Hey there, Jason Griffith here. When I’m looking for a dinner that delivers on flavor without demanding a lot of my time, I always turn to a few trusty recipes. I love a good party snack, like my Beer Cheese Dip or Crockpot Nacho Dip, but sometimes, I need something that’s a meal in itself.
The Philly Cheesesteak Quesadilla is a perfect example of a recipe that takes a classic, beloved flavor profile and turns it into something new and exciting. It’s got all the savory, cheesy goodness of a traditional Philly cheesesteak, but in the convenient, crispy format of a quesadilla. If you’ve ever had to feed a hungry crowd, you know the importance of a recipe that’s fast and foolproof. This one checks every box and is right up there with my other crowd-pleasing favorites like these Sheet Pan Quesadillas.
Why I Love This Recipe
This recipe is more than just a quick meal; it’s a genius fusion of two of my favorite foods. The steak, bell peppers, and onions are a perfect combination, and when you wrap them up with gooey provolone cheese in a crispy tortilla, it’s pure magic. What I love most is how simple it is to make. You can get this entire meal on the table in under 30 minutes, and the cleanup is a breeze. It’s a real winner for busy weeknights when you want something comforting but don’t have the time to fuss over a complicated dish. It’s also a fun alternative to a traditional party spread like a Walking Taco Bar or Totchos.
Ingredients
- 1 lb thinly sliced steak (ribeye or sirloin work best)
- 1 large green bell pepper, thinly sliced
- 1 large yellow onion, thinly sliced
- 8 slices provolone cheese
- 4 large flour tortillas
- 2 tbsp vegetable oil
- Salt and pepper to taste
Swaps and Notes:
- Steak: If you can’t find thinly sliced steak, you can buy a larger cut like sirloin and freeze it for about 30 minutes to make it easier to slice thinly at home. You can also use ground beef in a pinch, though the texture will be different.
- Cheese: Provolone is classic for a reason, but you could also use mozzarella or even a combination of provolone and white cheddar for a sharper flavor.
- Veggies: Feel free to add in sliced mushrooms or swap the green bell pepper for red or yellow.
The Steps for the Recipe
- Prep the skillet: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- Cook the steak: Add the sliced steak to the hot skillet. Season generously with salt and pepper. Cook until the steak is browned and cooked through, about 5-7 minutes. Once done, remove the steak from the skillet and set it aside on a plate.
- Sauté the veggies: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced bell pepper and onion and sauté them until they are soft and slightly caramelized, about 5-7 minutes.
- Combine the filling: Return the cooked steak to the skillet with the peppers and onions. Stir everything together to combine the flavors.
- Assemble the quesadillas: Lay out the flour tortillas on a flat surface. On one half of each tortilla, place two slices of provolone cheese. Spoon an even layer of the steak and veggie mixture over the cheese.
- Fold and press: Fold the empty half of the tortilla over the filling to create a half-moon shape. Gently press down with your hand.
- Crisp them up: Heat a separate clean, dry skillet or a griddle over medium heat. Place one quesadilla in the skillet and cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy and the cheese has completely melted.
- Serve: Remove from the skillet, slice into wedges, and serve immediately while they are hot and the cheese is still gooey.
Tips for Success
- Don’t overcrowd the pan: When cooking the quesadillas, cook them one at a time to ensure they get a nice, even crisp.
- The right oil: Vegetable oil has a high smoke point, which is great for browning the steak and sautéing the veggies without burning.
- Keep it warm: You can keep the finished quesadillas warm on a wire rack in a preheated oven at a low temperature (around 200°F) while you cook the rest. This keeps them from getting soggy.
Serving Suggestions and Pairings
These quesadillas are hearty enough to be a meal on their own, but they also pair wonderfully with a side salad or a simple bowl of chips and salsa. For a fun, dippable side, you could serve them with a tangy ranch dressing, some sour cream, or even a spicy chipotle mayo. For a refreshing drink pairing, a simple iced tea or lemonade would be perfect.
Nutritional Information (per serving, approximate)
- Calories: 550-600 kcal
- Protein: 35-40g
- Fat: 30-35g
- Carbohydrates: 30-35g
Note: These values are estimates and can vary based on specific brands and portion sizes.
Storage and Leftover Tips
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, the best method is to use a dry skillet over medium heat to get the tortilla crispy again. Microwaving will work in a pinch, but you’ll lose that satisfying crunch.
More Recipes You Will Love
If you enjoyed this recipe, you’re in for a treat! Check out some of my other favorite recipes for easy, satisfying meals and party-ready bites:
- Easy Cheesy Chicken Sliders with Marinara Garlic Butter: Another amazing way to turn a classic flavor into a fun and easy meal.
- This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit: For another simple one-pan dinner that everyone will love.
- These Easy Cheese-Stuffed Chicken Wontons with Ranch: A fun, crispy appetizer that’s as addictive as the quesadillas.
Final Thoughts
This Philly Cheesesteak Quesadilla recipe is one of my go-to’s because it’s a total flavor bomb and it’s ridiculously easy to make. I can’t wait for you to try it! Let me know in the comments how yours turned out and if you made any fun additions. And be sure to follow me on social media for more recipes and cooking tips!
My Go-To Philly Cheesesteak Quesadilla: A Recipe That Never Fails
Ingredients
- 1 lb thinly sliced steak (ribeye or sirloin work best)
- 2 tbsp vegetable oil
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 4 large flour tortillas
- 2 cups shredded provolone cheese
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- Add the sliced onions and green bell peppers, cooking until softened, about 5 minutes.
- Add the sliced steak to the skillet, season with salt and pepper, and cook until browned, about 5-7 minutes.
- Remove the steak and vegetable mixture from the skillet and set aside.
- In the same skillet, add another tablespoon of oil and place one tortilla in the skillet.
- Sprinkle half of the shredded provolone cheese over the tortilla.
- Layer half of the steak and vegetable mixture on top of the cheese.
- Top with another tortilla and cook until the bottom is golden brown, about 3-4 minutes.
- Carefully flip the quesadilla and cook the other side until golden and the cheese is melted, about 3-4 minutes more.
- Repeat with remaining ingredients to make a second quesadilla.
- Slice into wedges and serve hot.
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