When I first made this Philly Cheesesteak Quesadilla, I knew I was onto something special. The combination of savory, tender beef, melty cheese, and crisp tortillas creates pure magic. It’s a dish that’s ridiculously easy to whip up, yet it comes out tasting like something from your favorite restaurant.
Whether you’re looking for a quick lunch or a family-pleasing dinner, these quesadillas have you covered. Trust me, you’ll be going back for seconds (and maybe thirds).
Ingredients You’ll Need
Making the best Philly Cheesesteak Quesadilla starts with the right ingredients. Here’s what you’ll need and why each one plays an important role.
- Flour tortillas (2, medium/burrito-sized) – These serve as the sturdy base for holding all that cheesy, savory goodness. Use a size that fits your skillet.
- Beef (½ lb, ribeye or top sirloin, thinly sliced or diced) – The ultimate choice for tenderness and flavor. Ribeye is great, but top sirloin works well if you’re looking for a more budget-friendly option.
- Onion (½ medium, finely chopped) – Caramelizes beautifully to add a touch of sweetness and depth.
- Red bell pepper (½, diced) – Adds a pop of color and a slight sweetness.
- Green bell pepper (½, diced) – Balances the sweetness from the red pepper with its mild, earthy flavor.
- Mushrooms (6 oz, diced) – Bring a meaty texture and umami richness to the dish.
- Provolone cheese (3 slices, halved) – Melts into creamy perfection. Opt for mild provolone for a smoother finish.
- Garlic (1 clove, minced) – Enhances the dish with its aromatic punch.
- Light olive oil (1 tbsp, divided) – For cooking the meat and veggies without overpowering their natural flavors.
- Salt (¼ tsp) – Season as needed to bring all the components together.
- Ground black pepper (⅛ tsp) – Adds just a touch of spicy warmth.
- Mayonnaise (2 tsp, optional) – Helps bind everything together and adds an extra creamy texture.
Note: These ingredients yield 2 hearty servings.
Recipe Variations
If you want to switch things up or accommodate dietary restrictions, here are some creative variations to try:
- Dairy-free – Swap out provolone for a plant-based mozzarella or cheddar alternative that melts well.
- Spicy twist – Add jalapeño slices or mix a bit of hot sauce into your mayonnaise for a heat boost.
- Vegetarian – Ditch the beef entirely and load up on more veggies like spinach, zucchini, or even black beans for protein.
- Cheese alternatives – If provolone isn’t your favorite, try Monterey Jack, Colby, or even cheddar for a different flavor profile.
Cooking Time
Here’s a quick breakdown of how long you’ll need:
- Prep time: 10 minutes
- Cooking time: 15 minutes
- Total time: 25 minutes
Equipment You’ll Need
To make this recipe seamlessly, here’s a list of essential tools and how they’ll help:
- Large skillet – For cooking the beef and sautéing the vegetables evenly.
- Spatula – To stir the ingredients and flip the quesadillas without tearing.
- Cutting board and knife – For chopping your veggies and slicing the meat.
- Small bowl – Optional, if you’re mixing mayonnaise with a seasoning for extra flavor.
- Pizza cutter or sharp knife – To slice the quesadillas cleanly.
How to Make Philly Cheesesteak Quesadillas?
Each step of this recipe focuses on layering bold flavors and achieving the perfect crispy quesadilla. Follow these steps for the best results.
Prep the Beef
Heat 2 teaspoons of olive oil in a large skillet over high heat. Once the oil is shimmering, add the diced or thinly sliced beef. Sprinkle with salt and pepper, and cook until the meat is browned and fully cooked, stirring occasionally to prevent sticking. Transfer the cooked beef to a plate and cover it to keep warm.
Cook the Vegetables
While the beef rests, use the same skillet to prepare the veggies. Add the remaining teaspoon of olive oil, followed by the diced onions, red and green bell peppers, and mushrooms. Sauté over medium-high heat until they soften and develop a bit of caramelization, which should take about 5 minutes. Stir occasionally to ensure even cooking.
Combine the Filling
Return the cooked beef to the skillet and mix it with the sautéed veggies. Add minced garlic and stir for another minute, allowing the flavors to meld. Remove the mixture from heat.
Assemble the Quesadillas
Lay the tortillas flat and spread a thin layer of mayonnaise on one side if you’re using it. Spoon half of the filling onto one side of each tortilla, then layer provolone cheese slices on top. Carefully fold the tortilla over to create a half-moon shape.
Toast the Quesadillas
Clean your skillet or use a non-stick pan. Heat it over medium heat and lightly grease with a bit of oil or butter if you want extra crispiness. Place the folded quesadillas in the skillet and cook until the tortillas turn golden brown and crispy, about 2-3 minutes per side. Flip once to ensure even cooking and to allow the cheese to melt completely.
Slice and Serve
Once toasted, transfer the quesadillas to a cutting board. Using a sharp knife or pizza cutter, slice them into triangles. Serve hot and enjoy!
