If you have ever craved the unbeatable combination of a classic Philly cheesesteak with a crispy, cheesy twist, then you must try this Philly Cheesesteak Quesadilla Recipe. It effortlessly brings together tender, thinly sliced ribeye steak, sautéed bell peppers and onions, and gooey provolone cheese, all hugged by perfectly toasted flour tortillas. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing appetizer, this recipe turns familiar flavors into a fun and satisfying quesadilla that’s bursting with savory goodness and easy to customize!
Ingredients You’ll Need
This Philly Cheesesteak Quesadilla Recipe uses simple, fresh ingredients that each play an important role. From the juicy ribeye steak lending rich flavor to the vibrant bell peppers adding sweet crunch and the creamy cheese melting everything together, every component enhances the quesadilla’s irresistible taste and texture.
- 1 lb ribeye steak, thinly sliced: Using ribeye ensures tenderness and a flavorful bite that is key to this dish.
- 1 tablespoon olive oil: For sautéing veggies and adding a subtle fruity aroma.
- 1 tablespoon butter: Adds richness both in cooking the veggies and crisping the tortillas.
- 1 small onion, thinly sliced: Brings sweetness and depth when caramelized lightly.
- 1 small green bell pepper, thinly sliced: Adds color and a mild earthy crunch.
- 1 small red bell pepper, thinly sliced: Offers a slightly sweeter note and vibrant hue.
- 1 teaspoon garlic powder: Boosts savory flavor with a gentle garlic punch.
- ½ teaspoon salt: Enhances and balances all the other flavors in the filling.
- ½ teaspoon black pepper: Adds a subtle spicy warmth.
- ½ teaspoon smoked paprika (optional): For a smoky, slightly exotic hint that deepens the steak’s flavor.
- 4 large flour tortillas: The perfect sturdy wrapper that crisps up beautifully.
- 2 cups shredded provolone cheese (or mozzarella/cheddar blend): Melts luxuriously to bind all the ingredients together.
- 1 tablespoon butter (for crisping tortillas): Ensures a golden and crispy exterior.
- Sour cream, salsa or pico de gallo, guacamole, and fresh cilantro (optional) for serving: These bring freshness, coolness, and zesty contrasts to each bite.
How to Make Philly Cheesesteak Quesadilla Recipe
Step 1: Prepare the Steak
Start by placing your ribeye steak in the freezer for about 15 to 20 minutes to firm it up. This makes slicing it into the thin strips needed for a classic cheesesteak texture much easier and cleaner. The thin slices will cook quickly and absorb all those wonderful spices.
Step 2: Sauté the Peppers & Onions
Next, heat olive oil and butter together in a skillet over medium heat until shimmering. Toss in your thinly sliced onions and bell peppers. Cook them for 5 to 7 minutes, stirring often, until they’ve softened just enough to become sweet and tender while still holding a bit of structure. Remove this colorful mixture from the pan so it doesn’t overcook.
Step 3: Cook the Steak
In the same skillet, add your thin steak strips and season with garlic powder, salt, black pepper, and if you’re using it, smoked paprika for that smoky twist. Cook for about 3 to 4 minutes, letting the meat brown beautifully. Then stir your sautéed peppers and onions back into the pan, mixing everything perfectly. Remove from heat—the filling is ready!
Step 4: Assemble the Quesadillas
Heat a clean skillet over medium heat and melt a little butter to help crisp the tortillas. Place one large flour tortilla flat in the pan. Sprinkle a generous layer of shredded cheese over half of it, then pile on the warm steak and veggie mixture. Finish with another layer of cheese—it’s this cheesy layer that seals and holds everything together. Fold the tortilla over gently, creating a half-moon pocket stuffed with melty, savory goodness.
Step 5: Cook the Quesadilla
Cook the folded quesadilla for 2 to 3 minutes on each side, or until it’s beautifully golden brown and crispy. The cheese should be melted through, and the tortilla should have a satisfying crunch. Repeat with the remaining tortillas and filling, enjoying how quickly these come together.
Step 6: Slice & Serve
Once cooked, let the quesadillas cool for a minute or two so the cheese sets slightly, making them easier to slice. Cut into wedges and serve alongside creamy sour cream, fresh salsa or pico de gallo, and a scoop of guacamole. If you love fresh herbs, sprinkle some chopped cilantro on top for a bright finish.
How to Serve Philly Cheesesteak Quesadilla Recipe
Garnishes
The final touch on your Philly Cheesesteak Quesadilla Recipe really makes all the difference. Cool sour cream adds a refreshing contrast to the warm, savory filling, while salsa or pico de gallo introduces a zesty brightness. Guacamole brings smooth creaminess, and fresh cilantro adds a pop of herbal freshness to round out each bite.
Side Dishes
Keep your meal balanced with easy side dishes. A crisp green salad with a tangy vinaigrette lightens things up, or consider some seasoned tortilla chips for extra crunch. Roasted vegetables or a simple coleslaw also complement the hearty, cheesy quesadilla beautifully.
