Philly Cheesesteak Quesadilla

All the bold flavors of Philadelphia’s iconic sandwich transformed into a crispy, cheesy quesadilla that’s ready in just 25 minutes. This fusion dish combines thinly sliced steak, sautéed peppers and onions, and melty cheese between crispy tortillas for a quick weeknight dinner everyone will love.

Easy Philly Cheesesteak Quesadilla Recipe

There’s something magical about transforming iconic dishes into new culinary experiences, and this Philly cheesesteak quesadilla does exactly that. As a Philadelphia native who grew up enjoying authentic cheesesteaks from Pat’s and Geno’s, I’ve created this recipe to capture all those beloved flavors in a convenient, hand-held format that’s perfect for busy weeknights or casual weekend gatherings.

While traditional cheesesteaks have roots dating back to 1930s Philadelphia, this quesadilla version brings that classic street food into your home kitchen with ingredients you can find year-round. The beauty of this recipe lies in its versatility – it works beautifully as a quick lunch, hearty dinner, or crowd-pleasing game day appetizer when cut into smaller triangles.

THIS RECIPE:

• Combines authentic Philly cheesesteak flavors with crispy quesadilla convenience
• Uses budget-friendly ingredients you can find in any grocery store
• Comes together in under 30 minutes for a quick weeknight meal
• Offers easy customization options for picky eaters and dietary preferences

Recipe Details
Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes
Servings	4 quesadillas
Yield	Serves 2-4 people

The beauty of this philly cheesesteak quesadilla recipe is its simplicity. By using thinly sliced ribeye (or even pre-sliced steak from the butcher), you’ll achieve that authentic cheesesteak texture without spending hours in the kitchen. The familiar combination of beef, onions, peppers, and melted cheese creates a comfort food experience that’s both nostalgic and exciting. Even kitchen beginners can nail this recipe on the first try!

Ingredients for Philly Cheesesteak Quesadilla

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When making a truly delicious philly cheesesteak quesadilla, ingredient quality makes all the difference. The star of this dish is undoubtedly the beef, so selecting the right cut and quality will elevate your quesadilla from good to extraordinary. Similarly, choosing the proper cheese and tortillas creates that perfect balance of melty interior and crispy exterior.

For the Filling:

• 1 pound ribeye steak, thinly sliced (or sirloin as a budget-friendly alternative)
• 1 large green bell pepper, thinly sliced
• 1 large yellow onion, thinly sliced
• 2 tablespoons vegetable oil, divided
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder

For Assembly:

• 8 large (8-inch) flour tortillas
• 2 cups provolone cheese, shredded (or 8 slices)
• 1 cup American cheese, shredded (or 4 slices)
• 2 tablespoons butter, softened (for tortillas)

Optional Toppings:

• Hot cherry peppers, chopped
• Mushrooms, sliced and sautéed
• Hot sauce or ketchup for serving

Ingredient Category	Recommended Quantity	Quality Tips
Beef	1 pound ribeye	Look for well-marbled ribeye for authentic flavor; freeze for 20 minutes before slicing for thinner cuts
Cheese	2 cups provolone + 1 cup American	Use freshly shredded cheese for better melting; authentic options include provolone and American
Tortillas	8 large flour tortillas	Choose thick, burrito-style tortillas that won’t tear when filled
Vegetables	1 bell pepper + 1 onion	Fresh, firm vegetables provide better texture and flavor

How to Make Philly Cheesesteak Quesadilla

Creating the perfect philly cheesesteak quesadilla is all about timing and technique. You’ll want to cook the steak and vegetables separately to ensure each component maintains its ideal texture. The key is achieving that signature caramelization on both the meat and vegetables while keeping everything juicy and tender. The assembly process is equally important, as it determines how well your quesadilla holds together and achieves that perfect crispy exterior.

Step 1: Prepare the Steak

1. If using ribeye steak, place it in the freezer for 20 minutes to firm up (makes it easier to slice thinly).
2. Slice the steak against the grain into very thin strips, about 1/8-inch thick.
3. Season the sliced steak with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and garlic powder.

Step 2: Cook the Vegetables

1. Heat 1 tablespoon oil in a large skillet over medium-high heat.
2. Add sliced bell peppers and onions to the hot skillet.
3. Season with remaining salt and pepper, then sauté for 5-7 minutes until softened and slightly caramelized.
4. Add minced garlic and cook for 30 seconds until fragrant.
5. Transfer vegetables to a plate and set aside.

