Delicious Philly Cheesesteak Quesadillas Recipe

You can turn just about anything into a quesadilla, and today I am taking the classic flavors of a Philly cheesesteak and transforming them into these delicious Philly Cheesesteak Quesadillas. They are cheesy, hearty, and packed with all the savory flavors you expect from the sandwich, but tucked inside crispy flour tortillas instead of a roll.

These quesadillas are filled with tender pieces of steak, bell peppers, onions, mushrooms, and plenty of melty provolone cheese. Provolone gives them that classic cheesesteak flavor, but mozzarella is also a great option if that is what you have on hand. Everything gets layered between two flour tortillas and cooked until the outside is golden and crisp and the cheese is perfectly melted.

This recipe is also a great way to use leftover steak. Just slice the cooked beef into thin strips and skip the step where the steak is cooked from raw. It makes these quesadillas even faster to put together and is an easy way to turn leftovers into a completely different meal.

One of my favorite ways to serve these Philly Cheesesteak Quesadillas is with guacamole on the side. It is definitely not traditional for a Philly cheesesteak, but the cool, creamy guacamole pairs surprisingly well with the warm steak, vegetables, and melted cheese.

Whether you make them with freshly cooked steak or leftovers, these quesadillas are an easy and flavorful option for lunch, dinner, or even game day. If you love Philly cheesesteaks and quesadillas, this recipe gives you the best of both in one crispy, cheesy meal.

Ingredients for Delicious Philly Cheesesteak Quesadillas Recipe

• SIRLOIN STEAK -Sirloin steak is a great choice for these quesadillas because it is flavorful, fairly tender, and easy to slice into thin strips. Cutting it against the grain helps keep each bite tender.
• OLIVE OIL – Olive oil helps the steak and vegetables cook evenly and prevents them from sticking to the skillet. It also adds a little extra richness.
• SALT – Salt enhances the flavor of the steak and vegetables. Season lightly at first since the provolone cheese also adds some saltiness.
• PEPPER – Black pepper adds a mild bite and helps bring out the savory flavor of the beef.
• ONION (I USED RED) – Onion adds sweetness and savory flavor as it cooks. Red onion works well, but yellow or white onion can also be used.
• RED PEPPER – Red bell pepper adds sweetness, color, and a slightly crisp texture to the filling.
• ORANGE PEPPER – Orange bell pepper adds another layer of sweetness and color. Using more than one color of pepper also makes the quesadillas look more appealing.
• MUSHROOMS – Mushrooms add an earthy, savory flavor that pairs especially well with steak and melted cheese. Slice them evenly so they cook at the same rate.
• GARLIC – Garlic adds extra savory flavor to the steak and vegetable mixture. Fresh minced garlic gives the filling the best flavor.
• BUTTER – Butter helps the tortillas become golden and crisp while adding rich flavor to the outside of the quesadillas.
• BURRITO SIZED FLOUR TORTILLAS – Large flour tortillas give you plenty of room for the steak, vegetables, and cheese. They also crisp up nicely while staying sturdy enough to hold the filling.
• PROVOLONE CHEESE – Provolone melts smoothly and gives the quesadillas that classic Philly cheesesteak flavor. Mozzarella can also be used if you prefer a milder cheese.

Instructions for Philly Cheesesteak Quesadillas

Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat. Add the sliced steak, season with salt and black pepper, and cook until the beef is browned and cooked through. Transfer the steak to a plate, cover loosely with foil, and set aside.

Add the remaining 1 teaspoon olive oil to the same skillet. Add the onion, red pepper, orange pepper, and mushrooms. Cook, stirring occasionally, until the vegetables are tender.

Return the cooked steak to the skillet and stir in the garlic. Cook for another 1–2 minutes, or until everything is heated through and the garlic is fragrant. Remove from the heat.

Brush one side of each flour tortilla with melted butter.

Heat a second large skillet over medium heat. Place one tortilla in the skillet, buttered side down. Layer 3 slices of provolone cheese over the tortilla, then spoon half of the steak and vegetable mixture evenly over the cheese.

Top with a second tortilla, buttered side up. Cook until the bottom tortilla is golden brown and crisp. Carefully flip the quesadilla and cook the second side until golden and the cheese is melted.

Transfer the quesadilla to a cutting board and let it rest for a minute before slicing into 4 wedges. Repeat with the remaining tortillas, cheese, and steak mixture. Makes 4 servings.

Frequently Asked Questions

Can I use a different kind of cheese in these quesadillas?
Yes, feel free to try other cheeses like cheddar, mozzarella, or Swiss for a different flavor.

Can I make this recipe ahead of time and reheat later?
For the best results, you can cook the meat and veggies ahead of time. Then warm the filling, assemble the quesadillas, and cook.

Can I use pre-sliced steak or leftovers instead of cooking fresh steak?
Yes, just be sure to warm the meat through during assembly.

Tips and Tricks

• Slice the steak thinly against the grain. Thin slices cook quickly and stay more tender. Cutting against the grain helps prevent the steak from becoming chewy.
• Don’t overcrowd the skillet. Cook the steak and vegetables in batches if needed. Too much food in the pan at once can cause everything to steam instead of brown.
• Cook the vegetables until just tender. You want the peppers, onions, and mushrooms softened but not mushy. A little texture makes the quesadillas much better.
• Use enough cheese to hold everything together. Layer the provolone so it melts around the steak and vegetables. The cheese helps keep the filling in place when you slice and serve the quesadillas.
• Cook the quesadillas over medium heat. Medium heat gives the tortillas time to turn golden and crisp while the cheese melts inside. If the heat is too high, the tortillas can burn before the filling is hot.

FOR MORE RECIPES LIKE THIS, TRY:

• Sheet Pan Philly Chicken Cheesesteak Sandwiches
• Philly Cheesesteaks with Peppers and Onions
• Instant Pot Cheesesteak Sandwiches
• Philly Cheesesteak Sloppy Joes

This recipe is adapted from Natasha’s Kitchen.