Philly Cheesesteak Quesadilla Recipe
Philly Cheesesteak Quesadillas are filled with beef and melted cheese in a soft tortilla that is toasted on a skillet until crisp. This quesadilla recipe is great for a hearty lunch or easy dinner in under 30 minutes.
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We love the classic Philly Cheesesteak Sandwich, and putting those flavors into a quesadilla is brilliant and even easier. Quesadillas freeze well and leftovers can also be reheated, so it is a great make-ahead recipe and perfect for your meal prep. We love serving quesadillas with Taco Soup and of course topped with Pico de Gallo.
Hey, hey! Valentina with Valentina’s Corner sharing our homemade Quesadilla Recipe.
What is a Quesadilla?
A quesadilla is a Mexican dish. It is a tortilla is filled with cheese, spices of choice, meats, beans, and vegetables and cooked on a skillet. A simpler way to describe quesadillas would be a flat loaded taco!
For this recipe, we used Philly Cheesesteak inspired ingredients consisting of cubed beef, peppers, mushrooms, onions and loaded with cheese; then cooked until tortilla is crispy and filling is hot.
Ingredients for Quesadillas-
Quesadillas are so versatile and can be filled with just about anything or a combination of ingredients. Today we share our beef quesadilla recipe.
- Flour Tortilla- Medium burrito size tortillas are typical. Smaller tortillas may be used which will result in more quesadillas. Buy quesadillas that fit the base of your skillet.
- Meat- Use good quality beef. Ribeye is the best choice for a Philly Quesadilla. You can also use top sirloin or steak of choice if you’re looking for a less expensive option. TIP: The meat may be cut into cubes or thinly sliced.
- Cheese- A mild provolone works best (avoid aged provolone). American cheese can also be used as a substitute. TIP: Shredded or sliced cheese will work in quesadillas though shredded cheese will melt faster.
- Vegetables- A mixture of red and green peppers, onion and mushrooms. You can omit the bell peppers for a classic Philly combination.
- Seasoning- Salt, pepper, and freshly minced garlic are all you need.
How to Make Philly Cheesesteak Quesadillas:
- Cook meat. Heat 2 tsp oil in a large skillet over high heat. Add finely cubed meat and season with salt and pepper. Cook just until meat is fully cooked, stirring as needed. Remove meat from skillet and cover to keep warm.
- Saute vegetables. While the meat is cooking, cube the peppers, onions, and mushrooms. Add to the same skillet with an additional teaspoon of oil and cook until vegetables are tender, cook over medium/high heat. Add the meat and minced garlic to the vegetables and cook until meat is reheated.
- Assemble the quesadilla. Spread a thin layer of mayo on 1 side of tortillas. TIP: You can skip the mayo for a lighter taste. Add half of the mixture to one side of the quesadilla and top with cheese. Close the tortilla.
- Cook. Add both tortillas to a clean non-stick skillet and cook until tortillas are golden brown. Flip and cook until cheese completely melts. TIP: You can grease the pan with butter and/or oil for a crispier tortilla.
TIPS for the Best Quesadillas:
Though quesadillas are pretty easy to prepare, here are some tips to ensure success!
- To Make Them Spicy- If you love spicy food, add some hot sauce or sriracha to the mayo when spreading over the tortillas.
- Tortilla Sizes- You can use any tortilla sizes and fill with as much filling as desired. A smaller tortilla requires less filling added and will give you more quesadillas.
- Griddle- A griddle may also be used instead of a skillet to cook the quesadillas.
- Heat- Be sure to keep the heat at a medium. If you turn the heat up too high, the tortilla will burn and cheese won’t melt.
- Cutting tortillas- It’s easiest to cut the quesadillas with a pizza cutter, though a sharp knife will also work.
- Freezing- Quesadillas may be frozen once assembled. Fully thaw then sauté until filling is hot.
- To reheat quesadillas – cook over low heat until reheated, flipping once.
I hope this hearty loaded homemade quesadilla recipe will become a hit with the family. We love sharing new ways of enjoying the timeless flavors of Philly Cheesesteak.
