If you love the irresistible flavors of a classic Philly cheesesteak but want a fun twist that’s perfect for sharing, you’re going to adore this Philly Cheesesteak Quesadillas Recipe. It combines tender, savory beef with sautéed bell peppers, onions, mushrooms, and gooey melted cheese all wrapped in crispy tortillas. Each bite bursts with comforting, bold flavors that make it a surefire hit whether you’re whipping up a quick weeknight dinner or impressing friends at a casual get-together. Trust me, once you try this fusion of Philly cheesesteak and quesadilla magic, it will become one of your favorite go-to recipes.
Ingredients You’ll Need
Gathering simple but fresh ingredients is key to creating the perfect balance of flavors and textures in this Philly Cheesesteak Quesadillas Recipe. Each component plays a vital role in adding depth, richness, and that classic cheesesteak vibe.
- 1 pound beef, thinly sliced (ribeye or sirloin recommended): The star of the show, providing tender, juicy meat with great flavor.
- 1 onion, finely chopped: Offers sweetness and a slight crunch once sautéed.
- 1 red bell pepper, diced: Adds vibrant color and a subtle sweetness.
- 1 green bell pepper, diced: Gives a fresh, slightly bitter contrast to the red bell pepper.
- 1 cup mushrooms, sliced: Brings earthiness and a boost of umami flavor.
- 2 cloves garlic, minced: Essential for that aromatic depth and savory kick.
- 2 tablespoons olive oil: Helps sauté the ingredients to golden perfection while enhancing flavors.
- 6 slices provolone cheese: Offers mild creaminess and melts beautifully.
- ½ cup Mexican cheese blend: Gives a melty, gooey texture with a hint of tang.
- ¼ teaspoon black pepper: Delivers just the right amount of spice.
- Kosher salt, to taste: Balances all the flavors perfectly.
- Sriracha mayo or plain mayonnaise (optional): Adds a creamy, spicy or mild finish as a dip or spread.
- 4 medium flour or corn tortillas: The crispy wrap that holds everything together.
How to Make Philly Cheesesteak Quesadillas Recipe
Step 1: Cook the Beef
Start by heating olive oil in a skillet over medium-high heat. Add the thinly sliced beef, seasoning it with kosher salt and black pepper. Cook until the beef turns browned and tender, which should take about 5 to 7 minutes. Once cooked, remove the beef from the skillet and set it aside to rest while you prepare the vegetables.
Step 2: Sauté the Vegetables
In the same skillet, add a little more olive oil if needed and toss in the chopped onion, red and green bell peppers, mushrooms, and minced garlic. Sauté everything until the vegetables become tender and slightly caramelized, about 8 to 10 minutes. This step enhances the natural sweetness and deepens the flavor of the veggies, creating a perfect balance with the savory beef.
Step 3: Combine the Filling
Return the cooked beef back to the skillet with the sautéed vegetables. Mix everything together well, letting the flavors meld for a couple of minutes. Taste and adjust with additional salt and pepper to suit your preference. The filling should be juicy, flavorful, and ready to stuff into your quesadillas.
Step 4: Assemble the Quesadillas
Lay out each tortilla on a flat surface. On one half of each tortilla, spread a generous amount of the beef and vegetable filling. Next, place a slice of provolone cheese over the filling and sprinkle with the Mexican cheese blend. This combination will create that irresistible stretchy cheese effect we all crave. Fold the tortilla over to create a half-moon shape, pressing slightly so the filling stays in place.
Step 5: Cook the Quesadillas
Heat a clean skillet or griddle over medium heat. Carefully place each folded quesadilla in the pan and cook until the tortilla is crispy and golden brown, roughly 3 to 4 minutes per side. Flip halfway through and be patient—melting the cheese inside while achieving the perfect crunch on the outside is what makes this Philadelphia-style quesadilla exceptional.
Step 6: Serve
Once cooked, transfer the quesadillas to a cutting board and slice each into wedges. Now they’re ready to enjoy with your favorite condiments or dips.
How to Serve Philly Cheesesteak Quesadillas Recipe
Garnishes
To enhance the Philly Cheesesteak Quesadillas Recipe, fresh garnishes like chopped parsley, sliced jalapeños, or a drizzle of sriracha mayo add brightness and a little heat. These simple touches elevate presentation and complement the savory filling perfectly.
Side Dishes
Serve alongside crispy fries, a fresh green salad, or a tangy coleslaw for a well-rounded meal. These sides provide a delightful contrast in texture and taste, balancing the richness of the quesadillas.
Creative Ways to Present
For a party, turn these quesadillas into bite-sized sliders or cut them into small triangles arranged neatly on a platter with colorful dipping sauces. You can even stuff them with extra fillings like jalapeños or pickled veggies for a twist that’ll impress your guests.
