If you’re looking for a fun twist on two classic favorites, the Philly Cheese Steak Quesadillas Recipe is the perfect answer. This dish takes the rich, savory flavors of a traditional Philly cheesesteak and folds them into crispy, cheesy quesadillas that are absolutely irresistible. Imagine tender slices of ribeye steak mingling with sautéed peppers and onions, all melted together with a blend of mozzarella and provolone cheeses inside a golden, toasted tortilla. It’s simple comfort food elevated to a whole new level that’s perfect for lunches, dinners, or anytime cravings hit. Get ready to dive into a melty, meaty flavor fest that’s as satisfying as it is easy to make.
Ingredients You’ll Need
Before we get started, let’s talk about the stars of this recipe. Each ingredient is thoughtfully chosen to build that iconic Philly cheesesteak taste while adding layers of texture and color that make every bite a delight. The combination of cheese varieties ensures rich creaminess, while the fresh bell peppers and onions bring a pop of sweetness and crunch.
- 1 pound thinly sliced ribeye steak or deli roast beef: Tender, flavorful meat forms the hearty base of this dish.
- 1 tablespoon olive oil: Essential for sautéing veggies to a perfect softness without losing their bright color.
- 1 green bell pepper (thinly sliced): Adds a fresh, slightly sweet crunch that complements the steak beautifully.
- 1 small onion (thinly sliced): Sweet and aromatic, it caramelizes slightly to deepen the flavor.
- 1 cup shredded mozzarella cheese: Creates that stretchy, gooey cheese pull we all love.
- 1 cup shredded provolone cheese: Adds a subtle sharpness to balance the mozzarella.
- 4 large flour tortillas: The perfect, soft canvas that crisps up with a satisfying crunch when cooked.
- ½ teaspoon garlic powder: Boosts savory notes with a gentle hint of garlic.
- ½ teaspoon salt: Essential for seasoning and bringing all the flavors together.
- ¼ teaspoon black pepper: Adds a delicate kick to balance the dish.
- Optional: mayonnaise or cheese sauce for serving: Perfect for dipping or spreading to add extra creaminess.
How to Make Philly Cheese Steak Quesadillas Recipe
Step 1: Sauté the Veggies and Cook the Steak
Start by heating olive oil in a large skillet over medium-high heat. Toss in the thinly sliced green bell pepper and onion, allowing them to soften and release their sweetness for about 4 to 5 minutes. Moving these to one side of the pan, add the thinly sliced ribeye or deli roast beef. Season with garlic powder, salt, and pepper, then cook for another 3 to 4 minutes until the steak is heated through and slightly browned. Mixing the veggies and steak together creates that perfect Philly cheesesteak filling.
Step 2: Assemble the Quesadillas
Lay each flour tortilla flat on a clean surface. Sprinkle a generous handful of your mozzarella and provolone cheese blend on one half of each tortilla, making sure to cover it evenly. Next, layer on the delicious steak and pepper-onion mixture, then top with more cheese to ensure the quesadilla melts beautifully when cooked. Folding the tortillas over will form a sturdy half-moon shape that’s ready for the skillet.
Step 3: Cook Until Golden and Melty
Heat a clean skillet or griddle over medium heat. Place each folded quesadilla on the hot surface, cooking for about 2 to 3 minutes per side. Press gently with a spatula to help the cheese melt and achieve a golden brown, crispy exterior. Keep an eye on them to avoid burning but strive for that irresistible crunch paired with melty cheese inside.
How to Serve Philly Cheese Steak Quesadillas Recipe
Garnishes
Simple garnishes can elevate your Philly Cheese Steak Quesadillas Recipe to the next level. Consider fresh chopped parsley or a sprinkle of crushed red pepper flakes for a little heat. If you like, drizzle a bit of tangy mayo or your favorite cheese sauce on top or serve on the side for dipping. These add-ons bring extra flavor and a delightful contrast to the smoky, savory quesadilla.
Side Dishes
Keep your meal balanced and exciting by pairing the quesadillas with crispy fries, a fresh green salad, or tangy pickles. A side of coleslaw with a hint of acidity cuts through the richness, creating a well-rounded meal. If you prefer light and fresh, sliced avocado or a simple tomato salsa complements the dish beautifully.
Creative Ways to Present
For a fun presentation, cut quesadillas into wedges and stack them in a fan shape on a colorful platter. Add small bowls of different dipping sauces like hot sauce, guacamole, or ranch dressing around for dipping. This makes your Philly Cheese Steak Quesadillas Recipe perfect for parties and casual get-togethers where everyone can grab their favorites.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though they might not last long), place the cooled quesadillas in an airtight container and store them in the refrigerator for up to 3 days. Keeping them covered properly helps retain their flavor and prevents the tortilla from drying out.
