Here’s a Philly Cheesesteak Quesadilla—crispy tortillas, juicy steak, melty cheese, and classic cheesesteak flavor with a fun twist.
Philly Cheesesteak Quesadilla
Ingredients (makes 2 large quesadillas)
- 12 oz ribeye or sirloin, thinly sliced
- 1 tbsp olive oil or butter
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- Salt & black pepper, to taste
- 4 large flour tortillas
- 1½ cups shredded provolone or mozzarella
- (or American cheese slices for authentic Philly flavor)
- Optional: mushrooms, hot peppers
Instructions
- Cook the steak
Heat oil or butter in a skillet over medium-high heat.
Add steak, season with salt and pepper, and cook 2–3 minutes until just browned. Remove from pan. - Cook the veggies
In the same skillet, sauté onions and peppers until soft and lightly caramelized (4–5 minutes). - Combine
Return steak to the pan, toss with veggies, and remove from heat. - Assemble quesadillas
- Place a tortilla in a clean skillet over medium heat.
- Sprinkle cheese over half the tortilla.
- Add steak and veggie mixture.
- Top with more cheese and fold over.
- Cook until crispy
Cook 2–3 minutes per side until golden and cheese is melted. - Slice & serve
Cut into wedges and serve hot.
Optional Dipping Sauces
- Garlic aioli
- Chipotle mayo
- Cheese sauce
Tips
- Freeze steak for 20 minutes before slicing for ultra-thin cuts.
- Don’t overfill—this helps get a crisp tortilla.
- Press lightly with a spatula for even browning.
If you want, I can also give you a chicken version, air-fryer method, or a low-carb wrap option.
