If you love the melt-in-your-mouth goodness of a classic Philly cheesesteak but want to shake things up a bit, then you are going to absolutely adore this Philly Cheesesteak Quesadillas Recipe. It combines the hearty, savory flavors of thinly sliced beef, sautéed peppers, and onions with the melty magic of provolone and Mexican cheese blends, all hugged by perfectly toasted tortillas. It’s a fun, irresistible twist on two favorites that’s perfect for lunch, dinner, or impressing friends at your next gathering. Trust me, once you try this, it will quickly become one of your go-to recipes whenever you crave something comforting yet exciting.
Ingredients You’ll Need
Keeping this recipe simple with essential ingredients is what makes it so approachable and balanced. Each item plays a unique role in delivering the authentic Philly cheesesteak flavor while maintaining the crispiness and gooey cheese pull that make quesadillas such a joy.
- 1 pound beef, thinly sliced: Ribeye or sirloin works best for juicy, tender strips full of flavor.
- 1 onion, finely chopped: Adds sweetness and depth to the filling when cooked down just right.
- 1 red bell pepper, diced: Offers a fresh pop of color and a mild, sweet crunch.
- 1 green bell pepper, diced: Brings just a little tang and extra texture contrast.
- 1 cup mushrooms, sliced: Earthy and juicy, mushrooms enhance the savory umami profile.
- 2 cloves garlic, minced: A punch of aromatic flavor that rounds out the sautéed veggies.
- 2 tablespoons olive oil: Helps brown the beef and soften the vegetables beautifully.
- 6 slices provolone cheese: Classic Philly cheesesteak cheese that melts perfectly over the filling.
- ½ cup Mexican cheese blend: Adds creamy richness and stretches wonderfully when melted.
- ¼ teaspoon black pepper: For subtle warmth that enhances all the other flavors.
- Kosher salt, to taste: Essential for bringing all components into harmony.
- Sriracha mayo or plain mayonnaise (optional): A creamy, spicy spread option that takes these quesadillas to the next level.
- 4 medium flour or corn tortillas: Flexible and sturdy enough to hold all that delicious filling without falling apart.
How to Make Philly Cheesesteak Quesadillas Recipe
Step 1: Cook the Beef
Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced beef, season it generously with kosher salt and black pepper, and cook until it’s nicely browned and tender. This is where you get that rich, savory base that defines the Philly cheesesteak flavor. Once done, remove the beef from the skillet and set it aside so it stays juicy.
Step 2: Sauté the Vegetables
In the same skillet, add the remaining olive oil and toss in the finely chopped onion, diced red and green bell peppers, sliced mushrooms, and minced garlic. Cook everything until the vegetables are tender and slightly caramelized, stirring often to avoid burning. This step adds sweetness and complexity, marrying beautifully with the beef.
Step 3: Combine the Filling
Return the cooked beef to the skillet with the vegetables and mix everything thoroughly. Season with additional salt and black pepper if needed. This combined mixture is the heart of your quesadillas, packing all the flavors in every bite.
Step 4: Assemble the Quesadillas
Lay each tortilla flat and evenly distribute the beef and vegetable mixture over half of it. Place one slice of provolone cheese on top, then sprinkle with the Mexican cheese blend. Folding the tortilla into a half-moon shape creates a neat package ready to be cooked to melty perfection.
Step 5: Cook the Quesadillas
Heat a clean skillet over medium heat and cook each quesadilla for about 3-4 minutes on each side, or until the tortillas are golden brown and crispy. Flip carefully to avoid spilling filling. The key here is to let the cheese melt fully while crisping the tortilla just right, resulting in a deliciously satisfying texture contrast.
Step 6: Serve
Once cooked, transfer the quesadillas to a cutting board, let them rest for a minute, then slice into wedges. They’re best served hot for that irresistible cheese pull and fresh flavor burst.
How to Serve Philly Cheesesteak Quesadillas Recipe
Garnishes
A simple garnish can take your Philly Cheesesteak Quesadillas Recipe from great to memorable. Try a drizzle of sriracha mayo or a dollop of creamy plain mayo for a touch of richness and a little heat boost. Fresh chopped parsley or green onions can add a bright herbaceous note that contrasts nicely with the hearty filling.
Side Dishes
These quesadillas are quite filling on their own, but pairing them with a crisp green salad or a tangy coleslaw is a fantastic idea. The fresh and crunchy sides balance out the warm, cheesy quesadillas perfectly. You could also serve with classic chips and salsa or even a bowl of tomato soup for dipping.
Creative Ways to Present
For a crowd-pleasing presentation, arrange quesadilla wedges on a large platter lined with parchment paper. Add small bowls of different dipping sauces like guacamole, ranch, or a smoky chipotle crema around for guests to customize each bite. You can even make mini versions by cutting tortillas into smaller circles before assembling, turning this Philly Cheesesteak Quesadillas Recipe into perfect finger food.