More Delicious Ways to Use Tortillas:
- Shrimp Fajitas – so tasty hugged by a warm tortilla
- Breakfast Burritos – you’ll love the crisp shell
- Fish Tacos – with the best fish taco sauce
- Beef Tacos – our favorite beef taco meat
- Spicy Chicken Quesadillas – with the easiest filling
- Chicken Wraps– perfect for lunch or dinner
Philly Cheesesteak Quesadilla Recipe
![Philly Cheesesteak Quesadillas cut and stacked](https://natashaskitchen.com/wp-content/uploads/2020/01/Philly-Cheesesteak-Quesedilla-5-160x160.jpg)
Ingredients
- 2 flour tortillas, medium/ burrito-sized
- 1/2 lb beef, (ribeye or top round), thinly sliced or diced
- 1/2 medium onion, chopped
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 6 oz mushrooms, diced
- 3 slices provolone cheese, (avoid aged cheese), sliced in half
- 1 Tbsp light olive oil, divided
- 1 garlic clove, minced
- ¼ tsp sea salt, or to taste
- 1/8 tsp ground black pepper, or to taste
- 2 tsp mayo, optional
Instructions
- In a large skillet, heat 2 tsp oil, once hot add the chopped meat. Season with salt and pepper and cook until meat is fully cooked. Remove from skillet and cover to keep warm.
- Meanwhile, finely chop the onion, dice the mushrooms, and peppers. Sautee vegetables in the same skillet until tender, adding another teaspoon of oil if needed.
- Add the beef back to the skillet with minced garlic, stir and cook until meat is reheated.
- Spread mayo (if using) on the tortillas. Divide the filling between the tortillas, adding them to one side of the tortilla. Top the filling with sliced cheese and close the tortilla
- Heat a skillet over med heat. For a crisper tortilla, add a little oil to the pan. Place the tortilla in the hot pan and sautee until the cheese is melted and the outside is golden and crisp, flipping once. Slice and serve.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Made these on homemade sourdough wheat tortillas. Used this recipe to salvage tough steak. Out of this world amazing, not a single bite left. Everyone kept saying “mmmm” during the meal lol!
That’s great to hear, Lena!!
Hi Natasha, these look delicious… would the raw tortillas be best for this recipe or any tortilla would work?
Hi Ana! You can use any tortilla, just cook it first if you plan to use raw.
Hi, Natasha, could you use left over cooked potroast or pork roast shredded for this recipe? I follow your page and love you and your family. My hubby even gets on your page now and then too. Hugs Gail
Hi Gail, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Are you using Cilantro in this recipe? I think that is what I see….
Hi Beth! Yes, you can garnish it with cilantro if you’d like.
The combination of peppers,mushrooms and provolone cheese make for a tasty combination. I like your food blog because you demonstrate how to use the ingredients. Quesidillas of any kind were a staple in my home.
Yes, it is such a treat! We love it at home too, glad you enjoyed this recipe!
I found this recipe when I was looking for ways to use leftover rib roast from Christmas. My husband and I both really liked it and I’ll definitely make it again.
My tortillas were about 6 inches, so I used one slice of provolone and one slice of Tillamook American cheese. Great combo. I only used red pepper and onion, plus a couple leftover mushrooms I had; I would recommend doubling the veggies.
Thank you so much for sharing that with me, Lora! I’m so happy you enjoyed that!
I followed your recipe and to be honest, I’m in love with this Mexican cheesy meaty quesadilla! But I added a twist. Organic ghee being a super grilling alternative, I replaced the olive oil with that. Recently I’ve tried Milkio ghee- and it’s the best organic ghee I’ve ever come across. It not only replaces the oil, but also enhances the taste remarkably.
https://milkio.co.nz/organic-ghee-means/
I love this website! Every recipe I have tried has been great ! Has anyone tried using corn tortillas instead of flour?
Aaw, thank you so much for the good feedback, Chris. I’m glad that you’re enjoying these recipes! I haven’t tried that but maybe others here can share their experience.
I just made these the other night, they were fantastic. Even my picky 13 yr old son loved them. I use quite a bit your recipes, all are great. My wife and I watch your youtube videos all the time.
Thank you so much for sharing that with me, Tom! I’m so glad you enjoyed it!
wondering if you can use chicken , will be trying it as is but have chicken to be used up, thanks
Yes, that should be fine. I’m sure they will still taste delicious!
Can you make this recipe but with a pizza styled version please?
Thank you so much for that suggestion, Stacy!
Hi do you have recipe for plain cheese quesadilla?
Hi Christine, you can follow our 3 ways to make Breakfast Quesadillas instead.
Fill the tortilla with cheese of your choice and fry on both sides
This was such a winner! So so good and will be made again many times in our homes.
I’m glad this was a hit! Thank you for sharing that with us, Jane.
finger licking good!!!!!
I’m so glad you enjoyed it!
Tried it this morning for lunch and it was delicious!!!! 10/10 would recommend. I was a little hesitant about the mushroom since I don’t like them but you can barely taste it! Definitely would make again 🙂
I’m so happy you enjoyed that, Alma! Thank you for that great review.
delicious,easy recipe.instead of mayo i used guagamole .sooo yumiiii
Nice sounds good, guacamole is a great substitute!
Delicious! Thanks Natasha!!
