Philly Cheesesteak Quesadilla

If you love Philly cheesesteaks and quesadillas, then this recipe is for you! It combines the best of both worlds—tender, juicy steak, gooey melted cheese, and crispy tortillas. It’s everything you love about a classic Philly cheesesteak, but in a fun, handheld form.

This dish is perfect for lunch, dinner, or even as a game-day snack. It’s quick to make, packed with flavor, and super satisfying. Plus, it’s a great way to switch things up from regular sandwiches or tacos. Whether you’re cooking for yourself or feeding a crowd, these quesadillas will be a hit.

I remember the first time I made this—it was a chilly evening, and I was craving something warm and cheesy but didn’t want to make a whole cheesesteak sandwich. I had tortillas on hand, so I thought, why not? One bite, and I was hooked! Now, it’s a go-to recipe in my house, especially when I want a comforting, easy meal.

Why You’ll Love This Recipe

• Quick & Easy – You can make this in about 30 minutes!
• Minimal Ingredients – Simple pantry staples come together for big flavor.
• Crispy & Cheesy – The golden-brown tortilla adds crunch, while the cheese melts perfectly.
• Customizable – Add mushrooms, jalapeños, or even swap steak for chicken.
• Perfect for Any Occasion – Whether it’s a weeknight dinner or a party appetizer, this dish never disappoints.

Ingredients

For the Steak Filling:

• ½ lb ribeye steak (or flank steak), thinly sliced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon olive oil
• ½ cup onions, thinly sliced
• ½ cup green bell peppers, thinly sliced
• ½ cup mushrooms, sliced (optional)

For the Quesadillas:

• 2 large flour tortillas
• 1 cup shredded provolone or mozzarella cheese (or use American cheese for an authentic taste)
• 1 tablespoon butter (for crisping the tortillas)

For Serving (Optional):

• Sour cream
• Salsa
• Hot sauce
• Pickled jalapeños

Kitchen Tools Needed

Before we start cooking, gather these kitchen tools to make the process smooth and easy:

• Cutting board – For slicing the steak, onions, and peppers.
• Sharp knife – To cut the steak thinly and evenly.
• Large skillet or griddle – To cook the steak and quesadillas.
• Spatula – For flipping and pressing the quesadillas.
• Small bowl – To mix the seasonings.
• Cheese grater – If you’re using a block of cheese instead of pre-shredded.

Cooking Instructions

Step 1: Prepare the Steak and Vegetables

1. Place your steak in the freezer for about 15 minutes before slicing—this makes it easier to cut thin slices.
2. Slice the steak into thin strips. Also, slice the onions, bell peppers, and mushrooms (if using).
3. In a small bowl, mix the salt, black pepper, garlic powder, and onion powder. Sprinkle this seasoning over the steak.

Step 2: Cook the Filling

4. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
5. Add the sliced onions, bell peppers, and mushrooms. Sauté for about 3-4 minutes until softened. Remove from the skillet and set aside.
6. In the same skillet, add the steak slices. Cook for 2-3 minutes per side until browned and fully cooked.
7. Return the veggies to the skillet and mix everything together. Remove from heat.

Step 3: Assemble the Quesadilla

8. Wipe the skillet clean or use a separate pan. Heat it over medium-low heat and melt ½ tablespoon of butter.
9. Place one tortilla in the pan. Sprinkle half of the shredded cheese evenly over the tortilla.
10. Spread the cooked steak and veggie mixture over the cheese. Then, top with the remaining cheese.
11. Place the second tortilla on top and press it down slightly.

Step 4: Cook the Quesadilla

12. Cook for about 2-3 minutes until the bottom tortilla is golden brown. Carefully flip the quesadilla using a spatula.
13. Cook the other side for another 2-3 minutes until golden and crispy.
14. Remove from heat and let it rest for a minute before slicing into wedges.

Step 5: Serve and Enjoy!

15. Serve hot with sour cream, salsa, or your favorite dipping sauce. Enjoy!

Tips and Tricks for Success

• Use Thinly Sliced Steak – The thinner the steak, the quicker it cooks and the more tender it will be. If needed, ask your butcher to slice it for you.
• Don’t Overload the Quesadilla – Too much filling makes it harder to flip and can cause the tortilla to tear. Keep it balanced!
• Use a Heavy Pan for Crispy Tortillas – A cast-iron skillet or griddle works best to get that perfect crunch.
• Low and Slow for Cheese Melt – Cooking on medium-low heat ensures the cheese melts without burning the tortilla.
• Experiment with Cheese – While provolone and mozzarella work great, feel free to try cheddar, Monterey Jack, or even a blend for extra flavor.