Make Ahead and Storage
Storing Leftovers
Leftover Philly Cheesesteak Quesadillas can be stored in an airtight container in the refrigerator for up to 3 days. To keep the tortillas from becoming soggy, separate layers with parchment paper. They taste just as good reheated, making for an easy next-day meal.
Freezing
If you want to prep ahead or freeze some for later, assemble the quesadillas but do not cook them. Wrap each tightly in plastic wrap and freeze in a single layer on a baking sheet before transferring to a freezer-safe bag. They will stay fresh up to 1 month and can be cooked directly from frozen.
Reheating
To reheat, warm quesadillas in a skillet over medium heat for a few minutes on each side to restore crispness and melt the cheese. Avoid microwaving alone to prevent soggy tortillas. For frozen quesadillas, cook a bit longer and at a lower heat until heated through and golden brown.
FAQs
Can I use other types of cheese in this Philly Cheesesteak Quesadillas Recipe?
Absolutely! While provolone and a Mexican cheese blend are classic picks for melty texture and authentic flavor, you can experiment with mozzarella, cheddar, or even pepper jack for a little extra kick. Just choose cheeses that melt well to keep the quesadilla gooey and delicious.
What’s the best cut of beef for this recipe?
Ribeye and sirloin are top choices because they slice thinly and cook quickly while staying tender. If you can’t find those, any well-marbled steak cut will work, just be sure to slice it as thin as possible to mimic that authentic Philly cheesesteak texture.
Can I make this recipe vegetarian?
Yes! Simply omit the beef and add more mushrooms, or swap in sautéed tempeh or a plant-based meat alternative. Load up on the peppers, onions, and mushrooms for that same satisfying savory flavor.
Are flour or corn tortillas better for Philly Cheesesteak Quesadillas Recipe?
Either works depending on your preference. Flour tortillas are more pliable and tend to crisp up nicely, making them easier to fold. Corn tortillas bring more texture and a slightly nuttier flavor but can be a bit more fragile, so handle them gently.
Can I add spicy elements to this recipe?
Definitely! Mix diced jalapeños into the vegetable sauté for heat or spread sriracha mayo inside the quesadilla before folding. You can also serve with hot sauce on the side to customize the spice level.
Final Thoughts
Trying this Philly Cheesesteak Quesadillas Recipe is like treating yourself to the best of both worlds in one bite. It’s simple to make, full of bold flavors, and fun enough to serve any day of the week. Whether you’re feeding your family or entertaining friends, this recipe is a winner that will have everyone asking for seconds. So go ahead, gather your ingredients, and make your kitchen smell like a tempting Philly diner, all wrapped in a crispy, cheesy quesadilla!
Print
Philly Cheesesteak Quesadillas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
These Philly Cheesesteak Quesadillas combine the savory flavors of thinly sliced beef, sautéed bell peppers, onions, and mushrooms, layered with provolone and Mexican cheese blend inside crispy, golden tortillas. Perfect for a satisfying and cheesy twist on the classic Philly cheesesteak, ready in about 40 minutes and serves four.
Ingredients
Beef and Vegetables
- 1 pound beef, thinly sliced (ribeye or sirloin recommended)
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- ¼ teaspoon black pepper
- Kosher salt, to taste
Cheese and Tortillas
- 6 slices provolone cheese
- ½ cup Mexican cheese blend
- 4 medium flour or corn tortillas
Optional
- Sriracha mayo or plain mayonnaise
Instructions
- Cook the Beef: Heat 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. Sauté until the vegetables are tender and slightly caramelized, approximately 7-10 minutes, stirring occasionally.
- Combine the Filling: Return the cooked beef to the skillet with the sautéed vegetables. Stir well to combine and heat through. Adjust seasoning with additional salt and black pepper if needed.
- Assemble the Quesadillas: Lay out each tortilla on a flat surface. Spread the beef and vegetable mixture evenly over half of each tortilla. Place a slice of provolone cheese on top of the filling, then sprinkle with the Mexican cheese blend. Fold the tortilla in half, creating a half-moon shape.
- Cook the Quesadillas: Heat a clean skillet or griddle over medium heat. Cook each assembled quesadilla until the tortilla is crispy and golden brown, about 3-4 minutes per side, flipping carefully halfway through to melt the cheese evenly.
- Serve: Remove the quesadillas from the skillet, let them rest for a minute, then slice into wedges. Serve hot with optional sriracha mayo or plain mayonnaise on the side for dipping.
Notes
- You can substitute beef with thinly sliced chicken or mushrooms for a vegetarian version.
- Using a mix of flour and corn tortillas is fine depending on your preference.
- Adjust the level of spices or add jalapeños if you prefer some heat.
- Make sure to cook the quesadilla on medium heat to allow the cheese to melt and the tortilla to crisp without burning.
- Leftovers can be reheated in a skillet to maintain crispiness rather than microwaving.