You’re welcome, glad you liked it!
Hi Natasha, this recipe is really good!! Definitely making this again. I received an excellent review from my family. Thank you!! Wish there was a Natasha’s kitchen phone app ! 😁
I’m so happy to hear that! Thank you for sharing your great review!
Hi Natasha!
Love, love, loved these! Amped up the flavour a little bit by using horseradish mayo in place of the regular, gave it a nice lil bite!
Always love your tried, tested and proven recipes! Thank you for making meal prep that much easier!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I’m glad u posted this; I’m making these tonight and my father in law loves horseradish
Hi, I just found your recipe, it looks fantastic. I’m looking forward to make some. My question, I wanna use thinly sliced Prime Rib. How long do it needs to cook ? (smiling)
Hi Benjamin, if it is already cooked prime rib, you can just warm the meat without re-cooking it.
I hate to be a Debbie Downer but I thought this was very bland. Not bad just blah. I did not add the Mayo so maybe that was the problem? I used beef tenderloin so of course that was great. Oh well I ate it so no harm no foul lol!
Hi Laura, I suggest trying it per the recipe and it will make all the difference in flavor.
I agree with your comments. Not bad – just not a lot of flavor. I used sirloin and a chipotle aioli – which was better than the one I tried mayo on. I did not use mushrooms because my son doesn’t like them (but I do) and I was making them for him. Maybe a little more salt would have helped.
So easy and whole family loved it – even my husband who hates peppers!
I’m so happy to hear that! Thank you for sharing your great review!
My family loves quesadillas and this has become one of our favorite recipes!
So glad to hear that, Lily!
This may have been too good. I could have kept making more and more tonight. I did add a little McCormicks steak seasoning. Husband loved it! I never make things he likes.
That is so great to hear, Kristin! I hope you and your husband will enjoy every recipe that you will try.
I bought a $12 piece of flank steak and cooked it using my sous vide. Made 3 meals for my husband and I…Mexican fajitas, Korean beef, and the last little bit was made into these Philly cheesesteak quesadillas. Not a single piece of waste. Highly recommend this recipe!
Fantastic! Thank you so much for your great comments and feedback, Netha. I’m glad you enjoyed this recipe!
Delicious! Made these tonight… thank you for all your recipes!
Fantastic! I’m so glad you loved this recipe, thanks for your perfect rating.
Made Philly cheese steak quesadillas, they were great!
Yay, so glad you loved it!
My family loves this recipe! Quick, easy, and filling, not to mention delicious!
That’s just awesome Christy! Thank you for sharing this wonderful review!
Seriously sooo good!
Super easy and quick to make. Every single recipe I have made from Natasha has turned out absolutely DELICIOUS, including this one!
Super! Thank you so much for your awesome feedback, we appreciate it!
Outstanding! I made the flour tortillas from scratch, which made it even more yummy. And, bonus, they are delicious reheated. Once again, thanks for shaking up meal time in my house, Natasha!
I’m so glad you enjoyed that Jill! That’s so great!
So, so, so good! We’re going to try your Philly Cheesesteak recipe soon also. The flavours were perfect. I don’t like peppers but I couldn’t even tell they were there! We thought there were too many veggies while cooking but they reduced in size nicely and were just the right amount in combination with the steak.
I’m so happy you enjoyed that Izabela!
Yummy! I’m eating this as I write this comment. I Highly recommend!
Thank you for that wonderful review Dar!
I made this recipe and it was delicious!!!!! I’m planning to make it again!!!!
So wonderful to hear that! Thank you so much.
I haven’t made them yet, but I am planning on it tonight. I’m going to used shaved rib eye and add some fajita seasoning. I’ll let you know the results.
Sounds like a great idea and yes please feel free to share with us your feedback!
We had the ingredients so decided to make this.
They turned out looking just like the picture.
I found them a bit greasy and suggest omitting the oil to cook the meat and then again to cook the peppers/onions/mushrooms.
This may char the veggies but that is tasty also.
Thanks for the easy guidance to make this great meal.
Thank you so much for sharing your experience making this recipe, Jamie. We appreciate your thoughts and tips!
Hi Natasha, what can I use instead of mushrooms?
Hi Fatin, I’m not sure another substitute would do the trick. You can definitely omit them though.
Love your videos and recipes…very personable
You’re so nice! Thank you!
Delicious Quesadillas
I’m so glad you enjoyed it!
Love this
I’m glad you enjoyed that! Thank you for sharing that with me!
Good job
Thank you!
this was so so good. we keep chopped onions, peppers and mushrooms in the freezer so the prep time was 5 minutes to chop the meat.I love your recipes and videos. keep them coming!
