Philly Cheesesteak Quesadilla Recipe

This Philly Cheesesteak Quesadilla is my favorite way to combine two comfort food classics into one cheesy, crispy, and flavor-packed meal. It’s got all the savory goodness of a traditional Philly cheesesteak—tender beef, melty cheese, and sautéed peppers and onions—tucked inside a golden toasted tortilla.

Why You’ll Love This Recipe

I love how fast and easy this quesadilla is to make. It gives me all the meaty, cheesy satisfaction of a sandwich but without needing a hoagie roll. The crispy tortilla adds an irresistible crunch, and the filling is rich and savory with just the right amount of melted cheese. It’s perfect for lunch, dinner, or even a hearty snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Thinly sliced ribeye or flank steak

• Olive oil or butter

• Green bell pepper, thinly sliced

• Onion, thinly sliced

• Salt and pepper

• Garlic powder (optional)

• Provolone cheese slices (or shredded mozzarella or white American cheese)

• Large flour tortillas

Directions

1. I start by heating a skillet over medium-high heat and adding olive oil.

2. I sauté the sliced onions and peppers until they’re soft and slightly caramelized, then set them aside.

3. In the same pan, I cook the thinly sliced steak with salt, pepper, and a pinch of garlic powder until browned and cooked through.

4. I reduce the heat and return the peppers and onions to the skillet, mixing them with the steak.

5. I heat another clean skillet (or wipe the same one) over medium heat and place a tortilla down.

6. On one half of the tortilla, I layer cheese, then spoon the steak mixture on top, and add another layer of cheese. I fold it over to form a half-moon shape.

7. I cook each side for 2–3 minutes until the tortilla is golden brown and the cheese is melted.

8. I remove it from the pan, let it sit for a minute, then slice into wedges.

Servings and timing

This recipe makes 2 large quesadillas, which serves about 2–3 people. It takes just 10 minutes to prep and 15 minutes to cook, so I can have it ready in under 30 minutes.

Variations

I sometimes add mushrooms or jalapeños for extra flavor. When I want something creamy, I spread a little cream cheese or cheese sauce inside before grilling. I’ve also made it with shredded chicken or even leftover roast beef as a shortcut.

storage/reheating

I store leftover quesadilla slices in an airtight container in the fridge for up to 3 days. To reheat, I place them in a skillet over medium heat for a few minutes per side to keep them crispy, or microwave them for 30–45 seconds for convenience (though they’ll be softer that way).

FAQs

What’s the best cut of beef for this recipe?

I like using thinly sliced ribeye for the most authentic flavor and tenderness, but flank or skirt steak works great too—especially if I slice it thinly against the grain.

Can I make this ahead of time?

Yes, I cook the steak and veggie filling in advance and refrigerate it. When I’m ready, I just assemble and toast the quesadillas fresh.

What cheese melts best in this?

Provolone is my favorite for classic flavor, but mozzarella, Monterey Jack, or white American cheese also melt beautifully and taste great.

Can I use pre-cooked beef?

Absolutely. Leftover steak, roast beef, or even ground beef can work. I just make sure it’s sliced thin and warmed through in the pan with the peppers and onions.

How do I keep the quesadilla crispy?

I use a dry skillet (or just a tiny bit of oil), cook over medium heat, and avoid overstuffing the filling. Letting it rest for a minute before cutting helps keep it crisp.

Conclusion

This Philly Cheesesteak Quesadilla is my go-to when I’m craving something cheesy, savory, and quick. It takes the bold, beefy flavors of a classic cheesesteak and wraps them in a crispy tortilla that I can enjoy any time. Whether I’m cooking for myself or sharing with friends, it never disappoints.