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.
Ingredients Needed:
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.
Recipe FAQ’s:
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
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Philly Cheesesteak Quesadilla
Ingredients
- 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
Instructions
- 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!
Chris Colmenero says
Really good. Nice variation of easy to make quesadillas. This recipe will definitely be going in the quick dinner rotation!
Anita says
Authentic or not – doesn’t matter. This was scrumptious! I added a little cilantro. And, because when shopping for the ingredients I thought I was to get salsa & did – so dipped some bites into salsa. So easy & quick to prepare with big payoff! Thank you for sharing.
Amy Engberson says
Yay! Glad you enjoyed them! Cilantro and salsa are always a good addition! Sounds yummy!
Monica says
Thank you love your ideas. Always looking for new things to make for my daughters school lunches. They are 10 & 9 yrs old and are good eaters. They love it when they’re friends ask what cool meal did your mom make today?
Amy Engberson says
Thanks for stopping by! It’s nice to have children that aren’t too picky about what they eat isn’t it! And I agree, it’s so fun when the other kids at school are trying to trade lunches with my kids, or when they want to know what I’m making at home! Creating in the kitchen and sharing is so much fun! If you have quick and easy recipes I’d love for to be able to try them! If you have time you can email them to me littledairyontheprairie@gmail.com! Thanks!
Alli H. says
Wow!!! These are fantastic! So flavorful! I used the fajita sized tortillas and skipped the pepper jack and used a mexi-blend cheese instead. So so good!
Amy Engberson says
That sounds like a fantastic version! So glad you loved them!
Stacie says
I’m going to make these tonight. Do you recommend any type of sauce that might taste good with these?… maybe ranch dressing? I’m a sauce dipper! lol.
Amy Engberson says
My boys love, love sauces too. They would say ranch all the way but I think steak sauce might be yummy too. Let me know what you try!
Mitch says
These are NOT Philly cheese steak quesadillas. They might be good, but they are not Philly cheese steak quesadillas at all. I live in Philly and there are uncountable corner shops that sell cheesesteak quesadillas. First of all you never put cheddar, pepper jack or swiss on a cheese steak, EVER. It’s provolone, whiz or american only. 2nd of all there isn’t a philly cheesesteak in this city that uses Deli roast beef. It’s always sliced ribeye steak, hence the name cheese steak not cheese roast beef….
Amy Engberson says
I have never been to Philly, so I’m sure I have never had an authentic Philly Cheese Steak sandwich. Since I live a million, okay not really a million but lots, of miles from the nearest grocery store I have learned to substitute ingredients for what I have on hand. So yes, I used Swiss cheese instead of Provolone, because that’s what I had on hand. I’m sure you know that changing the type of cheese will alter the flavor but not the overall success of the recipe. If you have provolone, GREAT! It would taste amazing. I think quesadillas should be quick and easy, that’s the kind of meals my life requires, and that’s why I used deli roast beef. Don’t get me wrong, I raise beef and would love to eat steak everyday of the week. Roast beef and steak are actually similar types of meat, just cut differently. Yes, steak would be amazing, but you can’t beat how easy and quick deli roast beef is! Maybe I will make another version of this quesadilla that’s a little more authentic. Whatever you choose to call these,they still taste amazing!
Steve says
What an amazingly brilliant answer to that rude comment.. Bravo. These are on my list for next week. Thanks for sharing, I found this on Pinterest tonite.
Amy Engberson says
Thanks for the kind words. I try to be positive regardless of the crazy comments I get! I hope you enjoyed these, I could seriously eat them my whole life and never get tired of them! So yummy!
Jocelyn says
These made for a very tasty dinner. I omitted the green peppers and used provolone and sharp cheddar cheeses. My family loved them! Thanks so much.
Kat says
It looks pretty yummy!!!! And all the recipe, it’s such a discover this site!
Amy Engberson says
I”m glad you found me Kat! This is still one of my favorite quesadillas!
Emily says
The blog pulls through again…I couldn’t decide what to do with my left over steak until I saw this. Thanks for the idea!!
Shelia says
My husband and I love your Philly Cheese Steak Quesadilla!! I have made it twice in the last month. It is also wonderful warmed over the next day! Thanks for sharing!
Amy Engberson says
Quesadillas are one of my all time favorite meals! I’m glad to know they are tasty warmed up the next day because my family eats LOTS of leftovers!!
Ali says
Woot! You have been featured this week at Recipe Sharing Monday! The new link party is up and I’d love to see you back. Have a great week. 🙂
Maria | Real Life Dinner says
I want one of these right now!!! I am obsessed with quesadilla’s at the moment and this is making my mouth water!
Amy Engberson says
Thanks Maria! Quesadilla’s are one of my favorite go-to meals!
Deb@CookingOnTheFrontBurner says
Thanks for linking this recipe with us at Marvelous Monday last week! I know this is something my husband would love! Pinned and featuring on my blog tomorrow night! Have a great day!
Julia says
Oh my! I love philly cheesesteaks and quesadillas. Definitely making this soon! Stopping by from Recipe Sharing Monday. Would love if you would come link up on my Tasty Tuesday hop tomorrow!
Julia @ Mini Van Dreams.
Amy Engberson says
Sounds like this is the recipe for you! I love how quickly I can throw it together!
Michelle says
Love your recipe’s! Can’t wait to try them!
Amy Engberson says
Thanks for stopping by! I enjoy creating new and fun food for my family! Hope yours enjoy’s my recipes as much as mine does!
Sarah says
Ahhh! Peppers do not belong on a cheesteak. Maybe that’s how some people make them, but not at all how it’s done here in Philly.
Amy Engberson says
I have to admit that I have never been to Philly! Whatever you want to call these quesadillas…they taste amazing! Hope you find your own great new name to call them!
Charmayne says
I added portabella mushrooms and used mozarella instead of swiss…sooooooo good! Thanks!!
Amy Engberson says
What a fun twist! I would love that! In my book, as long as it has lots of cheese it will always be yummy!
Cathy@LemonTreeDwelling says
Yum! I love loaded quesadillas – would love a chicken version of this one too!!
ange says
Found this via pinterest and cant’ wait to make it! YUMMY! Drooling on the keyboard right now. Off to check out all your great recipes, glad i found your blog.
Amy Engberson says
So glad you found me! Every time I remember these quesadilla’s I want more! Hope you enjoyed them!
Elaine Duckett says
I have left over roast beef simmering in the crock pot right now, and I was going to Philly Cheese Steak sandwiches on hogie buns for dinner, but will use flour shells instead.