This Philly Cheesesteak Quesadilla recipe has all of the flavors of a cheesesteak in a crispy quesadilla. Great for dinner or game day!
Cheesesteak Quesadilla Recipe
My youngest son has been a big fan of quesadillas ever since he could eat solid food. To say that it feels like we’ve tried a zillion combinations is probably an understatement.
One of his favorites is this Philly Cheesesteak Quesadilla. And let’s be honest, with a combination of tender beef, caramelized onions, tender bell peppers and mushrooms wrapped in ooey gooey cheese and a crispy tortilla – it’s not hard to see why!
Sometimes, I change things up by using chicken or ground beef in place of the ribeye steaks. And if I happen to have Monterey Jack, Cheddar, or Colby Jack cheese on hand, I’ll use those. If you prefer white mushrooms in place of the baby Bella mushrooms, use those instead.
Cheesesteak Quesadilla Recipe
- ribeye steaks
- vegetable oil
- medium onion
- Salt and pepper
- green bell pepper
- baby Bella mushrooms
- Provolone cheese
- burrito-size tortillas
How to make Cheesesteak Quesadilla
Time needed: 40 minutes.
How to make Cheesesteak Quesadilla
- Freeze and slice.
Freeze ribeye steaks for an hour. Remove from the freezer and use a very sharp knife to thinly slice the meat across the grain.
- Caramelize onion.
Preheat skillet over medium-high heat. Add oil, onions, and season with salt and pepper. Cook onions until they begin to caramelize.
- Cook meat.
Add the thin strips of beef into the pan with the onions. Season beef with salt and pepper. Cook, breaking up the meat with a spatula until meat is cooked through.
- Add peppers and mushrooms.
Add the green pepper and mushrooms, cooking just until tender. Remove the pan from the heat. Set aside.
- Preheat griddle.
Preheat a griddle over medium-high heat.
- Assemble and cook the quesadilla.
Place a tortilla on the griddle. Spoon one-fourth of the beef mixture over half of the tortilla. Top with 2 slices of Provolone. Fold the bare part of the tortilla over the top of the ingredients. Cook until the bottom begins to brown – carefully, flip the quesadilla over and continue to cook until the bottom browns and the cheese is melted. Repeat assembly and cooking instructions with the remaining ingredients.
- Slice.
Remove the quesadillas from the griddle to a cutting board. Slice each one into 3-4 wedges.
Cheesesteak Quesadilla: FAQs
Substitute sliced chicken or ground beef for the sliced beef. Monterey Jack cheese is a great substitute for Provolone cheese!
Yes, you can! To freeze quesadillas, wrap them tightly in plastic wrap and then put them in a freezer-safe container or zip-top bag. Freeze them for up to 2 months. To reheat them, allow them to thaw in the refrigerator overnight them microwave them until the cheese is melted and the quesadilla is hot. Alternately, you can also heat them through in the oven.
Microwave them until the cheese is melted and the quesadilla is hot. Alternately, you can also heat them through in the oven.
This is a great recipe to make ahead of time! However, your quesadillas may not be as crispy as if they were freshly made.
Store any leftovers tightly wrapped or covered in refrigerator and use them up within 4 days.
How did you like this Philly Cheesesteak Quesadilla recipe? Isn’t it a great way to change things up? I would love to hear what your expereince with this recipe is. Please leave a comment letting me know!
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Philly Cheesesteak Quesadilla
This Philly Cheesesteak Quesadilla recipe has all of the flavors of a cheesesteak in a crispy quesadilla. Great for dinner or game day!
Ingredients
- 2 ribeye steaks
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- Salt and pepper, to taste
- 1 green bell pepper, seeded and chopped
- 5-6 baby Bella mushrooms, sliced
- 8 slices Provolone cheese
- 4 large burrito-size tortillas
Instructions
- Freeze ribeye steaks for an hour. Remove from the freezer and use a very sharp knife to thinly slice the meat across the grain.
- Preheat skillet over medium-high heat, add oil, onions, and season with salt and pepper. Cook onions until they begin to caramelize.
- Add the thin strips of beef into the pan with the onions. Season beef with salt and pepper. Cook, breaking up the meat with a spatula until meat is cooked through.
- Add the green pepper and mushrooms, cooking just until tender. Remove the pan from the heat. Set aside.
- Preheat a griddle over medium-high heat.
- Place a tortilla on the griddle. Spoon one-fourth of the beef mixture over half of the tortilla. Top with 2 slices of Provolone. Fold the bare part of the tortilla over the top of the ingredients. Cook until the bottom begins to brown - carefully, flip the quesadilla over and continue to cook until the bottom browns and the cheese is melted. Repeat assembly and cooking instructions with the remaining ingredients.
- Remove the quesadillas from the griddle to a cutting board. Slice each one into 3-4 wedges.
Notes
- Substitute sliced chicken or ground beef for the sliced beef.
- Monterey Jack cheese is a great substitute for Provolone cheese.
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Nutrition Information:
Yield: 8 Serving Size: 1/2 quesadillaAmount Per Serving: Calories: 687Total Fat: 33gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 67mgSodium: 1500mgCarbohydrates: 68gFiber: 10gSugar: 7gProtein: 32g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
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