Philly Cheesesteak Quesadillas

This Philly Cheesesteak Quesadilla includes all the ingredients found in the classic Philadelphia sandwich – ribeye steak, provolone cheese, onions, and green peppers –  except loaded in a flour tortilla and grilled. Made in 20 minutes, these fusion quesadillas are melty, and meaty, and crispy in every bite.

Quesadillas are always on rotation in our house. They’re easy to assemble, quick to crisp, and can be stuffed with anything –  just cheese, meat, and cheese, or with Dairy Free Butter Chicken, Jerk Chicken, or grilled steak leftovers.

One of our favorite Fusion Recipes, our Philly Cheesesteak Quesadilla combines the indulgent Philidelphia sandwich with the flavorful Mexican quesadilla using classic ingredients loaded in a flour tortilla wrap. Using thinly sliced ribeye steak cooked on a flat top, grilled onions and green peppers, and provolone cheese.

A little oil in a hot pan, place the quesadilla down and press. Then flip and repeat until the tortillas are golden and crisp and the cheese is melted.  this cheesesteak quesadilla recipe is melty, meaty, and messy – in the best way possible. It’s the kind of recipe that encourages creativity and endless toppings like fried onions, peppers, mushrooms, or pickles, or with condiments like Cheesewhiz, mayo, mustard, and ketchup – ingredients you'd find in a traditional bodega. 

If our Philly Cheesesteak Quesadillas look good to you, you’ll also love our Carne Asada Steak Quesadillas or the similar yet completely different, Chopped Cheese Sandwich.

Ingredient List

• Ribeye steak: the preferred choice for flavor and tenderness. Slice as thinly as possible for this recipe.  
• White onion: the most common addition to a Philly cheesesteak.
• Green bell peppers: though not essential to the original, bell peppers are a popular addition to Philly cheesesteaks.
• Salt: fine sea salt or kosher salt.
• Pepper: freshly ground black pepper.
• Tortillas: we like to use a 10-12" flour tortilla for our Philly cheesesteak quesadillas.
• Provolone cheese: the original cheese for Philly cheesesteaks. If unavailable, fontina, mozzarella, or Monterey jack will also work.  
• Sauce for dipping: some like sour cream, some like mayo, some like something else altogether.

Find the complete recipe with measurements below.

Recipe Steps: How to Make Philly Cheesesteak Quesadillas

1. Prepare the beef.

Slice the ribeye steak as thinly as possible, either against the grain or with the knife on a 30° angle.

2. Cook the onions and peppers.

Saute the onions and peppers in a splash of olive oil over medium-high heat. Season with salt and pepper, then set aside.

3. Sear the beef.

Using the same pan, sear the beef over medium-high heat for 1-2 minutes per side, until browned, season, and set aside.

4. Assemble the quesadilla.

Lay 2-3 slices of provolone cheese on one half of the tortilla. Top with beef, then a good spoonful of the grilled onions and peppers. Top with more cheese, fold the wrap over and give it a press to hold it in place. Repeat with remaining wraps and filling.

5. Pan-fry the quesadilla until crispy.

Using the same pan, heat on medium and drizzle it lightly with olive oil. Lay 1-2 quesadillas in the pan and cook for 2-4 minutes per side, flipping once the tortilla is golden brown and crisp, and the cheese is melted. Cool on a wire rack and slice before serving.

Recipe Card

Philly Cheesesteak Quesadillas

5 from 1 vote

Philip Lago and Mystique Mattai

In addition to wine soaked onions, mushrooms and green bell peppers, what makes this quesadilla ultra ooey is the wine soaked cheese. Its edible rind soaked in Palatine Hills Cabernet Merlot, slices of grilled sirloin steak and drunk veggies is what makes these the ultimate dinner dish.

Servings: 4 servings

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Ingredients

  

1x2x3x

• ▢ 12 oz ribeye steak
• ▢ 1 medium white onion halved and thinly sliced
• ▢ 1 medium green bell pepper seeds removed and thinly sliced
• ▢ 2 tablespoon extra virgin olive oil plus additional for frying the quesadillas
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ 16 slices provolone cheese
• ▢ 4 large tortillas
• ▢ ½ cup sour cream for dipping

Instructions

 

• Slice the ribeye steak as thinly as possible, either against the grain or with the knife on a 30° angle.
• Heat a large skillet with olive oil over medium-high heat. Add the onions and peppers, then season with salt and pepper. Saute for 5-8 minutes, stirring often, until cooked through with some caramelization on the onions.
• Return the pan to medium-high heat and arrange the ribeye slices in a single layer on the skillet, ensuring they don't overlap (work in batches if necessary). Season generously with salt and pepper, and cook for 1-2 minutes per side, until seared, then set aside.
• To assemble the quesadillas, arrange two slices of provolone cheese on one half of the tortilla. Top with a quarter of the beef, then a quarter of the sauteed vegetables. Finish with another 2 slices of provolone and fold the quesadilla closed and give it a press to hold it in place. Repeat with remaining tortillas.
• Reheat the same skillet used throughout over medium heat with a very light drizzle of olive oil. Lay 1-2 quesadillas in the pan and fry for 2-4 minutes per side, until the tortilla is golden and crispy, and the cheese is fully melted and beginning to ooze out of the quesadilla.
• Place the cooked quesadillas on a wire rack to cool slightly then cut them in halves or thirds using a very sharp chef's knife. Serve immediately with a dipping sauce of your choice.

Recipe Notes

Scroll up for a visual walk-through of the recipe.

Slicing the beef: chill the ribeye steak in the freezer for 15-20 minutes before slicing. This firms up the meat and makes it easier to achieve very thin slices.

Searing the beef: to ensure you get a good sear and evenly cooked beef, lay the slices out individually on the pan and make sure they don't overlap. Cook the beef in batches if necessary.

Beef cuts: the ribeye can be substituted with sirloin or flank steak for this recipe, though ribeye is the most authentic to a Philly cheesesteak.

Cheese: provolone is the traditional cheese to serve but can be substituted with mozzarella or Monterey jack.

Sauce variations - the possibilities are endless for dipping your Philly cheesesteak quesadilla; sour cream, mayo, and hot sauce are our favorites. Other options include Mac Sauce, ranch, or blue cheese dressing.

Grilled Philly Cheesesteak Quesadilla: these quesadillas can also be fully grilled. To do so, season and sear the whole ribeye steak to medium-rare, along with onion and pepper rings. Assemble as per the recipe then grill the assembled quesadillas for 2-3 minutes per side until the cheese is melted and the tortillas have good grill marks. 

Nutrition

Calories: 672kcal | Carbohydrates: 22g | Protein: 40g | Fat: 47g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 121mg | Sodium: 1119mg | Potassium: 502mg | Fiber: 2g | Sugar: 4g | Vitamin A: 973IU | Vitamin C: 26mg | Calcium: 664mg | Iron: 3mg

Additional Information

Course: Food + Drink, Main

Cuisine: American, north american

Servings: 4 servings

Calories: 672

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