This Philly Cheesesteak Quesadilla combines the classic flavors of the iconic Philly cheesesteak with the crispy, cheesy goodness of a quesadilla. With tender beef, sautéed vegetables, and melty provolone cheese tucked into a golden tortilla, this quick and easy dish is perfect for lunch, dinner, or even game day snacks!
“Tender beef, savory veggies, and gooey cheese—all wrapped in a crisp tortilla. Philly meets fiesta!”
Why You’ll Love This Philly Cheesesteak Quesadilla :
- Quick and Easy: Perfect for weeknight dinners or when you need a fast, satisfying meal.
- Customizable: Adjust the veggies, cheese, or tortilla size to suit your taste.
- Crowd-Pleaser: A fusion of two favorites that everyone will love.
Ingredients for Philly Cheesesteak Quesadilla :
“Classic Philly flavors meet quesadilla comfort—simple, fresh, and delicious!”
For the Filling:
- 1/2 lb beef (ribeye or top round): Thinly sliced or diced for tender bites.
- 1/2 medium onion, chopped: Adds sweetness and flavor.
- 1/2 red pepper, diced: A pop of color and mild sweetness.
- 1/2 green pepper, diced: Classic for Philly cheesesteaks.
- 6 oz mushrooms, diced: Adds umami and heartiness.
- 1 garlic clove, minced: For a subtle kick of flavor.
- ¼ tsp sea salt: Enhances the flavors of the ingredients.
- 1/8 tsp ground black pepper: Adds a touch of spice.
For the Quesadilla:
- 2 medium flour tortillas (burrito-sized): Perfect for wrapping all the delicious filling.
- 3 slices provolone cheese: Melts beautifully; avoid aged varieties for a smooth texture.
- 1 Tbsp light olive oil, divided: For sautéing and crisping the tortillas.
- 2 tsp mayo (optional): Adds creaminess and flavor.
How to Make Philly Cheesesteak Quesadilla :
Follow these simple steps to create a fusion masterpiece:
“From skillet to plate in under 30 minutes, these quesadillas are as easy as they are delicious!”
Step 1: Cook the Beef
Heat 2 tsp olive oil in a large skillet over medium heat. Once hot, add the thinly sliced beef. Season with salt and pepper, and cook until fully cooked through. Remove from the skillet and cover to keep warm.
“Cooking the beef first ensures it stays tender and flavorful while you prepare the rest of the filling.”
Step 2: Sauté the Vegetables
In the same skillet, add the onion, red and green peppers, and mushrooms. Add another teaspoon of oil if needed and sauté until the vegetables are tender.
Step 3: Combine the Filling
Return the cooked beef to the skillet with the vegetables. Add the minced garlic and stir until everything is evenly combined and the beef is reheated.
“Sautéing the garlic at the end ensures it stays fragrant without becoming bitter.”
Step 4: Assemble the Quesadillas
Spread a thin layer of mayo (if using) on one side of each flour tortilla. Divide the beef and vegetable filling between the two tortillas, placing the filling on one half of each tortilla. Top with halved provolone cheese slices, then fold the tortilla over to close.
Step 5: Cook the Quesadillas
Heat a clean skillet over medium heat. Add a small amount of oil for a crisper tortilla. Place the quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted.
“For a perfectly crisp exterior, press down gently with a spatula while cooking.”
Step 6: Slice and Serve
Remove the quesadilla from the skillet and let it cool slightly. Slice into wedges and serve warm.
Tips for the Best Philly Cheesesteak Quesadilla :
“For restaurant-quality quesadillas, follow these expert tips!”
- Use High-Quality Beef: Ribeye is ideal for its tenderness and flavor, but top round works well too.
- Slice Thinly: Thinly sliced beef and veggies cook faster and blend seamlessly into the filling.
- Customize the Cheese: Try mozzarella, American, or cheddar if you don’t have provolone.
Customization Ideas :
- Add Heat: Sprinkle some red pepper flakes or drizzle with hot sauce for a spicy kick.
- Swap the Protein: Use chicken, turkey, or plant-based meat for a different spin.
- Extra Veggies: Add spinach, zucchini, or jalapeños for extra nutrition and flavor.
What to Serve with Philly Cheesesteak Quesadillas :
These quesadillas are satisfying on their own, but pair well with:
- Dipping Sauces: Serve with ranch, sour cream, or chipotle mayo.
- Salad: Pair with a fresh green salad or coleslaw for a lighter contrast.
- Soup: Enjoy with a bowl of tomato soup or beef broth for a cozy meal.
“Add your favorite sides or dips for a complete meal that’s sure to impress!”
Frequently Asked Questions :
Can I make these quesadillas ahead of time?
Yes! Cook the filling in advance and store it in the refrigerator for up to 3 days. Assemble and cook the quesadillas fresh for the best texture.
Can I freeze Philly Cheesesteak Quesadillas?
Absolutely. Assemble the quesadillas (without cooking) and freeze them flat in a single layer. Once frozen, store in a freezer bag for up to 3 months. Cook straight from frozen, adding a couple of extra minutes to the cooking time.
Can I use a different type of cheese?
Yes, you can use any melty cheese like mozzarella, cheddar, or Monterey Jack.
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Philly Cheesesteak Quesadilla
This fusion of Philly cheesesteak and quesadilla is a flavor-packed, cheesy delight!
Ingredients
- For the Filling:
- 1/2 lb beef (ribeye or top round), thinly sliced or diced
- 1/2 medium onion, chopped
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 6 oz mushrooms, diced
- 1 garlic clove, minced
- ¼ tsp sea salt
- 1/8 tsp ground black pepper
- For the Quesadilla:
- 2 medium flour tortillas (burrito-sized)
- 3 slices provolone cheese, sliced in half
- 1 Tbsp light olive oil, divided
- 2 tsp mayo (optional)
Instructions
Notes
Nutrition Information (per quesadilla):
- Calories: 470
- Fat: 28g
- Saturated Fat: 12g
- Cholesterol: 75mg
- Sodium: 830mg
- Carbohydrates: 28g
- Fiber: 2g
- Sugar: 4g
- Protein: 28g