Philly Cheese Steak Quesadillas Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
