If you’re craving a bold and satisfying twist on a classic mashup, this Philly Cheesesteak Quesadilla Recipe is about to become your new favorite comfort food. It combines the hearty, juicy flavors of a traditional Philly cheesesteak with the crispy, melty goodness of a quesadilla, offering a perfect balance of tender beef, sautéed veggies, and gooey provolone cheese all folded into a warm, golden tortilla. Whether it’s a quick weeknight dinner or a fun snack to impress friends, this recipe delivers a burst of flavor and texture that’s simply irresistible.
Ingredients You’ll Need
These ingredients are simple yet expertly chosen to bring out the best in your Philly Cheesesteak Quesadilla Recipe. Each contributes to the dish’s rich flavor, beautiful texture, and mouthwatering color.
- 2 flour tortillas (medium/burrito-sized): Soft but sturdy, perfect for holding all the filling while getting crispy on the outside.
- 1/2 lb beef (ribeye or top round), thinly sliced or diced: Tender and flavorful, it’s the star protein that brings heartiness.
- 1/2 medium onion (chopped): Adds a sweet, aromatic base that caramelizes beautifully with the meat.
- 1/2 red pepper (diced): Brings a vibrant pop of color and a gentle sweetness.
- 1/2 green pepper (diced): Gives a fresh crunch and balances the flavor profile.
- 6 oz mushrooms (diced): Earthy and tender, mushrooms add a lovely umami depth.
- 3 slices provolone cheese (sliced in half): Melts perfectly and adds creamy, mild cheesiness without overpowering.
- 1 Tbsp light olive oil (divided): Keeps the meat and veggies beautifully cooked and the tortilla crisp.
- 1 garlic clove (minced): Infuses the whole dish with a warm, savory kick.
- ¼ tsp sea salt (or to taste): Enhances every other flavor just right.
- 1/8 tsp ground black pepper (or to taste): Adds a gentle heat to round it all out.
- 2 tsp mayonnaise (optional): Provides a subtle creaminess inside the tortilla for an extra luscious bite.
How to Make Philly Cheesesteak Quesadilla Recipe
Step 1: Cook the Beef to Perfection
Start by heating about 2 teaspoons of oil in a large skillet over medium-high heat. Once the oil shimmers, add your thinly sliced or diced beef, seasoning with salt and pepper. Cook it until it’s fully browned and juicy—this seals in all those savory flavors that define a Philly cheesesteak. Once done, remove the beef and cover it to keep warm, so it’s ready to combine with the veggies later.
Step 2: Sauté the Vegetables
Next, in the same skillet, add your chopped onions, mushrooms, and diced red and green peppers. If the pan looks dry, splash in another teaspoon of oil. Sauté the veggies until they soften and develop that slightly caramelized goodness, which adds sweetness and deep flavor that perfectly complements the beef.
Step 3: Bring It All Together
Return the cooked beef to the skillet along with the minced garlic. Stir everything together, letting the garlic infuse the meet and veggies with a wonderful aroma. Heat through until the mixture is hot and ready to become the heart of your quesadilla filling.
Step 4: Assemble the Quesadilla
If you’re using mayo, spread a thin layer over your tortillas—this will add an unexpected creaminess that melts perfectly with the cheese. Divide the warm beef and vegetable filling between the tortillas, placing it on just one half of each tortilla. Layer the provolone cheese slices over the filling before folding the other side over to form a half-moon shape.
Step 5: Cook Until Golden and Melty
Heat a clean skillet over medium heat, adding a touch of oil if you want your tortilla extra crisp. Carefully place the quesadillas in the pan, cooking until the outside is golden brown and snappy, and the cheese inside is irresistibly melted. Flip once to ensure even cooking. When done, remove, slice into wedges, and prepare to dig in.
How to Serve Philly Cheesesteak Quesadilla Recipe
Garnishes
Add a sprinkle of freshly chopped parsley or a drizzle of your favorite hot sauce to amp up the flavor and brighten the plate. A handful of sliced green onions can also add a sharp, fresh bite that contrasts beautifully with the richness of the quesadilla.
Side Dishes
This recipe pairs wonderfully with crisp, refreshing sides like a simple green salad dressed in lemon vinaigrette or some cooling guacamole. Crispy sweet potato fries or spicy roasted potatoes can fill out the meal with their satisfying crunch and complementary flavors.
Creative Ways to Present
For a crowd-pleasing platter, slice the quesadillas into smaller triangles, and serve them alongside colourful dips—think tangy salsa, creamy sour cream, or smoky chipotle mayo. This way, everyone can customize their bites and savor the exciting Philly cheesesteak quesadilla experience together.
Make Ahead and Storage
Storing Leftovers
Leftover quesadillas are a joy to eat the next day. Simply wrap them tightly in aluminum foil or place in an airtight container and refrigerate for up to 3 days. The flavors actually develop more, making your second serving just as satisfying.
