Name: Philly Cheesesteak Quesadilla
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz thinly sliced beef (ribeye, sirloin, or deli roast beef); 1 tbsp olive oil or butter; 1 medium onion, thinly sliced; 1 green bell pepper, thinly sliced; 2 cloves garlic, minced; Salt and black pepper, to taste; 4 medium or 2 large flour tortillas; 4–6 slices provolone cheese (or 1 cup shredded cheese); Optional: mushrooms, hot sauce, or pickled jalapeños

This Philly Cheesesteak Quesadilla is my favorite way to turn a classic sandwich into a quick and satisfying meal. It’s got all the flavors I love from a traditional Philly cheesesteak—tender beef, melty cheese, sautéed onions and peppers—all tucked inside a crispy, golden tortilla. It’s perfect for lunch, dinner, or even game day snacking when I want something hearty without too much fuss.

Why You’ll Love This Recipe

I love how easy it is to make this recipe with just a skillet and a few simple ingredients. It gives me all the indulgent, cheesy satisfaction of a cheesesteak, but with the crispy crunch of a quesadilla. I can whip it up in under 30 minutes, and it’s great for using up leftover steak or deli meat. Plus, I can load it up with extra toppings or keep it classic depending on what I’m craving.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Thinly sliced beef (like ribeye, sirloin, or even deli roast beef)
Olive oil or butter
Onion, thinly sliced
Green bell pepper, thinly sliced
Garlic, minced
Salt and black pepper
Flour tortillas (medium or large)
Provolone cheese slices (or shredded mozzarella, white American, or a mix)
Optional: mushrooms, hot sauce, or pickled jalapeños for extra flavor

directions

I heat a bit of oil or butter in a skillet over medium heat and sauté the onions and peppers until they’re soft and caramelized—about 8–10 minutes.
I add the garlic and cook for another 30 seconds until fragrant.
I stir in the sliced beef and season with salt and pepper. I cook everything together just until the meat is heated through, then set it aside.
In a clean skillet (or the same one wiped out), I lay down a flour tortilla over medium heat.
I layer cheese on one half of the tortilla, add some of the meat and veggie mixture, then top with more cheese and fold the tortilla over.
I cook the quesadilla for 2–3 minutes per side, pressing slightly with a spatula, until the tortilla is golden and crispy and the cheese is melted.
I let it rest for a minute before slicing into wedges and serving hot.

Servings and timing

This recipe makes 2 large quesadillas (about 4 servings).
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: Around 30 minutes

Variations

Sometimes I add mushrooms for extra umami, or I use pepper jack cheese when I want a little kick. I’ve made a version with chicken or ground beef, and it still turns out great. If I’m in the mood for something saucy, I dip it in garlic mayo or spicy aioli. I’ve even made a breakfast version with scrambled eggs added in.

storage/reheating

I store leftover quesadillas in an airtight container in the fridge for up to 3 days. To reheat, I prefer using a skillet so the tortilla gets crispy again—just a couple minutes on each side. The microwave works too, but it softens the tortilla. These don’t freeze well once assembled, but the filling can be made ahead and frozen separately.

FAQs

Can I use pre-cooked or deli meat?

Yes, I’ve used thin-sliced deli roast beef plenty of times and it works great. I just heat it briefly with the peppers and onions.

What cheese works best for this?

I usually use provolone for its melt and mild flavor, but mozzarella, Monterey Jack, or white American cheese also work perfectly.

Can I make this in the oven?

Yes—I’ve baked a tray of folded quesadillas at 400°F (200°C) for about 8–10 minutes, flipping halfway through. It’s great for making multiple at once.

How do I keep the quesadilla from falling apart?

I use just enough filling so it doesn’t overflow and always cook it slowly so the cheese melts before flipping. A little press with the spatula helps seal it too.

What sides go well with this?

I usually serve it with fries, a green salad, or chips and salsa. It also goes great with a creamy dipping sauce like ranch or garlic aioli.

Conclusion

This Philly Cheesesteak Quesadilla is everything I want in a quick, cheesy, satisfying meal. It’s got bold flavors, gooey cheese, and a perfectly crisp exterior—all ready in about half an hour. Whether I’m cooking for myself or serving a group, this recipe always delivers big flavor with minimal effort.