Step 3: Cook the Steak

1. In the same skillet, add remaining tablespoon of oil and 2 tablespoons butter.
2. Once butter is melted and skillet is hot, add the seasoned steak strips in a single layer.
3. Cook for 2-3 minutes without stirring to develop a good sear.
4. Add Worcestershire sauce and stir, cooking an additional 1-2 minutes until steak is just cooked through.
5. Return vegetables to the skillet and mix everything together. Remove from heat.

Step 4: Assemble and Cook Quesadillas

1. Wipe the skillet clean and reduce heat to medium.
2. Lightly butter one side of each tortilla.
3. Place one tortilla butter-side down in the skillet.
4. Sprinkle 1/4 cup provolone cheese on half of the tortilla.
5. Add about 1/4 of the steak and vegetable mixture over the cheese.
6. Top with 1/4 cup American cheese and additional 1/4 cup provolone.
7. Fold the empty half of the tortilla over the filling to create a half-moon shape.
8. Cook for 2-3 minutes until golden brown, then carefully flip and cook for another 2-3 minutes.
9. Transfer to a cutting board and let rest for 1 minute before cutting into wedges.
10. Repeat with remaining ingredients to make 4 quesadillas.

Pro tip: Allow your cooked quesadillas to rest for 1-2 minutes before cutting. This helps the cheese set slightly so your filling doesn’t ooze out completely when sliced.

Tips for Making Philly Cheesesteak Quesadilla

Creating the ultimate homemade philly cheesesteak quesadilla becomes foolproof when you know these expert techniques. The right preparation methods will ensure your quesadilla has that perfect balance of crispy exterior and gooey interior while maintaining authentic Philly flavors.

• Freeze the steak briefly – Placing your ribeye in the freezer for 20 minutes before slicing makes it much easier to achieve paper-thin slices
• Don’t overcrowd the pan when cooking the steak – Work in batches if needed to ensure proper searing rather than steaming
• Cook vegetables and meat separately to prevent vegetables from becoming soggy and meat from overcooking
• Use a combination of cheeses for authentic Philly flavor (provolone provides stretch, American provides creaminess)

Technique	Recommendation	Why It Works
Meat Slicing	Slice as thinly as possible against the grain	Creates tender, easy-to-bite pieces that cook quickly
Cheese Application	Create a cheese “sandwich” with meat between layers	Ensures even melting and helps hold filling together
Heat Level	Medium to medium-high heat	Provides perfect balance of crispy exterior without burning
Pressing	Gently press quesadilla with spatula while cooking	Ensures even browning and helps seal edges

For the most authentic experience, consider investing in a flat cast-iron griddle or large cast-iron skillet. These cooking surfaces distribute heat evenly and help achieve that restaurant-quality sear on both the meat and the outside of your tortilla. When adding cheese, sprinkle it evenly over the entire surface area rather than piling it in the middle – this creates a more even melt and helps seal the quesadilla.

Make-Ahead Instructions

The busy home cook will appreciate how easily this philly cheesesteak quesadilla recipe can be prepped in advance. With some strategic planning, you can significantly reduce day-of cooking time without sacrificing flavor or quality.

You can easily prepare the steak and vegetable filling up to 2 days ahead of time. Simply follow these guidelines:

1. Cook the steak and vegetable filling as directed in the recipe.
2. Allow the mixture to cool completely.
3. Store in an airtight container in the refrigerator for up to 2 days.
4. When ready to use, reheat the filling in a skillet over medium heat until just warmed through (about 3-4 minutes).

You can also prepare quesadillas fully ahead of time and then reheat:

1. Assemble and cook quesadillas as directed.
2. Allow to cool completely, then wrap individually in aluminum foil.
3. Refrigerate for up to 24 hours.
4. To reheat, place foil-wrapped quesadillas in a 350°F oven for 10-12 minutes, or unwrap and heat in a skillet over medium heat for 1-2 minutes per side.

Pro tip: If making the filling in advance, slightly undercook your steak to prevent it from becoming tough when reheated. The residual heat during reheating will finish the cooking process.

Storing Leftovers

Properly storing leftover philly cheesesteak quesadillas ensures they remain delicious for future meals while maintaining food safety standards. When stored correctly, you’ll be able to enjoy the same great flavors with minimal quality loss.

For best results, cool your leftover quesadillas completely before storing. Place them in a single layer in an airtight container or wrap individual portions tightly in aluminum foil. Refrigerate for up to 3 days. Avoid stacking quesadillas directly on top of each other without parchment paper between them, as this can cause sogginess and sticking.

When reheating refrigerated leftovers, avoid the microwave if possible, as it can make the tortillas soggy. Instead, reheat in a dry skillet over medium-low heat for 2-3 minutes per side until the filling is hot and the exterior is crispy again. Alternatively, place in a 350°F oven for 7-10 minutes until heated through.