Creative Ways to Present
For a fun twist, try stacking your quesadilla wedges on a platter, garnished with colorful bowls of your chosen dips. You could also cut them into bite-sized finger foods for parties or lunchboxes. Another idea is to spoon some extra sautéed veggies or cheese sauce over the top for a loaded, indulgent version that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from your Philly Cheesesteak Quesadilla Recipe, store them in an airtight container in the refrigerator. They will keep well for up to 3 days, preserving the delicious flavors and textures without getting soggy.
Freezing
You can freeze assembled but uncooked quesadillas by wrapping them tightly in plastic wrap and foil, then placing them in a freezer-safe bag. They stay fresh for up to 2 months. When you’re ready to enjoy, simply cook them straight from frozen, allowing a bit more time for thorough heating.
Reheating
To get your quesadilla crispy again after refrigeration or freezing, reheat it in a skillet over medium heat with a small amount of butter. This method preserves that wonderful crunch and melts the cheese back to luscious perfection. Avoid microwaving if you want to keep the tortilla crisp.
FAQs
What cut of steak is best for Philly Cheesesteak Quesadilla Recipe?
Ribeye steak is the top choice because it’s tender, flavorful, and thinly slices easily. However, sirloin or flank steak can also work if sliced very thinly against the grain.
Can I use a different type of cheese?
Absolutely! Provolone is traditional, but mozzarella or a cheddar blend melts well and adds its unique flavor. Just pick cheeses that melt easily and pair nicely with beef.
Is it necessary to freeze the steak before slicing?
Freezing the steak briefly firms it up, making slicing into thin strips much easier and safer. If your knife skills are great, you can skip this step but it’s highly recommended for best results.
Can I make this recipe vegetarian?
For a vegetarian version, substitute the steak with sautéed mushrooms or a seasoned plant-based meat alternative and keep the peppers, onions, and cheese. The overall flavor will still be delicious and satisfying.
How spicy is this quesadilla?
This Philly Cheesesteak Quesadilla Recipe is mild with just a hint of spice from black pepper and optional smoked paprika. You can easily adjust the heat by adding jalapeños or hot sauce to suit your taste.
Final Thoughts
I wholeheartedly encourage you to try this Philly Cheesesteak Quesadilla Recipe if you want to delight your taste buds with a creative, comforting meal that’s easy to make any night of the week. It takes the best elements of a Philly cheesesteak and transforms them into crispy, cheesy quesadillas that everyone will love. Trust me, this is one recipe that will become a quick favorite in your kitchen!
Print
Philly Cheesesteak Quesadilla Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Philly Cheesesteak Quesadilla recipe brings together the classic flavors of a Philly cheesesteak in a perfectly crispy tortilla. Thinly sliced ribeye steak sautéed with peppers and onions, melty provolone cheese, and a hint of smoked paprika make for a delicious and hearty meal that’s quick to prepare and easy to enjoy for lunch, dinner, or anytime craving strikes.
Ingredients
Steak and Vegetables
- 1 lb ribeye steak, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 small red bell pepper, thinly sliced
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
Quesadilla Assembly
- 4 large flour tortillas
- 2 cups shredded provolone cheese (or mozzarella/cheddar blend)
- 1 tablespoon butter (for crisping tortillas)
For Serving
- Sour cream
- Salsa or pico de gallo
- Guacamole
- Fresh cilantro (optional)
Instructions
- Prepare the Steak: Place the ribeye steak in the freezer for 15-20 minutes to firm it up, making thin slicing easier. Then, slice the steak into thin strips against the grain for tender bites.
- Sauté the Peppers & Onions: Heat olive oil and butter together in a skillet over medium heat. Add the thinly sliced onions and both green and red bell peppers. Cook for 5-7 minutes until the vegetables are soft and fragrant. Remove them from the pan and set aside.
- Cook the Steak: In the same skillet, add the sliced steak along with garlic powder, salt, black pepper, and smoked paprika if using. Cook for 3-4 minutes, stirring frequently, until the steak is browned but still tender. Return the sautéed peppers and onions to the skillet, combine well, then remove from heat.
- Assemble the Quesadillas: Heat butter in a clean skillet over medium heat. Place one flour tortilla in the pan, evenly sprinkle half of the cheese over one side, add a generous portion of the steak and pepper mixture, then top with more cheese. Fold the tortilla in half carefully over the filling.
- Cook the Quesadilla: Cook the folded quesadilla for 2-3 minutes on each side or until the tortilla is golden brown and crispy and the cheese inside has melted. Repeat this process with the remaining tortillas and filling.
- Slice & Serve: Allow the quesadillas to cool for a minute or two for easier slicing. Cut each quesadilla into wedges and serve with sour cream, salsa or pico de gallo, guacamole, and fresh cilantro if desired.
Notes
- For best results, ensure your steak is sliced very thin to mimic the classic Philly cheesesteak texture.
- If smoked paprika is unavailable, you can omit it or substitute with regular paprika for subtle smokiness.
- Feel free to add jalapeños or other peppers if you prefer a spicy kick.
- Use a non-stick skillet or a well-seasoned cast iron pan to prevent sticking and ensure even browning.
- Leftover quesadillas can be stored in the refrigerator for up to 2 days and reheated in a skillet to maintain crispness.
