Philly Cheesesteak Quesadillas

These Philly cheesesteak quesadillas take all the best parts of the classic sandwich—thin-sliced beef, sautéed onions and peppers, and melty cheese—and wrap them in a crispy, golden tortilla. I love how they come together fast, hit all the right comfort food notes, and work just as well for dinner as they do for game-day snacks or casual get-togethers.

Why I Love This Recipe

I love this recipe because it combines two of my favorite things: the savory flavor of a Philly cheesesteak and the crispy, melty magic of a quesadilla. It’s fast, filling, and flexible. I can switch up the ingredients based on what I have, and the handheld format makes it super easy to serve to a crowd or just enjoy on a weeknight with minimal cleanup.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Thinly sliced steak (like ribeye, sirloin, or shaved beef)
• Olive oil or butter
• Bell peppers (any color), thinly sliced
• Yellow onion, thinly sliced
• Garlic, minced (optional)
• Salt and pepper
• Worcestershire sauce (optional, for extra flavor)
• Shredded provolone or mozzarella cheese
• Large flour tortillas
• Cooking spray or extra butter for the pan

Directions

1. I heat a little oil or butter in a skillet over medium-high heat and sauté the onions and peppers until soft and slightly caramelized, about 5-7 minutes. I add garlic near the end if I’m using it.

2. I push the veggies to one side of the pan and add the sliced steak to the other side, seasoning with salt, pepper, and a dash of Worcestershire sauce. I cook it just until browned and tender.

3. I mix the steak and veggies together, then remove the mixture from the pan.

4. I wipe out the skillet or use a clean one, then lay down a tortilla over medium heat. I sprinkle cheese on one half, add a layer of the steak and pepper mix, then top with more cheese and fold it over.

5. I cook the quesadilla for 2-3 minutes per side until golden brown and crispy, then slice and serve hot.

Servings and timing

This recipe makes about 4 quesadillas, depending on how full I stuff them. It takes around 10 minutes to prep and another 15 to cook, so I can have everything ready in about 25 minutes.

Variations

• I sometimes swap provolone for American, cheddar, or pepper jack for a twist on the flavor.

• To make it spicy, I add jalapeños or a few dashes of hot sauce.

• If I want to keep it lighter, I use lean ground beef or even shredded chicken instead of steak.

• I’ve made it with mushrooms for a vegetarian version that’s still super satisfying.

• For extra indulgence, I butter the outside of the tortillas before toasting them for an even crispier crust.

Storage/Reheating

I store leftover quesadillas in the fridge for up to 3 days. To reheat, I warm them in a skillet over low heat until the cheese melts again and the tortilla gets crisp. The microwave works too, but I lose a bit of that crunch. If I want to freeze them, I wrap them in foil and freeze after cooking—then I reheat straight from frozen in the oven or air fryer.

FAQs

What’s the best cut of beef for these quesadillas?

I like using thin-sliced ribeye or sirloin because they stay tender and flavorful, but shaved steak from the butcher works great too.

Can I make these ahead of time?

Yes, I cook the filling in advance and store it in the fridge. When I’m ready to eat, I just assemble and toast the quesadillas fresh.

Do I need a quesadilla maker?

Nope. A nonstick skillet or griddle works perfectly. I just press it down gently with a spatula to get that crispy finish.

Can I add cheese inside and outside the quesadilla?

Definitely. A little cheese on the outside crisps up beautifully when it hits the pan, giving me a cheesy crust.

What dipping sauce goes well with this?

I love serving them with a side of sour cream, chipotle mayo, or even a creamy horseradish sauce for a punch of flavor.

Conclusion

Philly cheesesteak quesadillas are one of those recipes I turn to when I want something bold, cheesy, and satisfying without a lot of work. With just a few simple ingredients, I get big flavor and melty goodness in every bite. It’s a mashup I always crave—and one I know I’ll keep making again and again.

Philly Cheesesteak Quesadillas

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• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course, Appetizer
• Method: Skillet
• Cuisine: American
• Diet: Gluten Free

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Description

These Philly Cheesesteak Quesadillas are a bold, cheesy twist on the classic sandwich—loaded with thin-sliced steak, sautéed onions and peppers, and gooey melted cheese inside crispy, golden tortillas. Perfect for quick dinners, game-day snacks, or easy entertaining, these quesadillas bring all the comforting flavors of a Philly cheesesteak in a fun, handheld format.

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Ingredients

• 1 lb thinly sliced steak (ribeye, sirloin, or shaved beef)
• 1 tablespoon olive oil or butter
• 1–2 bell peppers (any color), thinly sliced
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced (optional)
• Salt and pepper, to taste
• 1 tablespoon Worcestershire sauce (optional)
• 1½ cups shredded provolone or mozzarella cheese
• 4 large flour tortillas
• Cooking spray or extra butter, for toasting

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Instructions

1. In a large skillet, heat oil or butter over medium-high heat. Sauté onions and bell peppers for 5–7 minutes until soft and caramelized. Add garlic near the end if using.
2. Push veggies to one side and add steak to the skillet. Season with salt, pepper, and Worcestershire sauce. Cook for 2–3 minutes until just browned.
3. Combine steak and vegetables, then transfer to a plate. Wipe out the skillet or use a clean one.
4. Place a tortilla in the skillet over medium heat. Sprinkle cheese on one half, layer with steak-veggie mix, top with more cheese, and fold tortilla over.
5. Cook for 2–3 minutes per side until golden brown and cheese is melted. Repeat with remaining tortillas.
6. Slice into wedges and serve hot with your favorite dipping sauces.

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Notes

• Use any melty cheese like provolone, mozzarella, American, cheddar, or pepper jack.
• Add jalapeños or hot sauce for a spicy kick.
• Great with ground beef, chicken, or mushrooms for variations.
• Butter the outside of tortillas before toasting for an extra crispy crust.
• Filling can be made ahead and refrigerated for quick assembly.