Philly Cheese Steak Quesadillas are what happens when two amazing dishes collide—juicy Philly cheesesteak meets crispy, cheesy quesadilla. It’s like a match made in food heaven. This recipe is packed with tender steak, caramelized onions, melty cheese, and crispy tortillas. And the best part? It’s super easy to make in just 30 minutes. Perfect for dinner, snacks, or even game-day eats.
Let’s get started!
Quick Recipe Stats
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 4 quesadillas
- Skill Level: Beginner-friendly
Whether you’re cooking up a feast or just need a quick bite, this recipe is flexible:
- Cooking for a crowd? Double the ingredients.
- Need a smaller portion? Cut everything in half.
What You’ll Need
Here’s a quick breakdown of tools and ingredients:
Tools:
- Large skillet or griddle
- Sharp knife (or mandoline for thin slicing)
- Cutting board
- Spatula
Pro Tip: If you don’t have a griddle, a flat-bottomed pan works just fine. And for slicing quesadillas? A pizza cutter makes it super easy.
Ingredients:
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 1/4 teaspoons seasoned salt, divided
- 1/2 teaspoon black pepper, divided
- 2 sirloin or rib-eye steaks, thinly sliced
- 1 teaspoon steak seasoning
- 4 ounces mushrooms, sliced
- 4 large flour tortillas
- 8 slices provolone cheese
Want to shake things up? Try these swaps:
- Steak Alternatives: Use flank steak, leftover roast beef, or even portobello mushrooms for a vegetarian twist.
- Cheese Options: Provolone is classic, but mozzarella or cheddar works too. Want something bold? Try smoked Gouda.
- Tortillas: Whole wheat or gluten-free tortillas are great substitutes.
Step-by-Step Instructions
Step 1: Sauté the Veggies
Let’s start with the good stuff. Heat 1 tablespoon each of butter and oil in a skillet over medium-high heat. Toss in your onions and bell peppers with 3/4 teaspoon seasoned salt and 1/4 teaspoon pepper. Cook until the onions are golden and the peppers are slightly soft (about 6–8 minutes). Set them aside in a bowl.
What to look for: Lightly caramelized onions and tender, slightly crisp peppers.
Step 2: Sear the Steak
In the same skillet, add a touch more oil if needed. Season the steak strips with 1/2 teaspoon seasoned salt, 1 teaspoon steak seasoning, and 1/4 teaspoon pepper. Cook over medium-high heat for 1–2 minutes on each side. Want your steak well-done? Cook it a bit longer.
Quick Tip: Don’t overcrowd the pan—give the steak room to sear properly.
Step 3: Sauté the Mushrooms
Add 1 tablespoon of butter to the skillet and cook the mushrooms until they’re golden and fragrant (about 3–4 minutes). Combine them with the cooked steak and veggies.
Pro Tip: You’ll know the mushrooms are perfect when they smell earthy and caramelized.
Step 4: Assemble the Quesadillas
Time to bring it all together! Wipe the skillet clean, then heat 1 teaspoon each of butter and oil over medium heat. Place a tortilla in the skillet and layer one half with:
- 3 slices of provolone cheese
- A scoop of the steak-veggie-mushroom mixture
- Another 2 slices of cheese for maximum melt
Fold the tortilla in half to seal it up.
Step 5: Toast the Quesadillas
Cook the quesadilla until it’s golden and crispy on both sides, about 2–3 minutes per side. Repeat with the remaining tortillas and filling.
The goal? A crunchy outside and gooey, cheesy inside.
Make It Yours
Here’s how to tweak this recipe to fit your style:
- Spicy: Add red pepper flakes or sriracha to the filling for an extra kick.
- Gourmet: Swap provolone for Gruyère or drizzle truffle oil on the veggies for a fancy twist.
- Seasonal: Grill the veggies for a smoky summer touch.
Do you eat gluten-free or vegan? No problem:
- Use gluten-free tortillas.
