Philly Cheesesteak Quesadillas Recipe
Get ready to meet your new favorite weeknight meal: Philly Cheesesteak Quesadillas. If you love that classic Philly cheesesteak flavor but want something quick, crispy, and oh-so-cheesy, this mashup answers all your cravings. It’s where tender steak, caramelized peppers and onions, and melty cheese get tucked into a golden quesadilla—every bite delivers a perfect balance of savory, gooey, and crunchy. Trust me, this dish is a total crowd-pleaser, whether you’re feeding the family or looking for a fun appetizer for your next game night.
Ingredients You’ll Need
The beauty of Philly Cheesesteak Quesadillas lies in the simplicity of the ingredients—each one shines in its own way and brings an essential element to the party. Use the freshest picks you can, and let these bold flavors steal the show.
- Olive oil: A little drizzle brings everything together and helps get those veggies nice and caramelized.
- Thinly sliced ribeye steak or deli roast beef: Ribeye is classic for its rich marbling, but deli roast beef makes this even quicker on busy nights.
- Salt, black pepper, and garlic powder: The magic trio that wakes up the steak and veggies with just the right amount of zing.
- Green bell pepper: Adds crunch, sweetness, and a pop of color that screams cheesesteak.
- Onion: When caramelized, it brings that subtle sweetness and depth you expect in a great Philly sandwich.
- Shredded provolone or mozzarella cheese: Melts beautifully and gives you that signature gooey pull in every bite.
- Flour tortillas: Think of them as the vessel that turns this whole Philly dream into handheld, crispy pockets.
- Optional: mayonnaise or cheese sauce: For all-out indulgence, use as a dip or even smear inside your quesadilla before cooking.
How to Make Philly Cheesesteak Quesadillas
Step 1: Sauté the Veggies
Start by heating your olive oil in a large skillet over medium-high heat. Toss in the sliced onions and bell peppers, letting them sizzle merrily for about 5–6 minutes. Watch as they soften and caramelize, their edges turning beautifully golden. This is where much of that classic Philly flavor gets its start! Once softened, remove them from the pan and set aside.
Step 2: Cook the Steak
In that same skillet, add your thinly sliced ribeye steak or deli roast beef. Season generously with salt, black pepper, and garlic powder. Give it a good stir and let everything cook for 2–3 minutes. The secret is not to overcook the steak—it should stay juicy and tender, just kissing the pan until browned and just cooked through.
Step 3: Mix It All Together
Bring those gorgeous caramelized peppers and onions back into the pan with the beef. Stir everything together so those flavors meld, the veggies soak up some meaty goodness, and the steak gets a hint of sweetness from the onions. Remove from heat so nothing overcooks while you prep your tortillas.
Step 4: Assemble and Grill the Quesadillas
Warm a clean skillet or griddle over medium heat. Lay down a tortilla and scatter a quarter of your shredded cheese over half of it. Add a healthy mound of the steak and veggie mixture right on top. If you’re feeling decadent, sneak in a little mayonnaise or cheese sauce right here. Fold the tortilla over to sandwich everything in.
Step 5: Crisp to Perfection
Cook each quesadilla for about 2–3 minutes per side. You want them golden brown and delightfully crispy on the outside, with molten, bubbly cheese inside. Take your time and don’t crank the heat too high—patience is what gives you that perfect crunch!
Step 6: Slice and Serve
Transfer the quesadillas to a cutting board and let them rest for a minute, then slice into wedges. Grab your favorite dipping sauce (mayo, cheese, or even a touch of hot sauce for some kick), and enjoy your homemade Philly Cheesesteak Quesadillas while they’re hot and gooey!
How to Serve Philly Cheesesteak Quesadillas
Garnishes
A sprinkle of fresh parsley or green onions adds color and a burst of freshness to each cheesy wedge. For a little indulgence, drizzle with warm cheese sauce or serve with a scoop of sour cream and a side of pickled jalapeños if you crave some heat. The right garnish can turn your Philly Cheesesteak Quesadillas into a showstopper!
Side Dishes
Pair these quesadillas with a crisp green salad tossed in a tangy vinaigrette, sweet potato fries, or seasoned potato wedges. If you’re hosting a party, a platter piled high with Philly Cheesesteak Quesadillas goes perfectly alongside salsa, guacamole, and a bowl of crunchy coleslaw—it’s the ideal mix of textures and flavors.
