Philly Cheese Steak Quesadillas Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
