Philly Cheese Steak Quesadillas Recipe
If you’re craving the flavor-packed thrill of a Philly classic but want it handheld and perfect for sharing, these Philly Cheese Steak Quesadillas will absolutely hit the spot. We’re talking melt-in-your-mouth steak, tender peppers and onions, all oozing with cheese and tucked inside crispy tortillas. It’s a crowd-pleasing, weeknight-friendly recipe that delivers everything you love about two favorites in each cheesy, golden bite—Philly Cheese Steak Quesadillas are my go-to for satisfying hearty appetites in a snap!
Ingredients You’ll Need
I love how this recipe spins big flavor from such a humble list! These ingredients are all easy to find, but when combined, each plays a starring role—bringing juicy texture, caramelized sweetness, rich cheesy stretch, and that unmistakable Philly flair to your quesadillas.
- Ribeye steak or deli roast beef (1 lb, thinly sliced): Delivers a tender, savory bite that’s the heart of these Philly Cheese Steak Quesadillas—choose ribeye for lush richness, or deli roast beef for speed.
- Olive oil (1 tablespoon): Adds flavor and helps caramelize the veggies beautifully as they sauté.
- Green bell pepper (1, sliced): Offers a classic, crisp-sweet crunch and that signature peppery hit.
- Small onion (1, sliced): Sweetens and softens as it cooks, infusing the mix with irresistible depth.
- Sliced mushrooms (1 cup): Their earthy flavor soaks up all the meaty juices and adds wonderful texture.
- Worcestershire sauce (1 teaspoon): The secret zing—just a dash gives layers of umami and tang.
- Salt and pepper to taste: Essential for balancing and brightening every standout ingredient.
- Shredded provolone or mozzarella cheese (1 ½ cups): For that epic melt; use provolone for authentic Philly flavor, or mozzarella for extra gooeyness.
- Large flour tortillas (4): Soft and sturdy, these form the golden, crispy shell that holds all your delicious fillings.
- Optional: Mayonnaise or cheese sauce for spreading: Adds an extra layer of creaminess and rich, tangy depth—totally worth trying!
How to Make Philly Cheese Steak Quesadillas
Step 1: Sauté the Veggies
Start by heating your olive oil in a large skillet over medium-high heat. Add those beautifully sliced onions, bell peppers, and mushrooms. Sauté them for 5 to 7 minutes, stirring occasionally, until they’re softened and just starting to caramelize. You want them tender with a bit of golden-brown color—this step sets up all that classic Philly aroma and taste.
Step 2: Cook the Steak
Once the vegetables have softened, push them gently to the side of the skillet. Now, add your thinly sliced steak right into the open space. Let it sizzle! Stir frequently for 2 to 3 minutes, just until the beef has browned and is cooked through. For deli roast beef, simply warm it through alongside your veggies.
Step 3: Season and Combine
With the beef nicely browned, sprinkle in the Worcestershire sauce, along with a bit of salt and pepper. Toss everything together, letting the savory sauces coat the meat and veggies. When it’s fragrant and perfectly balanced, turn off the heat—you’re ready to build those quesadillas!
Step 4: Assemble the Quesadillas
Lay a tortilla out flat and sprinkle a layer of cheese over half. Spoon on a portion of the meat-and-veggie filling, then top with more cheese. (Don’t be shy; the more cheese, the dreamier the melt!) If you like, now’s the perfect moment to spread on a bit of mayo or cheese sauce for an extra punch of flavor. Fold the tortilla in half to make a half-moon shape.
Step 5: Brown and Melt
In a clean skillet over medium heat, cook your folded quesadilla for 2 to 3 minutes per side. You’re aiming for a crisp, golden-brown crust and completely melted, stretchy cheese inside. The smell alone will have everyone hovering in the kitchen! Repeat with remaining tortillas and filling.
Step 6: Slice and Serve
Using a sharp knife or pizza cutter, slice your Philly Cheese Steak Quesadillas into wedges. Serve them hot—preferably while that cheese is still bubbling—so every bite is the ultimate blend of savory, cheesy, and crisp.
How to Serve Philly Cheese Steak Quesadillas
Garnishes
For a bright, fresh pop, scatter some chopped parsley or chives over your warm quesadillas. Pickled jalapeños add a spicy kick, while an extra drizzle of cheese sauce or a dollop of sour cream takes them over the top. A sprinkle of red pepper flakes can wake up your taste buds if you like a little heat!