If you notice any off odors, discoloration, or slimy texture, discard leftovers immediately as these are signs of spoilage.

Freezing Philly Cheesesteak Quesadilla

Yes, you can freeze your homemade philly cheesesteak quesadilla for convenient future meals! With proper freezing techniques, you can maintain most of the original flavor and texture for quick dinners or lunches on busy days.

For best freezing results:

1. Cook quesadillas completely according to recipe instructions.
2. Allow to cool completely to room temperature.
3. Place quesadillas in a single layer on a baking sheet and freeze until solid (about 1-2 hours).
4. Once frozen, wrap each quesadilla individually in plastic wrap, then a layer of aluminum foil.
5. Place wrapped quesadillas in a freezer-safe bag, removing as much air as possible.
6. Label with the date and freeze for up to 2 months.

To reheat from frozen:

1. Remove plastic wrap but keep foil on.
2. Place foil-wrapped quesadilla in a 375°F oven for 15-20 minutes.
3. For a crisper exterior, unwrap completely for the last 5 minutes of heating.

Alternatively, thaw overnight in the refrigerator and then reheat in a skillet over medium heat for 2-3 minutes per side until crispy and heated through.

Pro tip: If you know you’ll be freezing these in advance, consider slightly undercooking the quesadillas initially (cook until just golden rather than deep golden brown). This prevents overcooking during the reheating process.

Serving Suggestions

Elevate your philly cheesesteak quesadilla experience with these complementary sides and presentation ideas that will transform this simple dish into a complete meal worthy of any occasion.

For an authentic Philadelphia experience, serve your quesadillas with a side of:

• Classic french fries or potato chips
• Simple green salad with Italian dressing
• Pickled hot cherry peppers
• Creamy coleslaw for a refreshing contrast

Presentation makes all the difference! Slice each quesadilla into three triangular pieces and arrange them on a platter with small bowls of dipping options like:

• Ketchup (a Philly favorite with cheesesteaks)
• Ranch dressing
• Marinara sauce
• Spicy mayo (mix mayo with sriracha or hot sauce)

For beverage pairings, consider these options:

• Cold beer, particularly lagers or pale ales
• Iced sweet tea
• Classic soda or cola
• For wine lovers, a medium-bodied red like Merlot or Zinfandel

Serve your quesadillas hot off the skillet when the cheese is still melty and the exterior is crispy. Garnish with chopped fresh parsley for a pop of color and fresh flavor contrast. For an extra special touch, provide a variety of hot sauces so guests can customize their heat level.

FAQ

Can I use a different type of meat for philly cheesesteak quesadillas?

Yes, while ribeye is traditional for authentic philly cheesesteak quesadillas, you can substitute with sirloin, flank steak, or even pre-sliced beef from the grocery store. For a budget-friendly option, ground beef works well too – just cook it with the same seasonings. Chicken breast can be used for a lighter alternative, though the flavor profile will change slightly.

What’s the best cheese to use for authentic philly cheesesteak quesadillas?

Traditional Philadelphia cheesesteaks use either provolone, American cheese, or Cheez Whiz. For the most authentic experience in quesadilla form, use a combination of provolone and American cheese as they melt beautifully. If you prefer other options, Monterey Jack or mozzarella work well for their excellent meltability, though the flavor will be slightly different from the classic version.

How can I make philly cheesesteak quesadillas spicy?

To add heat to your philly cheesesteak quesadilla, incorporate one or more of these options: add 1-2 thinly sliced jalapeños to your vegetable mix, include a dash of cayenne pepper when seasoning your meat, mix in diced hot cherry peppers (a Philly favorite), or serve with hot sauce on the side. You can also add pepper jack cheese in place of some of the provolone for a spicy kick throughout.

Can I make vegetarian philly cheesesteak quesadillas?

Absolutely! For a delicious vegetarian version, substitute the steak with 8 ounces of sliced portobello mushrooms and 1 cup of chopped seitan or plant-based beef strips. Cook them with the same seasonings (adding an extra dash of Worcestershire sauce for umami depth). The key is to sauté the mushrooms until they release and then reabsorb their moisture for maximum flavor, creating that meaty texture that makes philly cheesesteak quesadillas so satisfying.

What’s the secret to keeping my quesadillas from getting soggy?

To prevent soggy philly cheesesteak quesadillas, first ensure your filling isn’t too wet – drain excess moisture from vegetables and meat after cooking. Second, create a cheese barrier by sprinkling some cheese directly on the tortilla before adding fillings, which helps prevent moisture from soaking in. Finally, cook quesadillas at medium-high heat to quickly crisp the exterior, and allow them to rest for 1-2 minutes before cutting to let the filling set.