Philly Cheese Steak Quesadillas Recipe

Introduction

Philly Cheese Steak Quesadillas combine the bold flavors of a classic Philly cheesesteak with the crispy, cheesy goodness of a quesadilla. This easy-to-make dish is perfect for a quick dinner or a satisfying snack that everyone will love.

Ingredients

• 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

1. Step 1: Heat olive oil in a large skillet over medium heat. Sauté the onions, bell peppers, and mushrooms until they are softened, about 5-7 minutes.
2. Step 2: Add the thinly sliced steak to the skillet and cook until browned, stirring occasionally. Season the mixture with Worcestershire sauce, salt, and pepper to taste.
3. Step 3: Remove the skillet from heat. Lay out one flour tortilla and sprinkle half of the shredded cheese over one half of the tortilla.
4. Step 4: Spoon the steak and vegetable mixture evenly over the cheese layer. Add a little more cheese on top if desired, then fold the tortilla over to form a half-moon shape.
5. Step 5: Heat a clean skillet over medium heat. Place the folded quesadilla in the skillet and cook until golden brown and crispy on one side, about 3-4 minutes. Flip and cook the other side until golden and the cheese is melted.
6. Step 6: Repeat the assembly and cooking process with the remaining tortillas and filling.
7. Step 7: Slice each quesadilla into wedges and serve warm. Optionally, spread mayonnaise or cheese sauce inside for extra richness.

Tips & Variations

• For a spicier kick, add sliced jalapeños or a dash of hot sauce to the filling.
• Substitute provolone with sharp cheddar or pepper jack for different flavor profiles.
• Use leftover steak or roast beef to save time and reduce prep.
• Serve with a side of sour cream or salsa for dipping.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat to keep the exterior crisp, or microwave briefly if in a hurry, though the tortilla may lose some crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, provolone and mozzarella work best for meltiness, but you can use cheddar, pepper jack, or a blend to suit your taste.

What if I don’t have ribeye steak?

You can use thinly sliced deli roast beef or even cooked chicken as a substitute. Just adjust the cooking time accordingly to avoid overcooking.

Philly Cheese Steak Quesadillas Recipe

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4.6 from 147 reviews

This Philly Cheese Steak Quesadillas recipe combines the savory flavors of thinly sliced ribeye steak, sautéed bell peppers, onions, and mushrooms with melted provolone cheese, all folded inside crispy flour tortillas. Perfect as a hearty appetizer or satisfying meal, these quesadillas offer a delicious twist on the classic Philly cheesesteak sandwich, cooked quickly on the stovetop for a golden, crispy finish.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 quesadillas (serves 4) 1x
• Category: Main Dish
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Steak and Veggie Filling

• 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

Quesadilla Assembly

• 1 ½ cups shredded provolone or mozzarella cheese
• 4 large flour tortillas
• Optional: mayonnaise or cheese sauce for spreading

Instructions

1. Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add the sliced onions, green bell peppers, and mushrooms. Sauté until the vegetables are softened and slightly caramelized, about 5-7 minutes.
2. Cook the Steak: Add the thinly sliced ribeye steak or roast beef to the skillet with the vegetables. Cook until the steak is browned and heated through, approximately 3-5 minutes. Stir in Worcestershire sauce and season with salt and pepper to taste. Remove the skillet from heat.
3. Assemble the Quesadillas: Lay a flour tortilla flat on a clean surface. On one half of the tortilla, evenly sprinkle a layer of shredded provolone or mozzarella cheese. Top with a generous portion of the steak and vegetable mixture. Optionally, spread mayonnaise or cheese sauce before adding the filling for extra flavor. Fold the tortilla over to create a half-moon shape.
4. Cook the Quesadillas: Wipe the skillet clean and return it to medium heat. Place the folded quesadilla in the skillet and cook for 3-4 minutes on each side or until the tortilla is golden brown and crispy, and the cheese is melted inside. Repeat this process with the remaining tortillas and filling.
5. Serve: Remove the quesadillas from the skillet and place them on a cutting board. Let them rest for a minute, then slice each into wedges. Serve warm, optionally with dipping sauces of your choice.

Notes

• For a spicier kick, add sliced jalapeños or a dash of hot sauce to the filling mixture.
• Substitute beef with chicken or mushrooms for a different protein option.
• Use whole wheat or corn tortillas for a healthier or gluten-sensitive alternative, but cooking times may vary.
• Make sure the skillet is moderately hot to avoid burning the tortilla before cheese melts.
• Leftover quesadillas can be reheated in a skillet or air fryer for best texture, avoiding microwaving to maintain crispiness.

Keywords: Philly Cheese Steak Quesadillas, steak quesadilla, Philly cheesesteak recipe, easy quesadilla, quick skillet quesadilla