If you are craving a dish that brilliantly fuses the iconic flavors of Philly cheesesteaks with the melty, crispy goodness of quesadillas, then you are in the right place! This Philly Cheesesteak Quesadillas Recipe brings together tender slices of beef, sautéed peppers, caramelized onions, and gooey provolone and Mexican cheese blend all hugged by golden, toasted tortillas. It’s a flavor-packed, comforting meal perfect for any time you want something quick yet deeply satisfying. Trust me, once you try this, it might just become your new favorite way to enjoy a Philly cheesesteak twist.
Ingredients You’ll Need
Getting started on this Philly Cheesesteak Quesadillas Recipe is a breeze with these simple yet flavorful ingredients. Each component plays a key role—whether it’s the tender ribeye for juicy bites, colorful peppers for a sweet crunch, or the perfect melty cheese that binds everything together.
- Beef (1 pound, thinly sliced): Choose ribeye or sirloin for the best tenderness and flavor.
- Onion (1, finely chopped): Adds natural sweetness and depth when caramelized.
- Red and green bell peppers (1 each, diced): Bring vibrant color and a fresh, crisp bite.
- Mushrooms (1 cup, sliced): Contribute earthiness and a juicy texture.
- Garlic (2 cloves, minced): Infuses a warm, aromatic undertone to the sautéed vegetables.
- Olive oil (2 tablespoons): Essential for sautéing and adding a subtle fruity richness.
- Provolone cheese (6 slices): The quintessential Philly cheesesteak cheese that melts beautifully.
- Mexican cheese blend (½ cup): Adds a creamy, slightly sharp dimension to the quesadillas.
- Black pepper (¼ teaspoon): Enhances the beef’s natural flavor with a gentle kick.
- Kosher salt (to taste): Balances all flavors perfectly.
- Sriracha mayo or plain mayonnaise (optional): Offers a spicy or creamy finish as a dip.
- Flour or corn tortillas (4 medium): The delicious, crispy shell that holds your filling together.
How to Make Philly Cheesesteak Quesadillas Recipe
Step 1: Cook the Beef
Start by heating the olive oil in a large skillet over medium-high heat. Add your thinly sliced beef and season it with kosher salt and black pepper. Cook the beef until it is browned and tender—this step is crucial because the beef is the star of the Philly cheesesteak experience. Once cooked, remove it from the skillet and set it aside so that you can sauté the vegetables next.
Step 2: Sauté the Vegetables
In the same skillet, toss in the chopped onion, red and green bell peppers, sliced mushrooms, and minced garlic. Cook these until they become tender and just start to caramelize. This caramelization brings out the natural sweetness of the veggies and adds a delicious depth of flavor that perfectly complements the savory beef.
Step 3: Combine the Filling
Return the cooked beef to the skillet, mixing it with the sautéed vegetables. Stir everything well and taste to adjust seasoning with extra salt or black pepper if needed. This mixture is the heart of your quesadillas, bursting with flavor and ready to be sandwiched between tortillas.
Step 4: Assemble the Quesadillas
Lay out your tortillas and evenly distribute the beef and vegetable mixture over half of each one. Lay a slice of provolone cheese on top, then sprinkle generously with Mexican cheese blend. Fold the tortilla over to create half-moons—this keeps all the delicious ingredients neatly inside while cooking.
Step 5: Cook the Quesadillas
Heat a clean skillet over medium heat. Place each folded quesadilla in the pan and cook until the tortillas become golden brown and crispy, flipping once halfway through, and until the cheese is fully melted inside. This should take about 3-4 minutes per side. The crisp exterior paired with the gooey cheese filling is just irresistible.
Step 6: Serve
Remove from the skillet, slice into wedges, and get ready to enjoy your perfect Philly Cheesesteak Quesadillas Recipe!
How to Serve Philly Cheesesteak Quesadillas Recipe
Garnishes
A piping-hot Philly Cheesesteak Quesadillas Recipe just begs for a few toppings to brighten it up. Consider drizzling some sriracha mayo for a spicy kick or serving alongside a chilled dollop of plain mayo for a cool contrast. Fresh cilantro or green onions sprinkled on top offer a pop of color and fresh herbaceous notes.
Side Dishes
This dish pairs wonderfully with crisp, fresh sides. Try a crunchy side salad with lemon vinaigrette to cut through the richness or a zesty pico de gallo for a refreshing burst. Classic fries or even some simple roasted potatoes also make fantastic companions for a hearty meal.