- Replace the steak with tofu or tempeh, and use plant-based cheese.
Serving Suggestions
Serve your quesadillas hot, cut into wedges. They pair perfectly with:
- Pico de gallo or salsa verde
- Guacamole or sour cream
- Crispy sweet potato fries
Want to store leftovers? Here’s what to do:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Assemble but don’t cook. Wrap tightly in foil and freeze. Thaw before cooking.
Reheating Tips
- Skillet: Reheat over medium-low for that crispy outside.
- Oven: Bake at 350°F for 10 minutes.
- Air Fryer: Perfect for crisping! Heat at 350°F for about 5 minutes.
And just like that, you’ve got a meal that’s cozy, cheesy, and full of flavor. These Philly Cheese Steak Quesadillas will be your new go-to. So grab your skillet, whip up a batch, and enjoy every last bite!
Happy cooking!
PrintPhilly Cheese Steak Quesadillas
Philly Cheese Steak Quesadillas combine the bold flavors of the classic Philly cheesesteak with the crispy goodness of quesadillas. Packed with tender steak, sautéed veggies, and melty provolone cheese, this dish is perfect for a quick weeknight dinner or a crowd-pleasing appetizer.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Main Dish
- Cuisine: American-Mexican Fusion
Ingredients
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 1/4 teaspoons seasoned salt, divided
- 1/2 teaspoon black pepper, divided
- 2 sirloin or rib-eye steaks, cut into thin strips
- 1 teaspoon steak seasoning
- 4 ounces mushrooms, sliced
- 4 large flour tortillas
- 8 slices provolone cheese
Substitutions:
- Use flank steak or leftover roast beef for a budget-friendly option.
- Swap provolone with mozzarella or cheddar for a different flavor.
- Gluten-free tortillas can be used for dietary needs.
Instructions
Step 1: Sauté Vegetables
Heat 1 tablespoon each of butter and vegetable oil in a large skillet over medium-high heat. Add onions and bell peppers, seasoning with 3/4 teaspoon seasoned salt and 1/4 teaspoon black pepper. Cook until softened and caramelized (6–8 minutes). Transfer to a bowl.
Step 2: Cook the Steak
In the same skillet, add another tablespoon of oil if needed. Season steak strips with the remaining seasoned salt, steak seasoning, and black pepper. Cook over medium-high heat until seared (about 1–2 minutes per side). For well-done steak, cook slightly longer. Add steak to the bowl with veggies.
Step 3: Cook Mushrooms
Add 1 tablespoon butter to the skillet and sauté mushrooms until golden brown (3–4 minutes). Combine mushrooms with the steak and vegetables in the bowl.
Step 4: Assemble Quesadillas
Wipe the skillet clean. Heat 1 teaspoon each of butter and oil over medium heat for each quesadilla. Place a tortilla in the skillet and layer one half with:
- 3 slices provolone cheese
- Desired amount of steak-veggie mixture
- Another layer of cheese
Fold tortilla in half to enclose filling.
Step 5: Toast Quesadillas
Cook each quesadilla until golden brown and crispy on both sides (about 2–3 minutes per side). Repeat with remaining tortillas and filling.
Notes
Serving Suggestions:
Serve hot, cut into wedges. Pair with guacamole, salsa verde, or sour cream for dipping.
Tips & Tricks:
- Freeze steak for easier slicing into thin strips.
- Use medium heat while toasting quesadillas to avoid burning while ensuring cheese melts perfectly.
Storage & Reheating:
Store leftover quesadillas in an airtight container in the fridge for up to 3 days. To reheat:
- Skillet: Heat over medium-low until crispy outside and warm inside.
- Oven: Bake at 350°F (175°C) for about 10 minutes.
For freezing: Assemble quesadillas but do not cook them; wrap individually in foil and freeze for up to a month. Thaw overnight before cooking fresh.
