If you love the flavor of a classic Philly cheesesteak but want something quick and fun to make, this Philly Cheesesteak Quesadilla is the perfect recipe. Juicy beef, caramelized onions, sautéed peppers, and gooey melted cheese come together in a crispy tortilla — a delicious mashup of two comfort food favorites. I tried this with provolone once and then swapped it for mozzarella; both worked beautifully, giving that irresistible stretch of melted cheese in every bite. It’s a satisfying meal that’s perfect for lunch, dinner, or even game day snacking.
Why You’ll Love This Recipe
This Philly Cheesesteak Quesadilla combines the hearty, meaty flavor of the iconic sandwich with the convenience and crunch of a quesadilla. It’s quick to prepare, easy to customize, and delivers layers of savory, cheesy perfection. Each bite gives you tender steak, golden onions, and peppers all wrapped in a crispy tortilla — the best of both worlds. Plus, it’s a fantastic way to repurpose leftover steak or roast beef into something exciting and new.
Print
Philly Cheesesteak Quesadilla – The Ultimate Cheesy Fusion
- Total Time: 25 mins
- Yield: 2 large quesadillas (4 servings)
- Diet: Halal
Description
This Philly Cheesesteak Quesadilla combines the bold, savory flavors of a classic Philly cheesesteak with the crispy, cheesy goodness of a quesadilla. Tender steak, sautéed onions and peppers, and melted provolone or mozzarella are tucked between golden tortillas for an easy and delicious meal.
Ingredients
- 1 tbsp olive oil
- 1/2 lb (225g) thinly sliced ribeye steak or sirloin
- 1/2 onion, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- Salt and black pepper, to taste
- 4 large flour tortillas
- 1 1/2 cups shredded provolone, mozzarella, or Monterey Jack cheese
- 1 tbsp butter, for cooking
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced onions and peppers. Cook for 5–7 minutes until softened and lightly caramelized. Remove from the skillet and set aside.
- Add steak to the same skillet and season with garlic powder, Worcestershire sauce, salt, and pepper. Cook for 3–5 minutes, stirring until browned and tender.
- Return the cooked onions and peppers to the skillet and toss everything together. Remove from heat.
- Place one tortilla in a large skillet or griddle over medium heat. Sprinkle with some cheese, then add a portion of the steak and pepper mixture. Top with more cheese and another tortilla.
- Cook for 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden and the cheese is melted.
- Repeat with remaining ingredients to make additional quesadillas.
- Cut into wedges and serve warm with your favorite dipping sauce (cheese sauce, ranch, or chipotle mayo).
Notes
- For extra flavor, spread a thin layer of mayo or cheese whiz inside the quesadilla before cooking.
- Use shaved deli roast beef for a quick version.
- Can be made ahead and reheated in an air fryer or skillet for crispiness.
- Serve with fries or a simple salad for a full meal.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Flour tortillas: Soft and flexible, they crisp up beautifully when toasted in the pan.
Beef steak: Thinly sliced ribeye is traditional for Philly cheesesteaks, but sirloin or flank steak also work well.
Onion: Caramelized onions add a sweet, rich flavor that balances the savory beef.
Bell peppers: Use green or a mix of colors for a vibrant, flavorful filling.
Provolone or mozzarella cheese: Melts smoothly and gives that signature creamy texture.
Olive oil or butter: For sautéing the vegetables and crisping up the tortillas.
Garlic powder and salt: Simple seasonings that enhance all the natural flavors.
Optional extras: Mushrooms, jalapeños, or a drizzle of cheese sauce for added indulgence.
Directions
Heat a skillet over medium-high heat and add a bit of olive oil. Sauté the onions and bell peppers until soft and lightly caramelized, about 6–8 minutes. Remove from the skillet and set aside.
In the same pan, add a little more oil and cook the thinly sliced steak for 3–4 minutes until browned. Season with salt, pepper, and garlic powder. Stir the cooked vegetables back into the pan and toss everything together.
Lay a tortilla flat and sprinkle one half with shredded cheese. Spoon the steak and veggie mixture on top, then add another layer of cheese. Fold the tortilla over to seal.
Wipe the skillet clean and melt a little butter or oil over medium heat. Place the quesadilla in the pan and cook for 2–3 minutes per side until golden brown and crisp. Repeat with remaining tortillas and filling. Slice into wedges and serve warm.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: About 30 minutes
Storage/reheating
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat until crisp and warm — about 3–4 minutes per side. Avoid microwaving for too long as it may make the tortilla soggy. You can also freeze cooked quesadillas by wrapping them individually and reheating in the oven at 180°C (350°F) for 10 minutes.
Variations and Customizations
Cheese Sauce Quesadilla: Spread a layer of warm cheese sauce inside before folding for an extra creamy bite.
Spicy Philly Quesadilla: Add jalapeños or hot sauce for a fiery twist.
Mushroom Lover’s Version: Sauté mushrooms along with the onions for a deeper, umami-rich flavor.
Chicken Philly Quesadilla: Substitute beef with thinly sliced chicken breast for a lighter option.
Vegetarian Philly Quesadilla: Use sautéed mushrooms, onions, and bell peppers as the filling with lots of cheese.
Breakfast Philly Quesadilla: Add scrambled eggs and a sprinkle of cheddar for a hearty morning meal.
BBQ Philly Quesadilla: Mix the steak filling with a touch of barbecue sauce for smoky sweetness.
Double Cheese Quesadilla: Combine provolone and cheddar for a richer, sharper flavor.
Low-Carb Version: Use low-carb tortillas or serve the filling on lettuce wraps.
Garlic Butter Finish: Brush the quesadilla with melted garlic butter after cooking for an indulgent, restaurant-style finish.
FAQs
What kind of cheese works best?
Provolone is classic, but mozzarella, cheddar, or Monterey Jack also melt beautifully.
Can I use leftover steak?
Yes, leftover steak or roast beef works perfectly for this recipe.
Do I have to use peppers?
No, you can skip them if you prefer a more traditional cheesesteak flavor.
How do I make them extra crispy?
Cook over medium heat and press down slightly with a spatula while toasting.
Can I make this ahead of time?
Yes, assemble the quesadillas and refrigerate; cook just before serving.
What sauces go well with this?
Cheese sauce, ranch, or chipotle mayo are all great dipping options.
Can I use chicken instead of beef?
Absolutely, thinly sliced chicken breast is an excellent substitute.
How do I slice the steak thin enough?
Freeze the steak for 20 minutes before slicing — it makes it easier to cut thin.
Can I bake these instead of pan-frying?
Yes, bake at 200°C (400°F) for 10–12 minutes until crisp and golden.
Are these freezer-friendly?
Yes, freeze cooked quesadillas individually and reheat in the oven when ready to eat.
Conclusion
This Philly Cheesesteak Quesadilla takes everything you love about a classic cheesesteak and wraps it in a crispy, cheesy tortilla. It’s hearty, flavorful, and quick to prepare — ideal for busy weeknights, game days, or casual family dinners. The combination of tender steak, melted cheese, and golden tortillas is pure comfort food bliss. Once you try it, you’ll want to make it again and again — it’s that good.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!