Creative Ways to Present
To impress guests or just make your meal extra fun, serve Philly Cheesesteak Quesadillas Recipe on a wooden board adorned with small bowls of dipping sauces like chipotle ranch or avocado crema. You can also stack smaller quesadilla wedges in a fan shape to highlight all the layers of filling inside. Presentation adds excitement to every bite!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. They will keep nicely for up to 3 days and still taste great after reheating.
Freezing
To freeze, wrap each quesadilla individually in plastic wrap and then place in a resealable freezer bag. This way, you can pull out one serving at a time whenever a craving hits. Frozen quesadillas can be kept for up to 2 months.
Reheating
Reheat leftover quesadillas in a skillet over medium-low heat. This method crisps up the tortilla again while warming the filling thoroughly without making it soggy. Avoid microwaving if you want to keep that delicious crunch!
FAQs
Can I use a different type of cheese?
Absolutely! While provolone and Mexican cheese blend provide the classic Philly cheesesteak creaminess, you can experiment with mozzarella, cheddar, or even Monterey Jack for a different twist.
Is it better to use flour or corn tortillas?
Both work well, but flour tortillas tend to be more pliable and crisp up nicely for this recipe. Corn tortillas give a slightly different texture and a subtle corn flavor—feel free to choose based on your preference.
Can I make this recipe vegetarian?
Yes! Swap the beef with plant-based meat alternatives or simply double up on mushrooms and peppers for a delicious vegetarian quesadilla with all the flavors intact.
What if I don’t have ribeye or sirloin?
You can use other thinly sliced cuts like flank steak or even thin-cut chuck, though ribeye and sirloin remain the best for tenderness and flavor.
How spicy is this recipe?
The quesadillas themselves are mildly seasoned, but adding sriracha mayo or spicy dips is where you can control the heat level to suit your taste.
Final Thoughts
There’s something incredibly satisfying about combining two beloved classics into one show-stopping dish. This Philly Cheesesteak Quesadillas Recipe is perfect for quick dinners, casual gatherings, or whenever you need a flavor-packed meal that feels like a special treat. I can’t wait for you to try it and add your own delicious spins—happy cooking and even happier eating!
Print
Philly Cheesesteak Quesadillas Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Philly Cheesesteak Quesadillas recipe combines the classic flavors of a Philly cheesesteak with the cheesy, crispy goodness of quesadillas. Thinly sliced beef, sautéed peppers, onions, and mushrooms are layered with provolone and Mexican cheese blend between tortillas, then cooked until golden brown and melty. Perfect for a satisfying lunch or dinner that’s full of savory, cheesy flavor.
Ingredients
Meat
- 1 pound beef, thinly sliced (ribeye or sirloin recommended)
Vegetables
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
Cheeses
- 6 slices provolone cheese
- ½ cup Mexican cheese blend
Other Ingredients
- 2 tablespoons olive oil
- ¼ teaspoon black pepper
- Kosher salt, to taste
- Sriracha mayo or plain mayonnaise (optional)
- 4 medium flour or corn tortillas
Instructions
- Cook the Beef: Heat olive oil in a skillet over medium-high heat. Add the thinly sliced beef, season with salt and black pepper, and cook until browned and tender, about 5-7 minutes. Remove from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the chopped onion, red and green bell peppers, mushrooms, and minced garlic. Cook, stirring occasionally, until the vegetables are tender and slightly caramelized, about 7-10 minutes.
- Combine the Filling: Return the cooked beef to the skillet with the sautéed vegetables. Mix well and adjust seasoning with additional salt and pepper if needed. Remove from heat.
- Assemble the Quesadillas: Place a tortilla on a flat surface. Spread the beef and vegetable mixture over half of the tortilla. Place a slice of provolone cheese on top of the filling and sprinkle with the Mexican cheese blend. Fold the tortilla over to form a half-moon shape. Repeat with remaining tortillas.
- Cook the Quesadillas: Heat a clean skillet or griddle over medium heat. Cook each quesadilla for about 3-4 minutes per side or until the tortillas are crispy, golden brown, and the cheese is fully melted. Flip carefully to avoid spilling the filling.
- Serve: Remove quesadillas from the skillet and let them rest for a minute before cutting into wedges. Serve with sriracha mayo or plain mayonnaise on the side if desired.
Notes
- Use ribeye or sirloin for the best flavor and tenderness in the beef.
- Feel free to substitute flour tortillas with corn tortillas for a gluten-free option.
- The sriracha mayo adds a nice spicy kick, but it’s optional and can be omitted or replaced with plain mayo or sour cream.
- Make sure to slice the beef very thin to ensure quick cooking and tenderness.
- To keep quesadillas crispy, cook on medium heat and avoid overloading the tortillas with filling.
