Philly Cheesesteak Quesadilla
Shaved ribeye or sirloin, sautéed green pepper and onion, provolone and American cheese in a crispy flour tortilla. Everything that makes a Philly cheesesteak great — the beef, the peppers, the ridiculous amount of melted cheese — translated into a quesadilla that's faster to make and easier to eat.
Ingredients
Meat & Protein
- 10 oz ribeye steak or sirloin — frozen for 20 minutes then shaved as thin as possible, or substitute leftover cooked steak sliced thin
Produce
- 1 green bell pepper thinly sliced
- 1 yellow onion thinly sliced
- 2 garlic cloves minced
Dairy
- 4 slices provolone cheese mild, not aged
- 4 slices American cheese slices
- 1 tbsp unsalted butter for toasting tortillas
Pantry & Canned Goods
- 4 flour tortillas large, burrito size
- 1 tbsp olive oil
- 1 tbsp Worcestershire sauce
Seasonings & Spices
- 0.5 tsp kosher salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
Instructions
- If using raw steak: place in the freezer for 20 minutes to firm up, then use a sharp knife to shave as thin as possible against the grain. Season with salt, pepper, and garlic powder.
- Cook the peppers and onions: heat olive oil in a large skillet over medium-high heat. Add the sliced onion and green pepper, season with salt and pepper, and cook for 7 to 9 minutes until softened and lightly browned. Add the minced garlic and Worcestershire sauce, stir, and cook 1 more minute. Remove from the pan and set aside.
- Cook the steak: increase heat to high. Add the shaved steak to the same pan in a single layer — work in batches if needed. Cook for 2 to 3 minutes, stirring once or twice, until browned. (If using leftover cooked steak, skip this step and slice thin cold.)
- Build the quesadillas: lay a tortilla flat. On one half, layer 1 slice of American cheese, then half the steak, then half the pepper and onion mixture, then 2 slices of provolone. Fold over and press firmly. Repeat with the second tortilla.
- Wipe the skillet clean and set over medium heat with a small pat of butter. Cook each quesadilla until deeply golden and crisp, about 2 to 3 minutes per side, pressing gently with a spatula. Rest 1 minute before cutting into wedges.
Notes
The two-cheese approach is deliberate: American cheese melts fast and creates the creamy, gooey base layer; provolone adds the sharper, more complex flavor that makes this taste like an actual Philly cheesesteak. Using only provolone produces a less melty result. Using only American tastes flat. Both together is the right call.
Leftover steak from the fridge — the One-Pan Garlic Butter Steak Bites, Air Fryer Steak and Potatoes, or Pan-Seared Pork Chops with Garlic Butter — all work here. Slice cold and thin; they'll heat through in the quesadilla without drying out.
For the most authentic Philly flavor, add a tablespoon of Cheese Whiz to the inside of the tortilla before layering. Not required, but genuinely good.
Tried this recipe?Let us know how it was!