavor.
- Salt and pepper: Simple seasonings that enhance the steak’s natural taste.
- Small onion, thinly sliced: Adds sweetness and a hint of sharpness once caramelized.
- Small green bell pepper, thinly sliced: Brings freshness and a mild crunch.
- Small red bell pepper, thinly sliced: Offers a touch of sweetness and vibrant color.
- Large flour tortillas: The crispy, foldable base that holds all the delicious fillings together.
- Shredded provolone or mozzarella cheese: For that melty, creamy texture that binds everything.
- Optional sour cream or salsa: Perfect dipping companions that add tang and zest.
How to Make Philly Cheesesteak Quesadilla Recipe
Step 1: Cook the Steak
Start by heating the olive oil in a large skillet on medium-high heat. Season your thinly sliced steak generously with salt and pepper, then sear it for about 3 to 4 minutes per side. You want a nice brown crust to develop while keeping the inside juicy and tender. Once cooked, transfer the steak to a plate and let it rest for a few minutes before cutting into bite-sized strips. This resting step is key—it helps the steak retain all its flavorful juices.
Step 2: Sauté the Peppers and Onions
In the same skillet, toss in the sliced onion along with the green and red bell peppers. Sauté these colorful veggies for around 4 to 5 minutes until they soften and develop a lovely caramelized sweetness. This step adds a gorgeous depth of flavor and a perfect balance to the rich steak.
Step 3: Assemble the Quesadillas
Lay a large flour tortilla flat on your clean workspace and start layering. Spread a quarter of the cooked steak on one half of the tortilla, then top with the sautéed peppers and onions. Sprinkle about ¼ cup of shredded provolone or mozzarella cheese over the filling. The cheese will melt beautifully and act like a glue holding everything together once cooked. Fold the tortilla over gently to close.
Step 4: Toast the Quesadillas
Heat a clean skillet over medium heat. Place your folded quesadilla in the pan and cook for 2 to 3 minutes per side. You’re looking for a golden-brown, crispy exterior with gooey, melted cheese inside. Cooking it slowly enough ensures everything warms through perfectly without burning the tortilla.
Step 5: Repeat and Serve
Repeat the assembly and toasting steps with the remaining tortillas and filling. Once all are cooked, slice the quesadillas into wedges for easy sharing and serve them warm. Add a dollop of sour cream or a splash of salsa if you like an extra layer of flavor.
How to Serve Philly Cheesesteak Quesadilla Recipe
Garnishes
While these quesadillas are fantastic on their own, a few simple garnishes can elevate your presentation and taste. Fresh chopped parsley or green onions add a pop of color and freshness. If you enjoy a little heat, sprinkle some red pepper flakes or drizzle your favorite hot sauce on top. A scoop of creamy guacamole or a side of tangy sour cream perfectly complements the savory filling.
Side Dishes
Pair your Philly Cheesesteak Quesadilla Recipe with some light sides for a balanced meal. A crisp green salad with a zesty vinaigrette helps cut through the richness. Alternatively, oven-baked sweet potato fries or simple tortilla chips and salsa bring a fun, casual vibe. Don’t underestimate how well a cool cucumber salad works to refresh your palate!
Creative Ways to Present
To make your Philly Cheesesteak Quesadilla Recipe party-ready, slice them into smaller bite-sized wedges and arrange them around a colorful platter accompanied by an assortment of dips. Layering stacked quesadillas garnished with fresh herbs adds height and visual interest at your table. You can even serve them with toothpicks for easy grabbing during game day or casual get-togethers.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, let the quesadillas cool completely before wrapping them tightly in plastic wrap or placing them in an airtight container. Stored in the refrigerator, they will stay fresh for up to 3 days while maintaining good flavor and texture.
Freezing
You can freeze these quesadillas for longer storage and quick future meals. Freeze them flat on a baking sheet first to avoid sticking, then transfer to a resealable freezer bag or container. They’ll keep well for up to 2 months. Just make sure to separate layers with parchment paper to prevent them from sticking together.
Reheating
To reheat and preserve that crispy exterior, pop the quesadilla wedges into a preheated oven at 350°F (175°C) for about 10-12 minutes or until warmed through. You can also reheat them in a skillet over medium heat, flipping once to get both sides crisp again. Microwave reheating is possible, but it might make the tortilla a bit soggy.
FAQs
Can I use other types of cheese for this Philly Cheesesteak Quesadilla Recipe?
Absolutely! While provolone and mozzarella are classic choices for their melting qualities, you can experiment with cheddar, Monterey Jack, or even a cheese blend to suit your taste preferences.
Is it possible to make this dish vegetarian?
Definitely. Substitute the steak with sautéed mushrooms, tempeh, or even seasoned tofu to keep those hearty flavors and textures. The peppers and onions will still bring great flavor and color.
What tortilla size works best for this recipe?
Large flour tortillas — around 10 to 12 inches — work best because they hold the meat, veggies, and cheese comfortably without tearing when folded.
Can I prepare the filling ahead of time?
Yes! You can cook and slice the steak and sauté the vegetables a few hours before assembling. Keep them refrigerated until ready to build and toast your quesadillas.
What is the best way to slice the steak thinly?
For perfectly thin slices, partially freeze the steak for about 30-45 minutes before cooking. This firms the meat, making it easier to cut thin, even strips against the grain.
Final Thoughts
This Philly Cheesesteak Quesadilla Recipe is such a delightful twist on traditional comfort food, combining the best elements into a quick, easy, and utterly satisfying meal. Whether you’re feeding family, friends, or just treating yourself, these cheesy, meaty quesadillas deliver big flavor with minimal fuss. I can’t wait for you to try it and make it one of your own favorites!
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
This Philly Cheesesteak Quesadilla recipe combines the classic flavors of a Philly cheesesteak sandwich with the cheesy, crispy goodness of a quesadilla. Thinly sliced steak cooked with caramelized onions and colorful bell peppers, then layered with melted provolone or mozzarella cheese in flour tortillas for a quick, satisfying meal perfect for lunch or dinner.
Ingredients
Meat
- ½ pound thinly sliced steak (ribeye or sirloin)
- Salt and pepper, to taste
Vegetables
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 small red bell pepper, thinly sliced
Other Ingredients
- 1 tablespoon olive oil
- 4 large flour tortillas
- 1 cup shredded provolone or mozzarella cheese
- Optional: 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 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 with remaining tortillas. Slice into wedges and serve warm with optional sour cream or salsa.
Notes
- Use thinly sliced ribeye or sirloin for the best flavor and tenderness.
- Feel free to swap provolone for mozzarella or even a sharper cheese like cheddar if preferred.
- For extra crispiness, lightly butter the outside of the tortilla before cooking.
- Leftovers can be reheated in a skillet or toaster oven to maintain crispness.
- Serve with toppings such as sour cream or salsa to add extra flavor and moisture.
