Philly-Style Cheesesteak Quesadillas
Quesadillas and Philly cheesesteaks might come from different culinary worlds, but together they create a crave-worthy mashup. Juicy beef, sautéed vegetables, and a gooey blend of Provolone and Mexican-style cheeses are tucked inside warm tortillas and cooked until crisp and golden.
Even better, these quesadillas are fast, easy, and made with everyday ingredients. They’re ideal for lunch, dinner, or late-night hunger—and they disappear fast whenever they’re served.
Philly Cheesesteak Quesadillas 🧀🥩🌮
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Thinly sliced beef | 1 lb | |
| Onion, finely diced | 1 | |
| Red bell pepper, chopped | 1 | |
| Green bell pepper, chopped | 1 | |
| Mushrooms, sliced | 1 cup | |
| Garlic, minced | 2 cloves | |
| Olive oil | 2 tbsp | Divided |
| Provolone cheese | 6 slices | |
| Mexican cheese blend | ½ cup | |
| Black pepper | ¼ tsp | |
| Kosher salt | To taste | |
| Sriracha mayo or regular mayo | Optional | For spreading |
| Flour or corn tortillas | 4 medium |
Instructions
- Cook the Beef
Warm 1 tablespoon of olive oil in a large skillet over medium heat. Add the beef, season with salt and pepper, and cook until tender and the moisture has evaporated. Remove from the pan and set aside. - Sauté the Vegetables
Add the remaining olive oil to the same skillet. Cook the onion, peppers, mushrooms, and garlic until soft. Return the beef to the pan, stir to combine, and adjust seasoning as needed. - Assemble the Quesadillas
Spread mayo on the tortillas if using. Divide the beef and veggie mixture evenly over each tortilla. Top with Provolone slices and sprinkle with the Mexican cheese blend. Fold in half. - Toast Until Golden
Heat a clean skillet over low heat with a light drizzle of oil. Cook each quesadilla until crispy and golden, flipping once, until the cheese is fully melted. - Serve
Slice into wedges and serve immediately with your favorite dipping sauce.
