If you’re looking for a quick and easy lunch recipe that everyone will love…a Philly Cheesesteak Quesadilla is the answer! They’re loaded with steak, peppers, onions, and plenty of gooey cheese sandwiched between two golden brown tortillas!
I love making this recipe with leftover grilled steak because it gives me a head start and literally takes less than 20 minutes to throw together!
Quesadillas are a bit of an obsession at my house because they are fast and easy to make, and a great place to use whatever leftovers are in the fridge. Pizza Quesadillas are a hit with kids. Breakfast Quesadillas make mornings easier, and Pork and Mushroom Quesadillas are our favorite way to use leftover pork roast.
Philly cheesesteak quesadillas are divine served by themselves or dipped in salsa, or sour cream.
Why This Recipe Works:
- Simple ingredients! You only need a handful of “normal” ingredients to make this recipe.
- Customizable to your taste! Like it spicy? Add hot sauce. Don’t like peppers? Leave them out. Make it exactly the way you like it!
- Quick and easy! I love batch prepping for meals, and using leftover sliced steak makes this recipe so fast to make!
- Easy to double! It’s easy to make as many Philly Cheesesteak quesadillas as needed. Just double, or triple everything. I like using a pancake griddle if I’m making several queasillas because I can cook two or three at a time.
Let’s go over a few of the options for substituting ingredients. I understand that we are straying from classic, authentic Philly Cheesesteak by using different ingredients. But, you’ve gotta do what you’ve gotta do sometimes. And these options are delicious too!
- Steak: My first choice is a grilled ribeye. Filets or sirloin steaks are great too. I’ve used sliced deli roast beef before and it’s great. I now it’s not authentic cheesesteak, but it’s all beef and it works in a pinch!
- Cheese: Provolone is the authentic choice. Mozzarella also works.
- Mushrooms, Peppers, Onions: Use whatever combination you love.
How to make this Philly Cheesesteak Quesadilla Recipe:
Step 1: Slice onions and peppers. Heat skillet over medium-high heat. Add butter, peppers, and onions. Saute until crispy tender. Remove vegetables from the skillet and set them aside.
Step 2: Let the skillet cool down a little bit, then set over medium heat. Add butter to the skillet to melt. We’re going to start building the Philly Cheesesteak Quesadilla. Add one tortilla then sprinkle with cheese. I like grated, but sliced works too.
Step 3: Add sliced, or cubed, steak.
Step 4: Add a layer of sauteed onions and peppers.
Step 5: Sprinkle with more grated cheese or layer with sliced cheese. Using two layers of cheese helps keep the toppings inside.
Step 6: Add the top tortilla. Continue cooking and checking to see if the bottom tortilla is golden brown. When it is, use a spatula to flip the quesadilla. Continue cooking on the second side until it’s golden brown and the cheese is melted. Remove steak and cheese quesadilla to a cutting board. Let cool for a couple of minutes then cut in wedges.
- If you don’t have leftover grilled steak you can certainly grill a steak for this recipe. Or, you can slice a steak thinly, then brown in a medium-high skillet. For easy slicing, freeze raw steak for about an hour before slicing.
- Slice onions and peppers ahead of time and store in a container to make the recipe faster.
- Be sure to brown the quesadilla over medium heat so the cheese on the inside will be gooey and melted before the outside browns too fast.
- Steak can be cut in cubes instead of slices. It’s a bit easier to eat that way.
Yes, although they won’t be as crispy as if you make them fresh! They can be refrigerated for up to four days or frozen for up to four months.
To reheat microwave until warmed through, about 30 seconds. Or, bake in the oven at 375 degrees until warmed through, about 5-10 minutes.
Other Tortilla Recipes:
Flour or corn tortillas are a great staple to have on hand because they can be used in a variety of ways. Here are some of our favorites.
- Beef and Bean Burritos
- Shredded Beef Enchiladas
- Tortilla Salad Bowls
- Bacon and Chicken Quesadillas
- Chicken Enchilada Casserole
- Jalapeno Popper Rollups
- Dill Pickle Rollups
Philly Cheesesteak Quesadilla
- 4 Tablespoons butter divided
- 2 flour tortillas
- 1/2 green pepper
- 1/2 onion
- 1/4 teaspoon season salt
- 1/8 teaspoon cracked black pepper
- 1 whole steak grilled
- 6 slices provolone cheese
- Slice peppers and onions into strips. Heat a skillet over medium-high heat. Add 2 Tablespoons of butter to the skillet. Add onions and peppers. Saute until crisp-tender. Season with season salt and pepper. Remove vegetables from the skillet and set them aside.
- While onions and peppers are cooking, slice grilled steak in thin strips or cubes. Set aside. See Notes below for tips on cooking steak.
- Let the skillet cool a bit. Then return to medium heat (it's important to fry the quesadilla over medium heat so the insides will be done at the same time as the outside). Melt one Tablespoon of butter in the skillet.
- Start building the steak and cheese quesadilla by adding the layers; tortilla, cheese, steak, onions and peppers, more cheese, and top with a second tortilla.
- Continue to cook until the bottom of the first tortilla is golden brown. Carefully, flip with a turner and cook until the second tortilla is golden brown. Remove from the skillet. Let sit for a few minutes and cut into wedges!