If you love the hearty flavors of a classic Philly cheesesteak but want something a little quicker and crispier, this Philly Cheesesteak Quesadilla is your dream come true.
Packed with tender beef, Sauteed peppers, onions, mushrooms, and gooey provolone cheese, all tucked into a golden, crispy tortilla—it’s the ultimate mashup of two comfort food favorites.
Why You’ll Love This Recipe
Classic Philly flavors – Steak, onions, peppers, and mushrooms
Crispy tortilla outside, melty cheese inside – The best kind of contrast
Quick & easy – Ready in under 30 minutes with simple ingredients
Perfect for lunch or dinner – Or even game day eats
Customizable – Make it cheesy, spicy, or veggie-heavy
Minimal cleanup – Everything cooks in one pan
What You’ll Need (Ingredient Highlights)
Beef – Thinly sliced ribeye or top round gives tender, juicy bites
Flour tortillas – Use medium or burrito-sized for easy folding
Provolone cheese – Melts beautifully without overpowering the other flavors
Mushrooms, peppers & onions – Build that signature cheesesteak base
Olive oil & garlic – Simple aromatics for savory depth
Mayonnaise (optional) – Adds moisture and a little extra richness
Pro Tips Before You Start
Use thin-cut beef – It cooks quickly and stays tender
Don’t skip the garlic – Adds a subtle depth at the end
Avoid aged cheese – Mild provolone melts better and won’t overpower the beef
Toast slowly – Cooking the quesadilla over medium heat ensures golden, crisp tortillas without burning
Press lightly while cooking – Helps seal the quesadilla and melt the cheese
How to Make Philly Cheesesteak Quesadillas
Step 1: Cook the Beef
In a large skillet, heat 2 tsp olive oil over medium-high heat.
Add ½ lb thinly sliced beef and season with ¼ tsp salt and ⅛ tsp black pepper.
Cook until browned and cooked through.
Remove from the pan and cover to keep warm.
Step 2: Saute the Veggies
In the same skillet, add a little more oil if needed.
Saute ½ chopped onion, ½ diced red pepper, ½ diced green pepper, and 6 oz diced mushrooms.
Cook until softened and slightly golden, about 6–8 minutes.
Step 3: Combine the Filling
Return the beef to the pan.
Add 1 minced garlic clove, stir well, and cook for 1 more minute to blend the flavors. Remove from heat.
Step 4: Assemble the Quesadillas
Spread mayonnaise (if using) on each flour tortilla.
Spoon half of the beef and veggie mixture onto one side of each tortilla.
Top with sliced provolone cheese (about 1½ slices per quesadilla).
Fold the tortilla in half to close.
Step 5: Toast and Serve
Heat a clean skillet over medium heat. Add a touch of oil for extra crispiness.
Toast the folded quesadillas for 2–3 minutes per side, pressing down lightly until golden brown and the cheese is fully melted.
Remove from heat, slice, and serve hot.
What to Serve It With
Garlic aioli or spicy mayo – For dipping
Crispy fries or potato wedges – Classic sidekick
Pickles or slaw – Adds acidity to balance the richness
Tomato soup – A cozy pairing for cooler nights
Fresh salad – Lightens up the meal and adds freshness
Variations / Substitutions
Make it spicy – Add jalapeños or a dash of hot sauce
Swap the cheese – Try mozzarella, cheddar, or Monterey Jack
Use chicken – Shredded cooked chicken also works well
Add Worcestershire or steak sauce – A drizzle goes a long way for flavor
Make it low-carb – Use low-carb tortillas or lettuce wraps
Storage & Make-Ahead Tips
Fridge – Store leftovers in an airtight container for up to 3 days
Reheat – Best in a skillet or air fryer to restore crispiness
Freeze – Wrap uncooked quesadillas tightly and freeze for up to 1 month
Meal prep tip – Cook the filling ahead of time and store in the fridge
Avoid soggy tortillas – Assemble just before toasting for best texture
FAQs
Can I use ground beef instead of sliced steak?
Yes, just cook it until browned and drain any excess fat before adding veggies.
What cheese melts best for quesadillas?
Provolone is great for this recipe, but mozzarella or Monterey Jack also melt beautifully.
Can I make these in advance?
You can prep the filling ahead of time, but toast the quesadillas fresh for the best texture.
How do I keep the quesadilla from falling apart when flipping?
Use medium heat and press down lightly with a spatula—it helps the cheese bind everything together.
What if I don’t like mushrooms?
Just leave them out or replace with more peppers or even thin-sliced zucchini.
Are these kid-friendly?
Absolutely! Just go light on the seasoning or skip the garlic and peppers if preferred.
Can I make it vegetarian?
Yes—skip the beef and load it with Sauteed mushrooms, onions, and extra cheese for a hearty veggie version.
Final Thoughts
This Philly Cheesesteak Quesadilla is one of those quick meals that tastes like you spent all day cooking.
It’s packed with savory flavor, oozing with melted cheese, and wrapped in a golden, crispy tortilla.
Whether you’re feeding a family or just craving something extra satisfying, this recipe never disappoints—and always disappears fast.
