Are you craving a quick and delicious meal that packs a flavorful punch? Look no further than the Philly Cheesesteak Quesadilla! This easy-to-make dish combines the beloved elements of a classic Philly cheesesteak with the convenience of a quesadilla, creating a comforting meal that’s sure to satisfy your taste buds.

Why Make This Recipe

The beauty of the Philly Cheesesteak Quesadilla lies in its combination of textures and flavors. You get the juicy, tender beef mixed with sautéed vegetables and melty cheese, all encased in a golden, crispy tortilla. Plus, it’s super easy to whip up, making it perfect for busy weeknights or a fun weekend treat. Not to mention, it’s a crowd-pleaser that can be customized to suit your preferences!

How to Make Philly Cheesesteak Quesadilla

Ingredients

2 flour tortillas (medium/burrito-sized)
1/2 lb beef (ribeye or top round, thinly sliced or diced)
1/2 medium onion (chopped)
1/2 red pepper (diced)
1/2 green pepper (diced)
6 oz mushrooms (diced)
3 slices provolone cheese (avoid aged cheese, sliced in half)
1 Tbsp light olive oil (divided)
1 garlic clove (minced)
1/4 tsp sea salt (or to taste)
1/8 tsp ground black pepper (or to taste)
2 tsp mayonnaise (optional)

Directions

In a large skillet, heat 2 tsp of oil over medium heat. Once hot, add the chopped beef, seasoning it with salt and pepper. Cook until fully browned, then remove from the skillet and cover to keep warm.
While the beef is resting, finely chop the onion and dice the mushrooms and peppers. In the same skillet, sauté the vegetables until tender, adding another teaspoon of oil if necessary.
Add the cooked beef back into the skillet along with the minced garlic. Stir and cook until the beef is fully reheated.
If you’re using mayonnaise, spread it on one side of the tortillas. Divide the beef and vegetable filling between the tortillas, placing it on one side. Top with slices of provolone cheese, then fold the tortilla over to close it.
Heat the skillet over medium heat again. For an extra crispy tortilla, add a little more oil to the pan. Place the folded tortilla in the hot pan and sauté until the cheese is melted and the outside is golden brown, flipping once. Slice and serve hot.

How to Serve Philly Cheesesteak Quesadilla

To serve, cut the quesadilla into wedges and pair it with a side of your favorite dipping sauce. Whether it’s ranch, salsa, or guacamole, these quesadillas are perfect for dipping!

How to Store Philly Cheesesteak Quesadilla

Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet or microwave until heated through. You can also freeze the assembled quesadillas (before cooking) and cook them straight from frozen when you’re ready for a quick meal.

Tips to Make Philly Cheesesteak Quesadilla

For added flavor, try marinating the beef in your favorite seasoning before cooking.
Feel free to swap out the cheeses; mozzarella or cheddar work well too!
Don’t skimp on the veggies—adding more peppers or other vegetables can enhance the flavor and nutrition of the dish.

Variation

Experiment with different meats, such as chicken or even mushrooms for a vegetarian option. Add in other toppings like jalapeños or even avocado for an extra kick of flavor!

FAQs

Can I make these quesadillas ahead of time?
Yes! You can prepare the filling in advance and store it in the refrigerator until you’re ready to make the quesadillas.
What type of beef is best for this recipe?
Ribeye or top round is ideal due to its tenderness when cooked, but you can use any beef you prefer.
Can I use corn or whole wheat tortillas instead of flour?
Absolutely! Feel free to substitute with corn or whole wheat tortillas for a different texture or dietary preference.

Philly Cheesesteak Quesadilla

A quick and delicious meal that combines the classic flavors of a Philly cheesesteak with the convenience of a quesadilla, delivering a comforting and satisfying dish.

Prep Time 10

Cook Time 15

Total Time 25

Serving Size 2 servings

Ingredients

Main Ingredients

2 pieces flour tortillas (medium/burrito-sized)
0.5 lb beef (ribeye or top round, thinly sliced or diced)
0.5 medium onion (chopped)
0.5 pieces red pepper (diced)
0.5 pieces green pepper (diced)
6 oz mushrooms (diced)
3 slices provolone cheese (sliced in half) Avoid aged cheese
1 Tbsp light olive oil (divided)
1 clove garlic (minced)
0.25 tsp sea salt (or to taste)
0.125 tsp ground black pepper (or to taste)
2 tsp mayonnaise (optional)

Instructions

Cooking

In a large skillet, heat 2 tsp of oil over medium heat. Once hot, add the chopped beef, seasoning it with salt and pepper. Cook until fully browned, then remove from the skillet and cover to keep warm.
While the beef is resting, finely chop the onion and dice the mushrooms and peppers. In the same skillet, sauté the vegetables until tender, adding another teaspoon of oil if necessary.
Add the cooked beef back into the skillet along with the minced garlic. Stir and cook until the beef is fully reheated.
If you’re using mayonnaise, spread it on one side of the tortillas. Divide the beef and vegetable filling between the tortillas, placing it on one side. Top with slices of provolone cheese, then fold the tortilla over to close it.
Heat the skillet over medium heat again. For an extra crispy tortilla, add a little more oil to the pan. Place the folded tortilla in the hot pan and sauté until the cheese is melted and the outside is golden brown, flipping once.
Slice and serve hot.

Notes

Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave. You can also freeze assembled quesadillas (before cooking) and cook them from frozen.