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Cheesy Philly Cheese Steak Quesadillas

Cheesy Philly Cheese Steak Quesadillas

These Cheesy Philly Cheese Steak Quesadillas combine tender seasoned beef, caramelized onions, sautéed peppers, and gooey melted cheese inside crispy golden tortillas. They're an easy, flavor-packed comfort food perfect for weeknight dinners, game day, or family gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 645
Ingredients Method Notes

Ingredients
  

  • For the Filling:
  • 1 pound sirloin or ribeye steak thinly sliced
  • 1 tablespoon olive oil
  • 1 medium onion thinly sliced
  • 1 bell pepper thinly sliced
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 2 tablespoons chopped fresh parsley optional
  • For the Quesadillas:
  • 4 large flour tortillas
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded provolone cheese
  • 1 tablespoon butter or oil for cooking

Method
 

  1. Prepare the Vegetables:
  2. Heat olive oil in a large skillet over medium heat.
  3. Add the sliced onion and bell pepper.
  4. Cook for 5–7 minutes, stirring occasionally, until softened and lightly caramelized.
  5. Add the minced garlic.
  6. Cook for 30 seconds until fragrant.
  7. Remove the vegetables from the skillet and set aside.
  8. Cook the Beef:
  9. Add the thinly sliced beef to the same skillet.
  10. Season with salt, black pepper, and paprika.
  11. Cook for 3–5 minutes, stirring occasionally, until browned and cooked through.
  12. Combine the Filling:
  13. Return the cooked onions and peppers to the skillet.
  14. Stir everything together.
  15. Cook for 1 minute to blend the flavors.
  16. Remove from the heat.
  17. Assemble the Quesadillas:
  18. Place one tortilla on a clean work surface.
  19. Sprinkle a layer of shredded mozzarella and provolone over one half.
  20. Add a generous scoop of the beef mixture.
  21. Top with another layer of cheese.
  22. Fold the tortilla in half.
  23. Repeat with the remaining tortillas.
  24. Cook the Quesadillas:
  25. Heat a clean skillet over medium heat.
  26. Lightly grease the skillet with butter or oil.
  27. Place one quesadilla in the skillet.
  28. Cook for 2–3 minutes until golden brown.
  29. Carefully flip.
  30. Cook another 2–3 minutes until crispy and the cheese has fully melted.
  31. Repeat with the remaining quesadillas.
  32. Slice and Serve:
  33. Transfer the cooked quesadillas to a cutting board.
  34. Let them rest for 1 minute.
  35. Slice each quesadilla into wedges.
  36. Garnish with chopped parsley if desired.
  37. Serve hot with salsa, sour cream, guacamole, or queso dip.

Notes

Freeze the steak for 20–30 minutes before slicing to make it easier to cut thinly.
Freshly shredded cheese melts much better than pre-shredded cheese.
Buttering the tortillas creates an extra crispy golden exterior.
Avoid overfilling the quesadillas to prevent the filling from spilling out while flipping.
Let the quesadillas rest for one minute before slicing to help the cheese set.