If you have ever wished to combine the juicy, savory goodness of a classic Philly cheesesteak with the crunchy, melty delight of a quesadilla, then you are in for a treat. The Philly Cheesesteak Quesadilla Recipe is a mouthwatering fusion that brings tender sliced beef, sautéed peppers, onions, and mushrooms wrapped in a golden, crispy tortilla packed with gooey provolone cheese. This recipe is the perfect way to reinvent a beloved sandwich into a playful, handheld delight that bursts with flavor in every bite. Whether you are craving a quick weeknight dinner or a crowd-pleasing appetizer, this dish ticks all the boxes with exciting textures and satisfying depth.
Ingredients You’ll Need
Gathering a few simple yet incredibly flavorful ingredients is all it takes to make this recipe shine. Each component plays a crucial role, contributing texture, color, or that perfect balance between savory and creamy.
- Flour tortillas (2 medium or burrito-sized): The base that crisps up beautifully while holding all the delicious fillings.
- Beef (1/2 lb ribeye or top round, thinly sliced or diced): Tender and juicy, the star protein delivering rich flavor.
- Onion (1/2 medium, chopped): Adds sweetness and aroma as it softens during sautéing.
- Red pepper (1/2, diced): Provides vibrant color and subtle natural sweetness.
- Green pepper (1/2, diced): Brings a slight crunch and balances the peppery notes.
- Mushrooms (6 oz, diced): Earthy and meaty, enhancing the overall umami experience.
- Provolone cheese (3 slices, sliced in half): Melts perfectly without overpowering, ensuring that gooey stretch we all love.
- Light olive oil (1 Tbsp, divided): For sautéing the filling and crisping the tortillas just right.
- Garlic clove (1, minced): Adds a subtle pungent kick, elevating the flavor layers.
- Sea salt (¼ tsp or to taste): Enhances every ingredient’s natural flavors.
- Ground black pepper (1/8 tsp or to taste): Offers a gentle heat to balance the richness.
- Mayonnaise (2 tsp, optional): A creamy touch that helps bind and add extra moisture if you like.
How to Make Philly Cheesesteak Quesadilla Recipe
Step 1: Cook the Beef
Start by heating 2 teaspoons of olive oil in a large skillet over medium-high heat. Once hot, add the thinly sliced beef, seasoning it generously with sea salt and black pepper. Cook until the meat is fully cooked through and lightly browned, stirring occasionally. This step seals in the beef’s juices and develops that crave-worthy flavor that defines the dish. Set the beef aside, covering it to keep warm—this will ensure every bite remains tender and tasty.
Step 2: Sauté the Vegetables
Using the same skillet, it’s time to give the veggies their moment. If needed, add another teaspoon of olive oil, then toss in the chopped onions, diced red and green peppers, and mushrooms. Cook everything until the vegetables become tender and their natural sweetness starts to shine through. Sautéing in the flavorful pan residue builds layers of taste that will tie the entire quesadilla together perfectly.
Step 3: Combine Beef with Garlic
Return your cooked beef to the skillet with the sautéed vegetables. Add the minced garlic and stir everything together for a few minutes on medium heat until the garlic is fragrant and the beef warms back up. This harmonious mix of ingredients bursting with juicy meat and tender vegetables is the magical filling that defines the Philly Cheesesteak Quesadilla Recipe.
Step 4: Assemble the Quesadillas
If you’re a fan of a little extra creaminess, spread 1 teaspoon of mayonnaise on each flour tortilla—it adds a subtle tang without overwhelming the filling. Divide your savory beef and veggie mixture evenly onto one side of each tortilla, then top generously with your provolone cheese slices. Folding the tortillas in half, you’re now ready to create that golden, irresistible exterior.
Step 5: Cook Until Crisp and Melty
Heat a clean skillet over medium heat, adding a touch of olive oil to ensure the quesadilla crisps up nicely. Place the folded tortillas onto the pan and cook until the cheese melts and the outsides turn a beautiful golden brown, flipping once. The goal is a perfect crunch outside with piping hot, melty goodness inside—a glorious contrast that makes this recipe utterly addictive.
How to Serve Philly Cheesesteak Quesadilla Recipe
Garnishes
To brighten up the plate and add fresh flavors, garnish your quesadilla with a sprinkle of chopped fresh parsley or green onions. For an added zing, a drizzle of hot sauce or a dollop of sour cream complements the savory filling beautifully, bringing some cooling balance to the hearty nacho-inspired quesadilla.
Side Dishes
Pair your Philly Cheesesteak Quesadilla with crisp side salads like a tangy coleslaw or simple mixed greens tossed in a vinaigrette for a refreshing bite. If you’re serving it as a main, some seasoned fries or crunchy potato chips make a delicious accompaniment, turning it into a complete, satisfying meal.
