This Philly cheesesteak quesadilla recipe has all the deliciousness of the sandwich in the form of a cheesy quesadilla! It’s an easy dinner your whole family will love.

Philly cheesesteak quesadilla stacked on plate

Just when my family thinks I’ve come up with every way to serve a Philly cheesesteak, bam! I’m back with another variation! These Philly cheesesteak quesadillas follow in the footsteps of my Philly Cheesesteak Sloppy Joe, Grilled Philly Cheesesteak Pizza, and Ultimate Philly Cheesesteak Breakfast Bagel Sandwich. They’re a new way to enjoy the magical combination of tender, savory beef, caramelized onions and peppers, and gooey, melted cheese.

The Philly cheesesteak quesadilla has all the nostalgic goodness of the sandwich, but with the added bonus of being served up in golden, toasty tortillas. Less bread = more beefy cheesy goodness per bite, you see.

What I love most about these quesadillas (aside from devouring them, of course) is how ridiculously easy they are to whip up. They’re perfect for busy weeknights and also game day gatherings—especially alongside Hot Artichoke Dip. 

Overhead view of ingredients for Philly cheesesteak quesadilla

Ingredients for Philly Cheesesteak Quesadillas

Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.

  • Bell Pepper – I like to use red bell peppers, but if you’re a fan of green peppers in your cheesesteak, go for it!
  • Red Onion – This can be swapped with white or yellow onion if you happen to have them on hand.
  • Garlic – Fresh garlic makes everything tastier!
  • Jalapeño – For a little heat. Leave it out if you prefer your cheesesteak quesadillas mild.
  • Shaved Ribeye or Steak – Thinly sliced means quick cooking.
  • Kosher Salt and Black Pepper – Essential for seasoning; adjust to taste.
  • Cheese – The melty goodness that holds it all together. I like to use American or cheddar.
  • Tortillas – The base for wrapping all the delicious ingredients. Corn tortillas or flour tortillas will both work.
  • Olive Oil – This can be replaced with any neutral oil you like to use for cooking.
  • Scallions and Cilantro – For garnish.
  • Calabrian Chilies or Red Cherry Peppers – Adds tangy heat, which I love in a cheesesteak! 
  • Sour Cream – Or use Greek yogurt as a lighter, tangier alternative.

How to Make Philly Cheesesteak Quesadillas

Scroll to the recipe card at the bottom of the page for full printable instructions.

  1. Cook the veggies. Add them to a skillet with the oil and cook until they’re softened and charred in spots. Stir in the garlic and jalapeño and cook for a minute more. Transfer to a bowl and wipe the skillet clean.
  2. Cook the steak. Add another tablespoon of oil to the skillet and cook the steak until it’s no longer pink. Season to taste and transfer to another bowl. Wipe the skillet clean.
  3. Make the quesadillas. Brush one side of each tortilla with olive oil. Place a tortilla in the pan oiled side down. To one half of the tortilla, add the cheese, veggies, beef, and more cheese. Fold and repeat with a second tortilla. Cook until the cheese melts and both sides are toasty.
  4. Repeat. Transfer the cooked quesadillas to a cutting board and repeat with the remaining ingredients.
  5. Serve. Cut the quesadillas into quarters and serve with your desired garnishes.
Overhead view of Philly cheesesteak quesadilla on platter

Tips for Making Philly Cheesesteak Quesadillas

These additional pointers will help you make perfect Philly cheesesteak quesadillas.

  • Slice the vegetables thinly. This will ensure they cook evenly and quickly, without any pieces that are so thick, they’re still crunchy.
  • Don’t overstuff your tortillas. It can be tempting to pile on all the delicious fillings, but less is more for this recipe. Overstuffed quesadillas can be difficult to flip and to eat.
  • Make them on the griddle. If your stove has a griddle, you can make all the quesadillas at once so they’re all done at the same time!

Variations

Although they might be missing the “steak” part of the equation, here are some ways you can switch up this recipe.

  • Chicken Philly quesadillas. Swap out the shaved ribeye or steak for thinly sliced chicken breast or thighs. Season the chicken with a little smoked paprika and garlic powder for added flavor.
  • Vegetarian Philly quesadillas – Skip the meat and add thinly sliced portobello mushrooms instead. 
  • Breakfast Philly quesadillas – Add scrambled eggs to the filling for a protein-packed breakfast.
Philly cheesesteak quesadilla on plate

How to Store & Reheat Leftovers

If you’re planning for leftovers, I recommend simply refrigerating the filling and assembling the rest of the quesadillas later. This keeps the tortillas from going soggy. 

If your Philly cheesesteak quesadillas are already assembled and cooked, place them in an airtight container or wrap them individually in aluminum foil. They can be stored in the refrigerator for up to 3 days. 

When reheating, warm the quesadillas in a skillet over medium heat for a few minutes on each side until heated through and crispy. Alternatively, you can use an air fryer or oven preheated to 350°F to reheat them, cooking until heated completely. 

What to Serve With Philly Cheesesteak Quesadillas

Philly cheesesteak quesadilla stacked on plate

Get the Recipe: Philly Cheesesteak Quesadilla

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
This Philly cheesesteak quesadilla recipe has the deliciousness of the sandwich in the form of a quesadilla! An easy dinner you'll love.
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Ingredients

  • 1 bell pepper, diced
  • 1 red onion, diced
  • 3 garlic cloves, minced
  • 1 jalapeno seeded and diced, optional
  • 2 lbs shaved ribeye or steak
  • Kosher Salt and Black pepper
  • 4 fajita sized flour tortillas or corn tortillas
  • 2 tbsp olive oil
  • chopped scallions
  • chopped cilantro
  • Calabrian chilies or red cherry peppers
  • sour cream

Instructions 

  • Heat 1 tablespoon olive oil in a stainless steel skillet over medium high heat.
  • Add the pepper and onions to the skillet. Cook the vegetables until softened and beginning to char.
  • Stir in the garlic and jalapeno (if using). Cook for 1 minute. Transfer the vegetables to a bowl and wipe the skillet clean.
  • Add an additional 1 tablespoon olive oil to the skillet and return to the heat. Add the steak to the pan and cook until no longer pink. Season with salt and pepper, to taste.
  • Transfer the beef to a separate bowl and set aside. Wipe the skillet clean.
  • Brush one side of each of the tortillas with olive oil to coat lightly.
  • Return the skillet to the heat and place one tortilla in the pan. Sprinkle half the tortilla with 2 slices Cooper sharp cheese or American cheese, 1/4 of the vegetables, 1/4 of the beef and then top with another slice of cheese.
  • Fold the unfilled side of the tortilla over the quesadilla filling and place a second tortilla in the pan. Repeat with the filling layers and then fold the tortilla over the quesadilla filling of the second tortilla.
  • Cover and cook for 3-4 minutes or until the tortilla is golden and crispy on the bottom. Carefully flip the quesadillas over and cook for an additional 3-4 minutes. Repeat with the remaining tortillas and filling.
  • Cut the quesadillas into quarters and serve with chopped green onions, cilantro, jalapeno, chilies and sour cream, if desired.
Calories: 648kcal, Carbohydrates: 20g, Protein: 49g, Fat: 42g, Saturated Fat: 16g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 21g, Cholesterol: 138mg, Sodium: 342mg, Potassium: 757mg, Fiber: 2g, Sugar: 4g, Vitamin A: 966IU, Vitamin C: 41mg, Calcium: 72mg, Iron: 5mg
Author: Kellie
Course: Beef, Dinner, Main Course
Cuisine: American

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