Freezing
For longer storage, wrap each quesadilla tightly in plastic wrap and place them in a freezer-safe bag. They freeze well for up to 2 months. When you’re ready to enjoy, simply thaw in the refrigerator overnight before reheating.
Reheating
To revive that freshly cooked taste and texture, reheat quesadillas in a skillet over medium heat for 3 to 4 minutes on each side or until crispy and warmed through. Avoid the microwave if you want to keep the tortilla crisp; however, the microwave works in a pinch for a faster warm-up, just expect softer tortillas.
FAQs
Can I use other types of cheese in this Philly Cheese Steak Quesadillas Recipe?
Absolutely! While mozzarella and provolone are classic choices for their meltiness and mild flavor, feel free to experiment with cheddar, pepper jack, or even a blend for extra sharpness or spice, depending on your taste preference.
Is it necessary to use ribeye steak, or can I substitute another cut?
You can definitely swap ribeye for other tender cuts like sirloin or even deli roast beef as mentioned in the recipe. Just make sure the meat is thinly sliced to cook quickly and remain tender inside your quesadilla.
What’s the best way to prevent the quesadilla from falling apart during cooking?
Don’t overload the tortilla with filling; a generous but reasonable amount will help it hold together. Also, pressing down gently with a spatula while cooking encourages the cheese to melt and bind the ingredients, keeping everything intact.
Can I make these quesadillas vegetarian?
Yes! Simply omit the steak and load up on sautéed peppers, onions, mushrooms, and even some cooked spinach or zucchini. Using extra cheese or a flavorful cheese sauce helps keep them satisfying without the meat.
How spicy is this Philly Cheese Steak Quesadillas Recipe?
This recipe has a mild kick mainly from black pepper and optional red pepper flakes if you choose to add them. You can increase the heat by adding spicy cheese or serving with hot sauce on the side to customize according to your spice tolerance.
Final Thoughts
There’s something truly comforting about combining the beloved Philly cheesesteak with cheesy quesadillas, and I can’t wait for you to try this Philly Cheese Steak Quesadillas Recipe yourself. It’s straightforward to make, endlessly satisfying, and sure to become a favorite in your rotation for quick dinners or entertaining guests. Grab your skillet and get ready to enjoy a melty, flavorful experience that feels like a warm hug on a plate.
Print
Philly Cheese Steak Quesadillas Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 quesadillas
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Experience a delicious twist on a classic Philly cheesesteak with these Philly Cheese Steak Quesadillas. Thinly sliced ribeye steak, sautéed green peppers and onions, combined with melted mozzarella and provolone cheeses are folded into warm flour tortillas and cooked to golden perfection on the stovetop. Perfect for an easy, satisfying dinner packed with flavor and protein.
Ingredients
Main Ingredients
- 1 pound thinly sliced ribeye steak or deli roast beef
- 1 tablespoon olive oil
- 1 green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 1 cup shredded mozzarella cheese
- 1 cup shredded provolone cheese
- 4 large flour tortillas
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional
- Mayonnaise or cheese sauce for serving
Instructions
- Prepare Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the sliced green bell pepper and onion, and sauté for 4–5 minutes until they soften and begin to caramelize.
- Cook Steak: Push the sautéed vegetables to one side of the skillet, then add the thinly sliced ribeye steak to the empty side. Cook for another 3–4 minutes, seasoning with garlic powder, salt, and black pepper. Stir together until well mixed, then remove from heat.
- Assemble Quesadillas: Lay out the flour tortillas on a flat surface. Sprinkle one half of each tortilla with a mix of mozzarella and provolone cheese. Top the cheese layer with the steak and vegetable mixture, then add another sprinkle of cheese on top to help the quesadilla stick together when folded.
- Cook Quesadillas: Fold each tortilla in half to form a half-moon shape. Heat a clean skillet or griddle over medium heat. Cook each quesadilla for 2–3 minutes per side until golden brown and the cheese inside is fully melted.
- Serve Warm: Remove the quesadillas from the skillet and slice them into wedges. Serve immediately with optional mayonnaise or cheese sauce.
Notes
- For an extra boost of flavor, spread a thin layer of mayonnaise on the inside of the tortilla before assembling the quesadilla.
- You can substitute mozzarella and provolone with cheddar or pepper jack cheese if you prefer a spicier flavor.
- Use fresh thinly sliced ribeye for the best texture, but deli roast beef works well for convenience.
- Adjust seasoning to taste, especially if your roast beef is already salted.