Creative Ways to Present
Present your quesadilla sliced into wedges, arranged in a fan shape for easy sharing, perfect at casual get-togethers. For a fun twist, try mini-sized quesadillas as bite-sized appetizers or serve alongside a small ramekin of marinara sauce for dipping to add even more flavor variety to your meal experience.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store them in an airtight container in the refrigerator. They will keep well for up to 3 days, letting you enjoy the delicious Philly Cheesesteak Quesadilla Recipe again with minimal effort.
Freezing
You can freeze uncooked assembled quesadillas by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. When frozen, they will maintain their flavor and texture for up to 1 month, making them a convenient quick meal option whenever hunger strikes.
Reheating
Reheat leftovers in a skillet over medium heat to maintain that nice crisp exterior and fully melted cheese inside. Avoid microwaving if you want to keep the quesadilla crispy and prevent the tortilla from becoming soggy—a reheating tip that honors the original deliciousness.
FAQs
Can I use other types of cheese besides provolone?
Absolutely! While provolone melts beautifully and has a mild flavor, you can substitute with mozzarella, Monterey Jack, or even cheddar if you prefer a sharper taste. Just avoid aged cheeses that don’t melt well.
Is it necessary to use mayonnaise in the quesadilla?
Mayonnaise is completely optional and serves to add a touch of creaminess and help bind the filling slightly. The quesadilla tastes fantastic even without it, so feel free to skip if you prefer a lighter version.
Can I prepare the filling in advance?
Yes, the beef and vegetable filling can be cooked a day ahead and refrigerated. When ready to eat, simply warm the filling before assembling your quesadillas for a speedy meal.
What’s the best cut of beef to use?
Ribeye or top round work wonderfully because they are tender and flavorful when thinly sliced. Avoid tough cuts as they won’t cook as quickly or have the desired tenderness in this recipe.
How do I make the quesadilla extra crispy?
Adding a little olive oil to the pan and cooking over medium heat until golden brown on both sides will give you that coveted crispy shell. Pressing down gently with a spatula also helps achieve even toasting.
Final Thoughts
The Philly Cheesesteak Quesadilla Recipe is truly a joyful way to enjoy the smoky, satisfying flavors of a classic Philly cheesesteak in a fun, handheld form. It’s simple enough for busy nights yet impressive enough to share with friends and family. Once you try this fusion, it might just become your new go-to recipe for comfort food that’s packed with character and flavor. So go ahead, gather your ingredients, and dive into this cheese-filled, beefy delight—you’ll be so glad you did!
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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
A quick and flavorful Philly Cheesesteak Quesadilla recipe that combines tender seasoned beef, sautéed vegetables, and melted provolone cheese inside a crisp flour tortilla. Perfect for a satisfying lunch or dinner, ready in just 25 minutes.
Ingredients
Meat and Vegetables
- 1/2 lb beef (ribeye or top round), thinly sliced or diced
- 1/2 medium onion, chopped
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 6 oz mushrooms, diced
- 1 garlic clove, minced
Others
- 2 flour tortillas (medium/burrito-sized)
- 3 slices provolone cheese (avoid aged cheese), sliced in half
- 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: In a large skillet, heat 2 teaspoons of olive oil over medium heat. Add the thinly sliced or diced beef, season with sea salt and ground black pepper, and cook until fully cooked through. Remove the beef from the skillet and cover to keep warm.
- Sauté Vegetables: Using the same skillet, finely chop the onion and dice the mushrooms and bell peppers. Sauté the vegetables until tender, adding the remaining teaspoon of olive oil if needed to prevent sticking.
- Combine and Reheat Beef with Garlic: Return the cooked beef to the skillet with the minced garlic. Stir and cook briefly until the beef is reheated and the garlic is fragrant.
- Assemble Quesadillas: If using, spread mayonnaise on one side of each flour tortilla. Divide the beef and vegetable filling onto one half of each tortilla. Layer the sliced provolone cheese over the filling, then fold the tortillas over to enclose the filling.
- Cook Quesadillas: Heat a clean skillet over medium heat. For a crispier tortilla, lightly brush or spray the pan with a little oil. Place each folded quesadilla in the hot skillet and sauté until the cheese melts and the tortilla turns golden and crisp on both sides, flipping once during cooking.
- Serve: Remove the quesadillas from the skillet, slice into wedges, and serve hot.
Notes
- Use thinly sliced ribeye or top round for authentic texture and flavor.
- Mayonnaise is optional but adds a creamy element to the quesadilla.
- Provolone cheese melts well and complements the Philly cheesesteak flavors.
- Adjust seasoning to your taste, adding more salt or pepper if desired.
- For a healthier option, use whole wheat tortillas or reduce oil.