Creative Ways to Present
Cut each quesadilla into small triangles and skewer them with toothpicks for easy party bites. Arrange them on a platter with dipping sauces in the center, or pack them in a lunchbox for an unbeatable midday treat. You can even make mini quesadillas using taco-sized tortillas—adorable, snack-sized, and perfect for kids or crowds alike!
Make Ahead and Storage
Storing Leftovers
Philly Cheesesteak Quesadillas are surprisingly forgiving when it comes to leftovers. Store cooled quesadilla wedges in an airtight container in the fridge for up to 3 days. If you’ve made a big batch, layering parchment paper between them helps prevent sticking and sogginess.
Freezing
Yes, you can freeze these! Once completely cooled, wrap the quesadilla wedges tightly in plastic wrap, then place them in a freezer bag or sealed container. They’ll keep for about a month—perfect for easy lunches or quick snacks. Reheat straight from frozen for a speedy treat.
Reheating
For best results, reheat Philly Cheesesteak Quesadillas in a skillet over medium-low heat until the outside crisps back up and the cheese inside is gooey again. The microwave works in a pinch, but the tortilla might soften—a quick run under the broiler will bring back some crunch if needed!
FAQs
Can I use a different type Main Course
Absolutely! While ribeye brings the most authentic flavor, thinly sliced sirloin, leftover steak, or even rotisserie chicken makes a great substitution in Philly Cheesesteak Quesadillas. Just keep the pieces small and quick to cook.
What’s the best cheese for Philly Cheesesteak Quesadillas?
Provolone is the classic pick for its mild, creamy melt, but mozzarella works beautifully if you’re after that irresistible cheese pull. Some folks swear by white American cheese or even a blend—feel free to experiment and find your personal favorite!
Can I make these Philly Cheesesteak Quesadillas vegetarian?
Absolutely! Swap out the steak for sautéed mushrooms, extra onions, and bell peppers. Add a sprinkle of smoked paprika for richer flavor. You’ll still get all those gooey, cheesy quesadilla vibes with a veggie twist.
How do I prevent my quesadillas from getting soggy?
Make sure the filling isn’t too wet—let the veggies and meat cool slightly before assembling so any extra moisture evaporates. Cooking the quesadillas over medium heat lets the tortilla crisp instead of steam, locking in that perfect crunch.
Can I prepare Philly Cheesesteak Quesadillas ahead of time for a party?
Definitely! Make the filling a day in advance, then assemble and cook the quesadillas just before serving so they stay crisp. You can even keep finished quesadillas warm in a low oven if you need to make a few batches.
Final Thoughts
If you’re looking to shake up your dinner routine or wow a crowd, Philly Cheesesteak Quesadillas are everything you want: hearty, gooey, crispy, and bursting with flavor. Give them a try and watch everyone reach for seconds—these are bound to become a new family favorite!
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Philly Cheesesteak Quesadillas Recipe
- Total Time: 25 minutes
- Yield: 4 quesadillas 1x
- Diet: Non-Vegetarian
Description
These Philly Cheesesteak Quesadillas are a flavorful twist on the classic sandwich, combining tender ribeye steak or deli roast beef with sautéed onions, bell peppers, and gooey cheese, all folded into a crispy tortilla. Perfect for a quick and satisfying meal.
Ingredients
For the Quesadillas:
- 1 tablespoon olive oil
- 1/2 pound thinly sliced ribeye steak or deli roast beef
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 green bell pepper, sliced
- 1/2 onion, sliced
- 1 cup shredded provolone or mozzarella cheese
- 4 large flour tortillas
Optional for Serving:
- Mayonnaise or cheese sauce for dipping
Instructions
- Sauté Vegetables: Heat olive oil in a skillet, cook onions and bell peppers until soft.
- Cook Steak: In the same skillet, cook sliced steak with seasonings until browned.
- Assemble Quesadillas: Fill tortillas with cheese, steak, and veggies, fold in half.
- Cook Quesadillas: Cook until crispy on both sides.
- Serve: Slice and enjoy with optional dipping sauce.
Notes
- Feel free to use your favorite cheese for variation.
- For added richness, spread mayo or cheese sauce inside before cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 420
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 60 mg
