Philly Cheese Steak Quesadillas

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Philly Cheese Steak Quesadillas: A Crispy, Cheesy Twist on a Classic

Tender steak, sautéed onions, and gooey melted cheese folded into golden tortillas—your new favorite comfort food

Introduction: When Philly Meets Quesadilla

There’s something magical about combining two beloved comfort foods into one irresistible dish. These Philly Cheese Steak Quesadillas take the iconic flavors of a Philly cheesesteak—juicy steak, caramelized onions, and melty cheese—and wrap them in a crispy, golden tortilla for a handheld meal that’s perfect for lunch, dinner, or game day.

They’re quick to make, easy to customize, and guaranteed to satisfy. Whether you’re feeding a crowd or just craving something indulgent, this recipe delivers bold flavor and cheesy goodness in every bite.

Ingredients Breakdown

Let’s take a closer look at what makes these quesadillas so delicious:

Steak:

  • Ribeye or sirloin (1 lb / 450 g, thinly sliced against the grain)
    Rich and tender—ideal for quick cooking and maximum flavor.

Tip: Freeze steak for 15 minutes before slicing for easier handling.

Veggies:

  • Olive oil (1 tbsp)
    For sautéing and adding richness.
  • Onion (1 small, thinly sliced)
    Adds sweetness and depth—essential for that Philly flavor.

Optional: Add bell peppers or mushrooms for extra texture.

Cheese:

  • Provolone, mozzarella, or American cheese (1½ cups shredded or sliced)
    Melts beautifully and complements the steak.

Tip: Use a mix of cheeses for extra gooeyness

Tortillas:

  • Flour tortillas (4–6, medium size)
    Crispy when pan-fried—perfect for folding and holding the filling.

Optional: Use whole wheat or low-carb tortillas if preferred

Seasoning:

  • Salt and pepper (to taste)
    Essential for balancing flavors.
  • Garlic powder or steak seasoning (optional)
    Adds extra depth and savory notes.

Equipment Needed

  • Large skillet or griddle
  • Cutting board and knife
  • Tongs or spatula
  • Cheese grater
  • Mixing bowl
  • Paper towels

Tip: Use a cast iron skillet for the best sear and crisp.

Step-by-Step Instructions

Step 1: Prep the Steak

Thinly slice 1 lb ribeye or sirloin against the grain.

Season with salt, pepper, and optional garlic powder.

Optional: Marinate in Worcestershire sauce or soy sauce for 15 minutes.

Step 2: Sauté the Onion

Heat 1 tbsp olive oil in a skillet over medium heat.

Add sliced onion and cook for 5–7 minutes, until soft and golden.

Remove and set aside.

Optional: Add bell peppers or mushrooms and sauté until tender.

Step 3: Cook the Steak

In the same skillet:

  • Increase heat to medium-high.
  • Add steak slices and cook for 3–5 minutes, until browned and cooked through.

Return onions to the pan and toss to combine.

Tip: Don’t overcrowd the pan—cook in batches if needed.

Step 4: Assemble the Quesadillas

Lay out flour tortillas.

On one half of each tortilla:

  • Add a layer of cheese
  • Spoon on steak and onion mixture
  • Top with more cheese

Fold tortillas in half to enclose the filling.

Optional: Add hot sauce or mayo for extra flavor.

Step 5: Cook the Quesadillas

Wipe out skillet and return to medium heat.

Cook each quesadilla for 2–3 minutes per side, until:

  • Tortilla is golden and crispy
  • Cheese is melted

Transfer to a cutting board and let rest for 1 minute.

Slice into wedges.

Yields:

  • 4–6 servings

Presentation Tip: Serve with dipping sauces and fresh herbs.

Serving Suggestions

Perfect for:

  • Weeknight dinners
  • Game day snacks
  • Casual entertaining
  • Lunch on the go

Pair with:

  • French fries or sweet potato wedges
  • Coleslaw or garden salad
  • Pickles or pepperoncini
  • Cold beer or iced tea

Tip: Serve with ketchup, ranch, or chipotle mayo for dipping.

a Variations to Try

Want to make it your own? Try these delicious twists:

Spicy Philly Quesadillas

Add jalapeños or hot sauce to the filling.

Garlic Herb Quesadillas

Add fresh herbs and garlic butter to the tortilla.

Veggie Philly Quesadillas

Use mushrooms, peppers, and zucchini instead of steak.

Triple Cheese Quesadillas

Use provolone, cheddar, and mozzarella for extra gooeyness.

Vegan Version

Use plant-based steak strips and dairy-free cheese.

Storage and Make-Ahead Tips

  • Make-Ahead: Cook steak and onions up to 2 days in advance.
  • Refrigerate: Store assembled quesadillas in airtight container for up to 3 days.
  • Freeze: Freeze cooked quesadillas for up to 1 month. Reheat in skillet or oven.

Tip: Reheat at 350°F for 10 minutes to restore crispiness.

Nutrition Notes (Per Serving, ~1 of 6)

  • Calories: ~420
  • Protein: ~25g
  • Carbohydrates: ~28g
  • Fat: ~24g
  • Sugar: ~3g
  • Sodium: ~600mg
  • Fiber: ~2g

These quesadillas are:

  • Crispy and cheesy
  • Bold and savory
  • Perfectly portioned
  • Great for sharing

Final Thoughts

These Philly Cheese Steak Quesadillas are more than just a meal—they’re a celebration of flavor, texture, and comfort. Whether you’re cooking for a crowd or just treating yourself, they’re guaranteed to satisfy and impress.

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