Side Dishes
Pair your Philly Cheese Steak Quesadillas with crunchy tortilla chips and salsa, a classic side salad, or even some crisp oven fries. For game day or movie night, a big bowl of guacamole and a plate of quesadillas is simply unbeatable. They’re so adaptable, they sit happily next to nearly anything you love.
Creative Ways to Present
You can stack your quesadilla wedges on a platter with toothpicks for easy party sharing, or set up a “build your own” bar with extra toppings—think sautéed peppers, hot sauce, and even caramelized onions. For lunchboxes, wrap them in foil to keep warm. Philly Cheese Steak Quesadillas are every bit as fun to eat as they are to make!
Make Ahead and Storage
Storing Leftovers
Store any leftover quesadilla wedges in an airtight container in the refrigerator for up to 3 days. Stack them with a small piece of parchment or paper towel in between layers to keep them from sticking and getting soggy.
Freezing
For longer storage, freeze your cooked Philly Cheese Steak Quesadillas by wrapping each slice individually in foil or plastic wrap, then placing them in a freezer bag. They’ll stay at their best for up to 2 months—just grab and go when that quesadilla craving strikes!
Reheating
To recapture that signature crispiness, reheat leftover quesadillas in a skillet over medium heat (no need to thaw if frozen; just add a few extra minutes). You can also use a toaster oven or bake at 375°F until heated through. Avoid microwaving if you can, as you’ll lose that lovely crisp outer layer.
FAQs
Can I use a different type Main Course
Absolutely! While provolone or mozzarella is classic, feel free to swap in American cheese, Monterey Jack, or even a super-melty cheddar. Purists might prefer provolone, but mixing cheeses can create your perfect blend of flavor and stretch.
What’s the best way to slice the steak for these quesadillas?
Very thin slices are key—ask your butcher for paper-thin ribeye, or partially freeze a steak at home for 20 minutes before slicing to make it easier. The thinner the cut, the quicker it cooks and the more tender it stays in your quesadilla.
Can these be made ahead for a party?
You sure can! I recommend assembling and cooking the quesadillas, then cooling and slicing them. Reheat quickly in a hot oven or skillet before serving to restore their crispiness and gooey interior.
Are Philly Cheese Steak Quesadillas gluten-free?
As written, they’re not, since flour tortillas are typically made with wheat. However, you can easily swap in your favorite gluten-free tortillas, and the filling is naturally gluten-free. Just always check your Worcestershire sauce to confirm, as some brands may include gluten.
What’s the best way to keep Philly Cheese Steak Quesadillas warm for a crowd?
Set your oven to its lowest setting (around 200°F), and place cooked quesadillas on a baking sheet inside while you finish the batch. This keeps them hot and crispy without drying them out—perfect for parties and game-day spreads!
Final Thoughts
When you need a fuss-free meal that packs a comfort-food punch, Philly Cheese Steak Quesadillas are pure magic. They combine the best flavors of two iconic classics and always disappear quickly! I hope you’ll give them a try—the crispy outside, melty cheese, and savory steak filling are totally irresistible. Happy cooking!
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Philly Cheese Steak Quesadillas Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Philly Cheese Steak Quesadillas are a delicious twist on the classic sandwich, combining thinly sliced ribeye steak with peppers, onions, and plenty of cheese, all folded into a crispy tortilla. Perfect for a quick and satisfying meal!
Ingredients
For the Quesadillas:
- 1 lb thinly sliced ribeye steak or deli roast beef
- 1 tablespoon olive oil
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 1 cup sliced mushrooms
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
- 1 ½ cups shredded provolone or mozzarella cheese
- 4 large flour tortillas
- Optional: mayonnaise or cheese sauce for spreading
Instructions
- Prepare the Filling: Heat olive oil in a large skillet and sauté onions, bell peppers, and mushrooms until softened. Add steak and cook until browned. Season with Worcestershire sauce, salt, and pepper.
- Assemble the Quesadillas: Place cheese, steak, and veggie mixture on one half of a tortilla. Fold over to form a half-moon.
- Cook the Quesadillas: Cook in a skillet until golden brown and crispy on both sides. Repeat with remaining tortillas.
- Serve: Slice into wedges and serve warm.
Notes
- For extra flavor, spread a thin layer of mayonnaise or cheese sauce on the tortilla before adding fillings.
- You can substitute provolone with American cheese for a more classic Philly flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