Credit: natashaskitchen.com
Additional Tips for Making These Quesadillas Perfect
From my own experience, here are a few tried-and-true tips to make your Philly Cheesesteak Quesadillas even better:
- Don’t overcrowd the skillet when cooking the meat or veggies. If necessary, cook them in batches to avoid steaming.
- Use freshly grated cheese instead of pre-packaged shredded cheese. It melts better and tastes so much fresher.
- Flip the quesadillas carefully, using a wide spatula to prevent the fillings from spilling out.
- Season as you go. Taste your meat and veggies, and adjust the seasoning before assembling the quesadillas.
How to Serve Philly Cheesesteak Quesadillas?
Plating your quesadillas can be just as fun as making them! Slice the quesadillas into triangles and serve them with some fresh garnishes like chopped parsley or cilantro. A side of sour cream, guacamole, or a tangy pico de gallo pairs beautifully with the rich flavors. You can even serve these alongside a warm bowl of taco soup for a more substantial meal.
Nutritional Information
Here’s a quick look at the nutritional breakdown per serving:
- Calories: 662
- Protein: 36g
- Carbohydrates: 25g
- Fat: 46g
Keep in mind these values may vary slightly depending on the exact ingredients used.
Make Ahead and Storage
This recipe is fantastic for meal prep. Here’s how you can prepare and store it:
- Make ahead – The filling can be prepared up to 24 hours in advance. Just store it in an airtight container in the fridge until you’re ready to assemble the quesadillas.
- Freezing – Once assembled, wrap the quesadillas tightly in plastic wrap and store them in a freezer-safe bag. Thaw in the fridge before reheating.
- Reheating – To reheat, simply warm the quesadillas in a skillet over low heat until they’re hot and crispy again.
Why You’ll Love This Recipe?
There are countless reasons why this Philly Cheesesteak Quesadilla recipe is a keeper. Here’s a quick snapshot:
- Simple and quick – You can whip this up in under 30 minutes, making it perfect for busy nights.
- Customizable – Adjust the fillings to suit your cravings or dietary preferences.
- Crowd-pleaser – It’s a hit with both kids and adults, making it great for family meals or gatherings.
- Perfect for leftovers – This recipe reheats beautifully, so no bite goes to waste.
- Restaurant-style quality – With its rich, cheesy, and savory flavors, this tastes like something you’d order at a high-end diner.
Now that you know how easy it is to make, why not try it out today? These quesadillas are guaranteed to win over everyone at the dinner table. You’ll want to make them again and again!
Philly Cheesesteak Quesadilla Recipe
Ingredients
- Flour tortillas 2, medium/burrito-sized
- Beef ½ lb, ribeye or top sirloin, thinly sliced or diced
- Onion ½ medium, finely chopped
- Red bell pepper ½, diced
- Green bell pepper ½, diced
- Mushrooms 6 oz, diced
- Provolone cheese 3 slices, halved
- Garlic 1 clove, minced
- Light olive oil 1 tbsp, divided
- Salt ¼ tsp
- Ground black pepper ⅛ tsp
- Mayonnaise 2 tsp, optional
Instructions
- Heat 2 teaspoons of olive oil in a large skillet over high heat. Once the oil is shimmering, add the diced or thinly sliced beef. Sprinkle with salt and pepper, and cook until the meat is browned and fully cooked, stirring occasionally to prevent sticking. Transfer the cooked beef to a plate and cover it to keep warm.
- While the beef rests, use the same skillet to prepare the veggies. Add the remaining teaspoon of olive oil, followed by the diced onions, red and green bell peppers, and mushrooms. Sauté over medium-high heat until they soften and develop a bit of caramelization, which should take about 5 minutes. Stir occasionally to ensure even cooking.
- Return the cooked beef to the skillet and mix it with the sautéed veggies. Add minced garlic and stir for another minute, allowing the flavors to meld. Remove the mixture from heat.
- Lay the tortillas flat and spread a thin layer of mayonnaise on one side if you’re using it. Spoon half of the filling onto one side of each tortilla, then layer provolone cheese slices on top. Carefully fold the tortilla over to create a half-moon shape.
- Clean your skillet or use a non-stick pan. Heat it over medium heat and lightly grease with a bit of oil or butter if you want extra crispiness. Place the folded quesadillas in the skillet and cook until the tortillas turn golden brown and crispy, about 2-3 minutes per side. Flip once to ensure even cooking and to allow the cheese to melt completely.
- Once toasted, transfer the quesadillas to a cutting board. Using a sharp knife or pizza cutter, slice them into triangles. Serve hot and enjoy!
Notes
- Don’t overcrowd the skillet when cooking the meat or veggies. If necessary, cook them in batches to avoid steaming.
- Use freshly grated cheese instead of pre-packaged shredded cheese. It melts better and tastes so much fresher.
- Flip the quesadillas carefully, using a wide spatula to prevent the fillings from spilling out.
- Season as you go. Taste your meat and veggies, and adjust the seasoning before assembling the quesadillas.
