When I first made Philly Cheesesteak Quesadilla recipe, I didn’t know if anything could beat the classic sandwich. But this recipe changed my mind! Imagine a crispy tortilla filled with tender beef, sizzling vegetables, and melted cheese, all coming together in a warm, golden-brown package.

It’s the perfect comfort food that’s quick to whip up and loaded with flavor. Plus, the leftovers make for an easy meal the next day. If you love fusion dishes, you’re in for a treat with this recipe. You can also pair it with this mushroom chicken recipe for inspiration.

Ingredients You’ll Need

Every ingredient brings something special, so here’s what you need and why it works best.

Flour Tortillas (2 medium-sized): Get soft, burrito-sized tortillas. They’re the perfect size to hold the filling without breaking.
Beef (½ lb, ribeye or top round): Ribeye is excellent for its tenderness, but you can use any good-quality steak. Slice it thin or dice it finely for quick cooking.
Onion (½ medium, chopped): Adds sweetness and depth to the flavor.
Red Bell Pepper (½, diced): A bright pop of sweetness.
Green Bell Pepper (½, diced): Balances flavors with a slight bitterness.
Mushrooms (6 oz, diced): Perfect for that savory umami kick.
Provolone Cheese (3 slices, halved): Mild and creamy, it melts beautifully. Avoid aged versions for the best texture.
Olive Oil (1 tbsp, divided): Keeps everything from sticking to the pan and aids in browning.
Garlic (1 clove, minced): For that unmistakable flavor boost.
Salt & Pepper (to taste): Seasoning makes the ingredients shine.
Mayonnaise (2 tsp, optional): A thin layer on the tortilla adds flavor and helps it brown.

Note: The above ingredients make 2 servings. Adjust quantities if cooking for more people!

Variations to Try

Want to mix things up? Here are some swaps or add-ins to suit your tastes.

Dairy-Free Option: Use a plant-based cheese that melts well and skip the mayo or opt for a vegan alternative.
Spicy Twist: Mix a little hot sauce or sriracha into the mayo before spreading it on the tortillas.
Extra Veggies: Add diced zucchini or spinach for more nutrients.
Meat Alternatives: Swap beef for chicken or a plant-based protein for a vegetarian version.

Need more dinner ideas? These dinner recipes offer plenty of inspiration

Cooking Time

This recipe is perfect for a weeknight dinner because it doesn’t take long at all!

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Equipment You Need

Here’s the minimal equipment required for this easy recipe.

Large Skillet: To cook the beef and vegetables evenly.
Spatula: Handy for flipping the quesadillas without spilling the filling.
Knife and Cutting Board: Essential for prepping the veggies and meat.
Non-Stick Frying Pan: To toast your quesadillas to golden perfection.

How to Make Philly Cheesesteak Quesadillas

Creating this recipe is a breeze, even if you’re a beginner in the kitchen. Here’s how I like to do it.

Step 1: Cook the Meat

Begin by heating 2 teaspoons of olive oil in a large skillet over high heat. Add your diced or sliced beef, season it with salt and pepper, and cook until it’s fully browned. Stir often to avoid overcooking. Once ready, remove the beef and keep it warm on the side.

Step 2: Sauté the Vegetables

Dice your mushrooms, onions, and peppers while the beef rests. Heat 1 more teaspoon of olive oil in the same skillet and toss the veggies in. Cook over medium-high heat until they’re tender. Return the beef to the skillet and stir in the minced garlic. Cook everything together for another minute to meld the flavors.

Step 3: Assemble Your Quesadilla

Spread a thin layer of mayonnaise on one side of your tortillas (this is optional but delicious). Place half of the beef and veggie mixture on one side of each tortilla. Layer it with the provolone cheese, fold the tortilla in half, and press lightly to seal.

Step 4: Toast the Quesadillas

Heat a clean, non-stick frying pan over medium heat, and add the folded tortillas. Cook until each side is golden brown and crispy, flipping once. If you want that extra crunch, you can grease the pan with a touch of butter. Slice into wedges and serve warm.

Additional Tips for Making This Recipe Better

To elevate the flavors and make your quesadillas even better, here are a few tricks I swear by:

Use a pizza cutter to slice quesadillas cleanly and quickly.
Keep the heat at medium to avoid burning the tortilla before the cheese melts.
If the cheese isn’t melting fast enough, cover the skillet briefly to trap the heat.
Love mushrooms? Add a little soy sauce while sautéing them for extra umami.
Prep ahead by cooking the filling early and assembling the quesadillas when you’re ready to eat.

How to Serve Philly Cheesesteak Quesadillas

Presentation can make all the difference! Slice your quesadillas into thirds or quarters for easy handling. Arrange on a platter and garnish with some fresh parsley or chopped green onions for color. Pair them with a dipping sauce like salsa, sour cream, or even guacamole for added flavor.

Craving a hearty dinner roundup? Try pairing these quesadillas with this chicken in basil cream sauce recipe for a balanced meal filled with bold flavors.

Nutritional Information

Before digging in, here’s what you’re feeding your body with each serving:

Calories: 662
Protein: 36g
Carbohydrates: 25g
Fat: 46g

How to Store Philly Cheesesteak Quesadillas

Storing: Place leftovers in an airtight container and refrigerate for up to 3 days.
Freezing: Wrap individual quesadillas tightly in aluminum foil, then freeze. They’ll keep well for up to 3 months.
Reheating: Warm them on a skillet over low heat to regain that crispy texture without overcooking the filling.

Why You’ll Love This Recipe

Philly Cheesesteak Quesadillas are a crowd-pleaser for so many reasons. Here’s why I think you’ll love them too:

Quick to Make: It’s a 25-minute recipe, ideal for busy nights.
Customizable: From the cheese to the veggies, you can tweak it your way.
Meal Prep Friendly: Make the filling ahead and assemble as needed.
Flavor Packed: Every bite is loaded with beef, veggies, and melted cheese.
Perfect for Leftovers: Tastes just as good when reheated!

FAQs

Are there gluten-free options?

Yes, just swap regular tortillas for gluten-free ones available at most grocery stores.

Can I freeze prepared quesadillas?

Yes. Assemble them ahead of time, freeze, and cook when ready. They last for up to 3 months in the freezer.

What’s the best cheese alternative for provolone?

American cheese or Monterey Jack would be great substitutes for their creamy melt.

Can I make this vegetarian?

Certainly! Just skip the beef and load up on more veggies like spinach, zucchini, or even black beans for protein.

Ben Carraoli