Freezing
If you want to stash quesadillas for longer, freeze them uncut in an airtight freezer bag for up to 2 months. This is a fantastic way to keep a quick, flavorful meal on hand for busy days when you need comfort food in a flash.
Reheating
Reheat quesadillas either in a skillet over medium heat to revive the crispiness or in an oven preheated to 375°F (190°C) for about 10 minutes. Avoid the microwave if you want to keep the tortilla from turning soggy, ensuring every bite is as delightful as freshly made.
FAQs
Can I use a different type of cheese besides provolone?
Absolutely! While provolone melts beautifully and remains mild, you can try mozzarella, Monterey Jack, or even a mild cheddar if you prefer. Just steer clear of aged cheeses that might overpower the classic Philly flavors.
Is it possible to make this recipe vegetarian?
Yes! Simply omit the beef and load the quesadilla with extra mushrooms, peppers, onions, and a plant-based meat substitute if you like. The combination of veggies and melty cheese is still delicious and satisfying.
Do I need to use mayonnaise on the tortilla?
Mayonnaise is optional but highly recommended for adding a subtle creaminess that enhances the texture and flavor. If you’re not a fan, you can leave it out or substitute with a light spread of cream cheese or even butter.
What cut of beef works best for the quesadilla?
Thinly sliced ribeye is the classic choice because of its tenderness and flavor. Top round is a leaner option that still works well when sliced thinly and cooked properly. Avoid tougher cuts unless you marinate or tenderize them first.
Can I prepare the filling ahead of time?
Yes, you can prepare the beef and vegetable filling a few hours in advance and refrigerate it. When you’re ready to make the quesadillas, just reheat the filling in the skillet and assemble as usual for a quick, delicious meal.
Final Thoughts
This Philly Cheesesteak Quesadilla Recipe is a delightful way to enjoy two beloved dishes in one bite. With its tender meat, sautéed veggies, and melty cheese all wrapped in a crispy tortilla, it’s comfort food that feels special yet effortless. Give it a try and savor the magic of flavors that come together so perfectly—you’ll wonder how you ever lived without it!
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Philly Cheesesteak Quesadilla Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Philly Cheesesteak Quesadilla combines the classic flavors of a Philly cheesesteak sandwich with the crispy, melty appeal of a quesadilla. Tender, thinly sliced beef is sautéed with colorful bell peppers, mushrooms, and onions, then layered with provolone cheese inside a warm flour tortilla. The quesadilla is pan-seared until golden and crisp, offering a savory and satisfying meal that’s perfect for lunch or dinner.
Ingredients
Proteins
- 1/2 lb beef (ribeye or top round), thinly sliced or diced
- 3 slices provolone cheese (avoid aged cheese), sliced in half
Vegetables
- 1/2 medium onion, chopped
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 6 oz mushrooms, diced
- 1 garlic clove, minced
Other Ingredients
- 2 medium or burrito-sized flour tortillas
- 1 Tbsp light olive oil, divided
- 1/4 tsp sea salt, or to taste
- 1/8 tsp ground black pepper, or to taste
- 2 tsp mayonnaise (optional)
Instructions
- Cook the beef: Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Once hot, add the thinly sliced beef, season with sea salt and black pepper, and cook thoroughly until no longer pink, about 4-6 minutes. Remove the beef from the skillet and cover to keep warm.
- Sauté the vegetables: Without cleaning the skillet, add the chopped onion, diced red and green peppers, and mushrooms. Add an additional teaspoon of olive oil if needed. Cook over medium heat until the vegetables are tender and slightly caramelized, about 5-7 minutes.
- Combine beef and garlic: Return the cooked beef to the skillet with the sautéed vegetables. Add the minced garlic, stir to combine, and cook for an additional 1-2 minutes to reheat the beef and blend flavors.
- Prepare tortillas: Optionally, spread mayonnaise evenly over one side of each tortilla. On one half of each tortilla, layer the beef and vegetable mixture, then top with the provolone cheese slices. Fold the tortillas over to enclose the filling.
- Cook the quesadillas: Heat a clean skillet over medium heat. For extra crispness, add a small amount of oil to the pan. Place one tortilla into the skillet and cook until the cheese melts and the tortilla is golden brown and crisp, about 3-4 minutes per side. Flip carefully to avoid spilling filling. Repeat with the second quesadilla.
- Serve: Remove the quesadillas from the skillet, let them rest for a minute, then slice into wedges and serve warm.
Notes
- You can substitute provolone with mozzarella or American cheese if preferred.
- If you prefer a spicier quesadilla, add sliced jalapeños or a dash of hot sauce to the filling.
- Use low-fat mayonnaise or omit it altogether for a lighter option.
- Make sure to cook beef thoroughly to ensure safety and optimal texture.
- Leftover quesadillas can be reheated in a skillet or air fryer for best texture retention.