This Philly Cheesesteak Quesadilla is everything you want in a meal—cheesy, crispy, and packed with bold flavors. It’s a recipe that will keep you coming back for more! Give it a try and let me know how it turns out. Happy cooking!

Ingredient Substitutions and Variations

One of the best things about this Philly Cheesesteak Quesadilla is how flexible it is! You can easily swap ingredients to fit your taste, dietary needs, or what you have on hand.

Ingredient Substitutions

• Steak Alternative – If you don’t have ribeye or flank steak, try thinly sliced sirloin, ground beef, or even shredded rotisserie chicken for a different twist.
• Cheese Options – Provolone and mozzarella are great, but you can also use American cheese (for a classic Philly cheesesteak taste), Monterey Jack, or cheddar for a sharper flavor.
• Tortilla Choice – Use whole wheat, low-carb, or even gluten-free tortillas if needed.
• Vegetable Swaps – Don’t like green bell peppers? Use red, yellow, or orange for a sweeter taste. You can also add spinach, caramelized onions, or jalapeños for extra flavor.

Creative Variations

• Spicy Version – Add chopped jalapeños or a dash of hot sauce to the filling for extra heat.
• Mushroom Lover’s Quesadilla – Double up on mushrooms for a meatless option with rich, umami flavor.
• BBQ Cheesesteak Quesadilla – Mix a little BBQ sauce into the steak mixture for a smoky-sweet kick.
• Breakfast Twist – Add scrambled eggs to the filling and enjoy it as a breakfast quesadilla!

Serving Suggestions

This quesadilla is already packed with flavor, but you can make it even better with the right sides and dips!

• Classic Dips – Serve with sour cream, salsa, or guacamole.
• Philly-Style Sauce – Try a side of cheese sauce or garlic aioli for dipping.
• Crispy Sides – Pair it with french fries, sweet potato fries, or onion rings.
• Light & Fresh – Balance out the cheesy richness with a fresh salad or coleslaw.
• Soup Pairing – A bowl of tomato soup or a light broth-based soup goes great with this warm, cheesy dish.

Storage and Reheating Instructions

Got leftovers? No problem! Here’s how to store and reheat your Philly Cheesesteak Quesadilla so it stays crispy and delicious.

How to Store

• Refrigerator – Store leftover quesadilla slices in an airtight container for up to 3 days.
• Freezer – If you want to save them longer, wrap each slice in plastic wrap and place in a freezer bag. They’ll last up to 2 months.

How to Reheat

• Skillet (Best Method) – Reheat on a pan over medium heat for 2-3 minutes per side until crispy.
• Oven/Air Fryer – Bake at 350°F (175°C) for about 5-7 minutes or air fry at 350°F for 3-4 minutes.
• Microwave (Fastest but Softens the Tortilla) – Heat in 30-second intervals until warm. If using this method, place a damp paper towel over the quesadilla to keep it from drying out.

FAQ

1. Can I make this ahead of time?

Yes! You can cook the steak and veggie mixture ahead of time and store it in the fridge for up to 3 days. When ready to eat, just assemble and cook the quesadilla fresh.

2. What’s the best cheese for a Philly cheesesteak quesadilla?

Provolone, American cheese, or mozzarella work best because they melt well. But you can experiment with cheddar, Monterey Jack, or a mix of cheeses!

3. Can I make this vegetarian?

Absolutely! Swap the steak for mushrooms, tofu, or a plant-based meat substitute. You’ll still get tons of flavor!

4. What’s the best steak to use?

Ribeye is the best because it’s tender and flavorful, but flank steak, sirloin, or even shaved beef work well too.

5. Can I use corn tortillas instead of flour?

You can, but they are smaller and more fragile, so be extra careful when flipping. They’ll also have a different texture, more like a street taco than a quesadilla.

This Philly Cheesesteak Quesadilla is a must-try recipe that’s easy, delicious, and perfect for any occasion. Whether you’re making it for yourself or sharing with friends, it’s sure to be a hit. Give it a try and let me know how you like it!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!