Philly Cheese Steak Quesadillas

Save this recipe on:

Imagine sinking your teeth into a crispy golden quesadilla, only to be greeted with the savory punch of thinly sliced beef, sweet caramelized onions, and gooey melted cheese stretching with every bite. Philly Cheese Steak Quesadillas are the ultimate fusion of two comfort food icons — the bold, meaty essence of a Philly cheesesteak wrapped in the buttery, crispy goodness of a quesadilla. They’re quick, hearty, and outrageously satisfying.

Perfect for weeknight dinners, lazy weekend lunches, or even party appetizers, these quesadillas hit the sweet spot between indulgent and effortless. With just a handful of ingredients and minimal prep, you can whip up a batch that tastes like it came straight from your favorite food truck. They’re customizable too — add peppers, mushrooms, or your favorite cheese blend to make it your own.

---

Ingredients for this Philly Cheese Steak Quesadillas

• 1 lb thinly sliced beef steak (ribeye or sirloin works great)
• 1 small onion, thinly sliced
• 1 small green bell pepper, thinly sliced (optional)
• 1 cup shredded mozzarella or provolone cheese
• 4 large flour tortillas
• 1 tbsp olive oil or butter
• Salt and pepper, to taste
• Fresh parsley or cilantro for garnish (optional)
• Side of salsa or spicy mayo for dipping (optional)

---

Step 1: Prepare the Filling

Start by heating a tablespoon of olive oil or butter in a skillet over medium heat. Toss in the sliced onions (and bell peppers if you’re using them) and sauté until they become soft and slightly caramelized — about 5 to 7 minutes. Add a pinch of salt to bring out their natural sweetness.

Step 2: Cook the Beef

Push the onions to one side of the skillet and add the thinly sliced beef to the other. Season with salt and pepper and sear until the meat is fully cooked and lightly browned, about 3 to 5 minutes. Once done, mix the onions and beef together so all the flavors combine beautifully.

Step 3: Build the Quesadillas

On a clean surface, lay out your flour tortillas. On one half of each tortilla, evenly layer some shredded cheese, followed by a generous scoop of the beef and onion mixture, and top it with a bit more cheese. Fold the tortilla over to form a half-moon shape.

Step 4: Toast to Perfection

Wipe down the skillet and place it back on medium heat. Toast each quesadilla for 2 to 3 minutes per side until golden brown and crispy, and the cheese inside has fully melted. Don’t rush — that golden crust is worth the wait.

Step 5: Slice and Serve

Transfer your quesadillas to a cutting board and slice them into wedges. Garnish with chopped parsley or cilantro for a fresh pop of flavor. Serve hot with your favorite dipping sauce — salsa, sour cream, or a spicy mayo are all great options.

---

Storage Instructions

If you have leftovers (though that’s rare with these!), Philly Cheese Steak Quesadillas store well for quick reheats later. Let them cool completely before wrapping them tightly in foil or placing them in an airtight container. You can refrigerate them for up to 3 days.

For longer storage, freeze individual quesadilla halves wrapped in parchment paper and sealed in freezer bags — they’ll stay good for up to 2 months. To reheat, pop them in a skillet over medium heat until crispy and warmed through, or use a toaster oven for best texture. Avoid the microwave if you want to preserve that irresistible crunch.

---

Estimated Nutrition (per serving – 1 quesadilla)

• Calories: 420
• Protein: 27g
• Fat: 22g
• Carbohydrates: 28g
• Fiber: 2g
• Sugar: 3g
• Sodium: 680mg

Note: Nutritional values can vary depending on the type of cheese, beef, and tortilla used.

---

Frequently Asked Questions

1. Can I use a different type of cheese?

Absolutely! Provolone, mozzarella, Monterey Jack, or even cheddar all melt beautifully and bring unique flavors.

2. Can these be made ahead of time?

Yes! You can assemble the quesadillas ahead, refrigerate them, and toast them when you’re ready to serve. Just don’t pre-toast them if you want that fresh, crispy texture.

3. What’s the best cut of beef to use?

Ribeye gives that rich, classic Philly steak taste, but sirloin, flank steak, or even shaved beef from the deli counter work well.

4. Can I make this vegetarian?

Totally! Swap the beef for sautéed mushrooms, onions, and peppers, and load up on cheese for a hearty vegetarian option.

5. What sauces go best with this?

Spicy mayo, chipotle sauce, salsa, ranch, or even a garlic aioli make great dips for added flavor.

6. Can I bake them instead of pan-frying?

Yes! Lay the assembled quesadillas on a baking sheet and bake at 400°F (200°C) for about 10 minutes, flipping halfway through for an even crisp.

7. Is this recipe kid-friendly?

Very much so. You can skip the peppers or spicy dips and keep the seasoning mild for picky eaters.

8. How do I prevent the quesadilla from falling apart?

Make sure to use enough cheese — it acts as the glue! Also, don’t overfill the tortilla, and press it gently while toasting to help everything stick together.

---

Print

Save this recipe on: