If you love quesadilla recipes easy and crave the bold flavors of a Philly cheesesteak, this Philly Cheesesteak Quesadilla is the perfect fusion dish! Featuring tender, juicy steak, melted cheese, and caramelized onions and peppers, all wrapped in a crispy tortilla, this is one of the best quesadilla recipes you’ll ever try.
Whether you’re looking for a calorie breakfast, a quick quesadilla recipe, or even a vegetarian Indian quesadilla alternative, this guide has delicious options for everyone!
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy – Ready in just 20 minutes, perfect for busy nights.
- Crispy & Cheesy – Golden tortillas packed with melty cheese and savory steak.
- Customizable – Make it vegetarian or swap proteins.
- Perfect for Any Meal – Great for breakfast, lunch, or dinner.
- Restaurant-Quality at Home – Skip takeout and make this cheesy delight yourself!
Ingredients Needed
For the Philly Cheesesteak Filling:
- 1 lb ribeye steak (or sirloin), thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 small onion, thinly sliced
- 1 bell pepper (green or red), thinly sliced
- ½ cup mushrooms, sliced (optional)
For the Quesadilla:
- 4 large flour tortillas
- 1 ½ cups shredded provolone cheese (or mozzarella)
- 1 tablespoon butter (for crispy tortillas)
Optional Toppings & Dips:
- Sour cream
- Guacamole
- Salsa
- Pickled jalapeños
Kitchen Equipment You’ll Need
To make this cheesesteak quesadilla, you’ll need:
- Large skillet or griddle
- Spatula
- Knife & cutting board
- Cheese grater
Step-by-Step Instructions
1. Cook the Steak
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the steak with salt, black pepper, garlic powder, and smoked paprika. Sear the steak for 2-3 minutes per side, then remove from the pan and set aside.
2. Sauté the Vegetables
In the same skillet, add the onions, bell peppers, and mushrooms. Sauté for 4-5 minutes, until softened and caramelized. Remove from heat.
3. Assemble the Quesadilla
Lay a tortilla flat and sprinkle ½ cup shredded cheese on one half. Add a layer of steak and sautéed veggies. Sprinkle another ¼ cup of cheese on top, then fold the tortilla in half.
4. Cook the Quesadilla
Melt ½ tablespoon butter in a skillet over medium heat. Cook the quesadilla for 2-3 minutes per side, until golden brown and crispy. Repeat for the remaining tortillas.
5. Slice & Serve
Cut each quesadilla into wedges and serve hot with sour cream, guacamole, or salsa on the side.
Tips for the Best Cheesesteak Quesadilla
- Use thinly sliced steak – This ensures quick, even cooking.
- Shred your own cheese – Pre-shredded cheese has anti-caking agents that affect melting.
- Cook low and slow – Avoid burning the tortilla by keeping the heat at medium.
- Let the quesadilla rest – Wait 1-2 minutes before slicing to keep the cheese from oozing out.
Common Mistakes to Avoid
- Overloading the tortilla – Too much filling makes it hard to flip.
- Cooking on high heat – This burns the tortilla before the cheese melts.
- Skipping the butter – This gives the quesadilla a golden, crispy finish.
Serving and Presentation Ideas
For a restaurant-style dish:
- Serve on a wooden cutting board with fresh cilantro garnish.
- Arrange quesadilla slices in a fan shape with dipping sauces in the center.
- Add a side of spicy chipotle aioli for extra heat.
Variations and Recipe Swaps
Vegetarian Indian Quesadilla Version
Looking for a vegetarian Indian quesadilla? Try these swaps:
- Swap steak for paneer or tofu for a protein boost.
- Use Indian spices like cumin, garam masala, and turmeric for bold flavors.
- Add roasted bell peppers and onions for a masala twist.
- Serve with mint chutney instead of sour cream.
Other Variations
- Breakfast Quesadilla – Add scrambled eggs and breakfast sausage.
- Low-Calorie Breakfast Version – Use whole wheat tortillas and lean chicken instead of steak.
- Spicy Version – Add chopped jalapeños or red pepper flakes to the filling.
- Keto Option – Use cheese wraps instead of tortillas and skip the bell peppers.
Storage and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze uncut quesadillas for up to 2 months.
- Reheating: Reheat in a skillet for 2 minutes per side or in the oven at 350°F for 10 minutes.
What to Serve with Philly Cheesesteak Quesadillas
This dish pairs perfectly with:
- French fries or sweet potato fries – A classic side.
- Coleslaw – Adds freshness and crunch.
- Roasted corn salad – Complements the smoky flavors.
FAQs
1. Can I make these ahead of time?
Yes! Assemble the quesadillas and store them in the fridge until ready to cook.
2. Can I use chicken instead of steak?
Absolutely! Use grilled or shredded chicken for a lighter version.
3. How do I make this dairy-free?
Use dairy-free cheese and coconut oil instead of butter.
4. Can I make this recipe gluten-free?
Yes! Just use gluten-free tortillas instead of flour tortillas.
Conclusion
This Philly Cheesesteak Quesadilla combines the bold, savory flavors of a cheesesteak with the crispy, cheesy goodness of a quesadilla. Whether you’re looking for a quick quesadilla recipe, a calorie breakfast option, or a vegetarian Indian twist, this dish is a must-try!
Try it out, and let us know how it turns out! If you loved this recipe, share it and subscribe for more quesadilla recipes easy.
PrintPhilly Cheesesteak Quesadilla : A Classic Flavor
If you love quesadilla recipes easy and crave the bold flavors of a Philly cheesesteak, this Philly Cheesesteak Quesadilla is the perfect fusion dish!
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Category: appetizer
- Cuisine: Indian
Ingredients
For the Philly Cheesesteak Filling:
- 1 lb ribeye steak (or sirloin), thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 small onion, thinly sliced
- 1 bell pepper (green or red), thinly sliced
- ½ cup mushrooms, sliced (optional)
For the Quesadilla:
- 4 large flour tortillas
- 1 ½ cups shredded provolone cheese (or mozzarella)
- 1 tablespoon butter (for crispy tortillas)
Optional Toppings & Dips:
- Sour cream
- Guacamole
- Salsa
- Pickled jalapeños
Instructions
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the steak with salt, black pepper, garlic powder, and smoked paprika. Sear the steak for 2-3 minutes per side, then remove from the pan and set aside.
In the same skillet, add the onions, bell peppers, and mushrooms. Sauté for 4-5 minutes, until softened and caramelized. Remove from heat.
Lay a tortilla flat and sprinkle ½ cup shredded cheese on one half. Add a layer of steak and sautéed veggies. Sprinkle another ¼ cup of cheese on top, then fold the tortilla in half.
Melt ½ tablespoon butter in a skillet over medium heat. Cook the quesadilla for 2-3 minutes per side, until golden brown and crispy. Repeat for the remaining tortillas.
Cut each quesadilla into wedges and serve hot with sour cream, guacamole, or salsa on the side.
Notes
- Use thinly sliced steak – This ensures quick, even cooking.
- Shred your own cheese – Pre-shredded cheese has anti-caking agents that affect melting.
- Cook low and slow – Avoid burning the tortilla by keeping the heat at medium.
Nutrition
- Serving Size: 4
- Calories: 350
- Fat: 17g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 35g
Keywords: Philly Cheesesteak Quesadilla