Philly Cheese Steak Quesadillas Recipe

Introduction

Philly Cheese Steak Quesadillas combine the irresistible flavors of a classic Philly cheesesteak with the crispy, melty goodness of a quesadilla. This easy-to-make dish is perfect for a satisfying lunch, dinner, or game day snack.

Ingredients

• 1 lb thinly sliced ribeye steak or deli roast beef
• 1 tablespoon olive oil
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 1 cup sliced mushrooms
• 1 teaspoon Worcestershire sauce
• Salt and pepper, to taste
• 1 ½ cups shredded provolone or mozzarella cheese
• 4 large flour tortillas
• Optional: mayonnaise or cheese sauce for spreading

Instructions

1. Step 1: Heat olive oil in a large skillet over medium heat. Add the sliced onions, green bell peppers, and mushrooms, sautéing until softened, about 5-7 minutes.
2. Step 2: Add the sliced steak to the skillet and cook until browned, stirring occasionally. Season the mixture with Worcestershire sauce, salt, and pepper to taste. Remove from heat.
3. Step 3: Lay a flour tortilla flat on a clean surface. If desired, spread a thin layer of mayonnaise or cheese sauce on one half of the tortilla.
4. Step 4: Sprinkle a generous amount of shredded cheese over the spread, then add a portion of the steak and vegetable mixture on top. Fold the tortilla over to form a half-moon shape.
5. Step 5: Heat a clean skillet over medium heat. Place the folded quesadilla in the skillet and cook for 3-4 minutes on each side, or until the tortilla is golden brown and the cheese has melted.
6. Step 6: Repeat the assembly and cooking process with the remaining tortillas and filling.
7. Step 7: Slice each quesadilla into wedges and serve warm for the best flavor and texture.

Tips & Variations

• For extra flavor, try adding a pinch of garlic powder or smoked paprika to the steak and veggie mixture.
• Swap provolone or mozzarella with sharp cheddar or Monterey Jack for a different twist.
• Add sliced jalapeños to the filling if you like a bit of heat.
• Use whole wheat or flour tortillas depending on your preference.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat or in a toaster oven to maintain crispiness. Microwaving is faster but can make the tortilla soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for this quesadilla?

Yes, you can substitute ribeye or deli roast beef with thinly sliced chicken breast, turkey, or even cooked sausage for a different flavor profile.

Can I prepare the filling ahead of time?

Absolutely. The steak and vegetable filling can be cooked and refrigerated for up to 2 days. Assemble and cook the quesadillas just before serving for the best texture.

Philly Cheese Steak Quesadillas Recipe

Print Recipe

★★★★★

4.7 from 135 reviews

This Philly Cheese Steak Quesadillas recipe combines the classic savory flavors of a Philly cheesesteak with the crispy, melty goodness of a quesadilla. Thinly sliced ribeye steak is sautéed with bell peppers, onions, and mushrooms, then layered with provolone cheese inside flour tortillas and cooked until golden and bubbly. Perfect for a comforting lunch or easy dinner, these quesadillas bring the best of two favorites in one dish.

• Author: Felix
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 quesadillas (serves 4) 1x
• Category: Lunch
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1 lb thinly sliced ribeye steak or deli roast beef
• 1 tablespoon olive oil
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 1 cup sliced mushrooms

Seasoning

• 1 teaspoon Worcestershire sauce
• Salt and pepper, to taste

Dairy and Tortillas

• 1 ½ cups shredded provolone or mozzarella cheese
• 4 large flour tortillas

Optional

• Mayonnaise or cheese sauce for spreading

Instructions

1. Prepare the Filling: Heat the olive oil in a large skillet over medium heat. Add the sliced onions, bell peppers, and mushrooms, sautéing until they become softened and fragrant, about 5-7 minutes.
2. Cook the Steak: Add the thinly sliced ribeye or roast beef to the skillet with the vegetables. Cook, stirring occasionally, until the meat is browned and heated through, about 3-4 minutes. Season with Worcestershire sauce, salt, and pepper to taste. Remove from heat.
3. Assemble the Quesadillas: Lay one large flour tortilla flat and sprinkle about a third of the shredded cheese evenly over half of the tortilla. Spoon a portion of the steak and vegetable mixture on top of the cheese. Add a little more cheese over the filling, then fold the tortilla in half to create a half-moon shape.
4. Cook the Quesadillas: Heat a clean skillet over medium heat. Place the folded quesadilla in the skillet and cook until the bottom is golden brown and crispy, about 3-4 minutes. Carefully flip it over and cook the other side until browned and the cheese is melted. Repeat this process with the remaining tortillas and filling.
5. Serve: Remove the cooked quesadillas from the skillet and let them rest for a minute before slicing into wedges. Serve warm with optional mayonnaise or cheese sauce for spreading.

Notes

• Use thinly sliced ribeye for the authentic Philly cheesesteak flavor or deli roast beef as a convenient alternative.
• If you prefer a spicier kick, add some sliced jalapeños to the vegetable mix.
• Feel free to substitute provolone with mozzarella or even cheddar cheese for a different flavor profile.
• To make these gluten-free, use gluten-free tortillas instead of flour tortillas.
• Make sure to cook the quesadillas over medium heat to ensure the cheese melts thoroughly without burning the tortillas.

Keywords: Philly cheese steak quesadillas, steak quesadilla recipe, easy quesadilla, ribeye quesadilla, cheese steak wrap, skillet quesadillas