Make Ahead and Storage
Storing Leftovers
To keep your Philly Cheesesteak Quesadillas Recipe fresh, store leftovers in an airtight container in the refrigerator for up to 3 days. This preserves the flavors and prevents sogginess.
Freezing
You can freeze assembled, uncooked quesadillas by wrapping each tightly in plastic wrap and placing them in a freezer bag. They’ll keep well for up to 1 month and cook straight from the freezer with a few extra minutes in the pan.
Reheating
Reheat quesadillas in a hot skillet or oven to maintain their crispy texture. Avoid microwaving if possible, as it can make the tortillas chewy. A quick reheat ensures melty cheese and a perfectly crunchy outside.
FAQs
Can I use different types of cheese in this Philly Cheesesteak Quesadillas Recipe?
Absolutely! While provolone and Mexican cheese blends work beautifully, feel free to experiment with mozzarella, cheddar, or even pepper jack for additional flavor and meltiness.
Is it necessary to use ribeye or sirloin beef?
Ribeye and sirloin are preferred for their tenderness and flavor, but you can use other cuts like flank steak or even well-trimmed chuck steak as long as it’s sliced thinly and cooked properly.
Can I prepare the filling ahead of time?
Yes, you can make the beef and vegetable filling a day in advance and refrigerate it. Just assemble and cook the quesadillas fresh for the best texture and flavor.
Are flour or corn tortillas better for this recipe?
Both types work well, but flour tortillas tend to crisp up more evenly and are easier to fold. Corn tortillas offer a more authentic, slightly firmer texture if you prefer that.
How spicy is this recipe if I add sriracha mayo?
The sriracha mayo adds a mild to moderate heat depending on how much you use. It’s a delicious complement that brings a little zing without overpowering the savory beef and cheese filling.
Final Thoughts
This Philly Cheesesteak Quesadillas Recipe strikes the perfect balance between comforting and exciting, making it a standout in any meal rotation. The combination of tender beef, melted cheese, and sautéed veggies wrapped in a crispy tortilla is simply irresistible. I encourage you to try this recipe soon—whether you’re feeding a hungry family or craving a flavorful snack, it’s sure to become a cherished favorite!
Print
Philly Cheesesteak Quesadillas Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Description
These Philly Cheesesteak Quesadillas combine the classic flavors of a Philly cheesesteak with the crispy, cheesy goodness of quesadillas. Thinly sliced beef is cooked with sautéed onions, bell peppers, and mushrooms, then layered with provolone and Mexican cheese blend inside warm tortillas. Quick to make and perfect for a satisfying lunch or dinner.
Ingredients
Meat
- 1 pound beef, thinly sliced (ribeye or sirloin recommended)
Vegetables & Aromatics
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
Dairy
- 6 slices provolone cheese
- ½ cup Mexican cheese blend
Pantry Items
- 2 tablespoons olive oil
- ¼ teaspoon black pepper
- Kosher salt, to taste
- 4 medium flour or corn tortillas
- Sriracha mayo or plain mayonnaise (optional)
Instructions
- Cook the Beef: Heat the olive oil in a skillet over medium-high heat. Add the thinly sliced beef, season with kosher salt and black pepper, and cook until browned and tender, about 5-7 minutes. Remove the beef from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the chopped onion, red and green bell peppers, sliced mushrooms, and minced garlic. Cook over medium heat, stirring occasionally, until the vegetables are tender and slightly caramelized, about 7-8 minutes.
- Combine the Filling: Return the cooked beef to the skillet with the sautéed vegetables. Mix well and adjust seasoning with additional salt and pepper as needed. Cook together for 1-2 minutes to meld flavors.
- Assemble the Quesadillas: Lay each tortilla flat on a clean surface. Spread an even layer of the beef and vegetable mixture over half of each tortilla. Place a slice of provolone cheese on top of the filling, then sprinkle with the Mexican cheese blend. Fold each tortilla into a half-moon shape to encase the filling.
- Cook the Quesadillas: Heat a clean skillet or griddle over medium heat. Cook each quesadilla for 3-4 minutes per side or until the tortillas are crispy and golden brown, and the cheese inside has melted, flipping carefully halfway through.
- Serve: Remove quesadillas from the skillet and let them rest for a minute before slicing. Serve warm with sriracha mayo or plain mayonnaise on the side if desired for dipping.
Notes
- Use ribeye for the richest flavor or sirloin as a leaner alternative.
- To make this recipe gluten-free, use corn tortillas instead of flour tortillas.
- For a spicier kick, add jalapeños with the vegetables or drizzle sriracha inside the quesadillas before folding.
- Make sure to slice the beef very thin for quick, even cooking.
- Leftover quesadillas can be reheated in a skillet or air fryer to maintain crispiness.