Great to hear that, Cathy. I’m happy to know that you loved this recipe!
Hi Natasha!
Thank you for you Facebook recipes.
I made the this tonight and my family was so happy. My picky eater son said “Mom, that was the best quesadilla I have ever eaten”!
Michele B.
Wow-what a great compliment! Thanks for giving this recipe a try.
Hi Natasha, can i use port instead?
Hi Lyuba, I’m not sure why you would use port in this recipe. If you intended this question for a different recipe, please repost it there. Thanks!
They may have meant to write “pork”.
Thank you, Shane! Reading back I bet that’s what they meant! I bet this could work with pulled pork.
Hi Natasha! Can we substitute the beef for chicken? Would there be any changes we would need to make?
I haven’t tried that yet but I imagine that should work too. Just adjust the seasoning according to your preferred taste.
Made this last night for dinner, and about to have leftovers for lunch today. We loved it! I can’t eat bell peppers so in place of them added zucchini.
That’s a nice substitute, Julie. I’m glad that worked out great! Thanks for sharing.
Can’t wait to make these! My husband will love them! Question— the Mayo is on the inside of the quesadilla, right? Just want to make sure I’m reading it right! I know people make grilled cheese with mayo on the outside (the skillet side), so I could see it going either way… Thanks!
That is right, Meghan! We add that on the inside. I hope you love this recipe.
Looks really good, but I miss the video.
Hi Mimi, I don’t have a video for this recipe just yet but I’ll add it to my list. I hope you love this recipe.
Fantastic. I used low carb tortillas and did the same for my Keto Diet. If I only had one word, it would be Yummy!
That’s just awesome!! Thank you for sharing your wonderful review, Debra!
These are absolutely the best!! They are delicious and so easy to make. I have been making weekly for past 6 weeks!!
That’s so great! It sounds like you have a new favorite!
Omg this is SO GOOD. It’s great for both lunch and dinner. I am constantly craving this and whenever I make it I get 3-4 meals out of it.
Sounds like you found a new favorite Antonina! Thank you for that awesome feedback.
I cheated and used hamburger as that is what I had had handy last night. Worked great. But I promise I will use the ‘real thing’ next time!
I’m so glad you liked it with the hamburger! I can’t to hear how you like it the original way!
Really really good. Simple to make too
I made these for dinner last night and I felt like they were really lacking the flavour. I followed the recipe to a T but the flavour still wasn’t there.
Hi Jada, these have all the classic flavors of Philly cheesesteak. You might just need to season the steak more with salt and pepper – under seasoning could be the culprit. If you didn’t add it, you’d probably enjoy the mayo for added flavor.
I used Montreal Steak Seasoning instead of salt and pepper and it was perfect! Very yummy!
So great to hear that and thanks for sharing that with us, Darlyn!
These turned out great..and so easy…love the step by step instructions!!! A hit at my house!! Thank you!!
Aww that’s the best! Thank you for sharing that with me, Charlotte!
tip to those using a top sirloin slice thin after semi freezing ,meaning slightly frozen ,this allows for thin slices then bring to room temp sear quickly on high in a preheated skillet lightly oiled if left in chunks like Rib Eye or Fillet it Witt be tough
Thanks for the good tip, Joseph! Makes a lot of sense. 😉
Hi Natasha, I see response to almost every comment made on your recipes, is this accurate? If so then that is so commendable for you to take the time to answer every commenter, hats off to you
Thank you for noticing, Anganie! We do our best to reply to every single one. Thank you for stopping by!
Sounds delish! Pulled pork quesadillas are my favorite way to use up pulled pork. Add some Monterey Jack shreddded cheese and Dip in sour cream with coleslaw on the side! Yummmm!
That sounds delicious, Jenna! Thank you for that amazing feedback.
I am already drooling, just by looking at these quesadillas
I hope you give them a try soon! Thank you for stopping by!
Little tip!
If you have Trader Joe’s near by, you can purchase already thinly sliced beef steak!
Thank you for that great tip!
If you live in Toronto, Canada, you can also buy thinly sliced beef at TNT Supermarket.
These look delicious, I am saving make soon!
That’s a great time-saving tip! Thanks Carolyn. I hope you love these Quesadillas!
I love peppers and onions, so this recipe was perrrrfect! Thanks! The flavor was wonderful.
That’s just awesome! Thank you for that wonderful review, Erin!
Tastiest quesadilla ever!! Great idea to make it into a quesadilla. These would be perfect as an appetizer or your main meal.
That is a genius idea, Natalie!
These were amazing! All of the delicious flavors of a cheesesteak but without the mess!
Isn’t the flavor amazing! Thank you for stopping by and leaving that amazing review, Stephanie!