Why You’ll Love This Recipe
If you love Philly cheesesteaks and quesadillas, why not combine the two? Steak Cheese Steak Quesadillas are the perfect fusion dish—tender slices of steak, melty cheese, and sautéed peppers and onions, all folded inside a crispy tortilla. They’re quick to make, packed with flavor, and ideal for everything from weeknight dinners to game-day snacks.
What I enjoy most about this recipe is its versatility. I once swapped the traditional provolone for pepper jack cheese, and the little kick of spice took the quesadilla to another level. Whether you dip them in sour cream, salsa, or a creamy cheese sauce, these quesadillas are a fun, handheld way to enjoy cheesesteak flavors without the sandwich.
Print
Steak Cheese Steak Quesadillas
- Total Time: 35 mins
- Yield: 4 quesadillas
- Diet: Halal
Description
Steak Cheese Steak Quesadillas are a delicious fusion of Philly cheesesteak flavors and cheesy Mexican quesadillas. Made with tender slices of steak, sautéed onions and peppers, and plenty of melted cheese inside a golden, crispy tortilla, they’re perfect for lunch, dinner, or game day.
Ingredients
- 1 lb ribeye or sirloin steak, thinly sliced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- 4 large flour tortillas
- 2 cups shredded mozzarella cheese
- 1 cup shredded provolone or Monterey Jack cheese
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- Heat olive oil and butter in a skillet over medium-high heat. Add onions and peppers, cooking until softened and lightly caramelized, about 7 minutes. Add garlic and cook for 1 more minute. Remove and set aside.
- Season steak slices with salt and pepper. In the same skillet, sear steak for 2–3 minutes until browned but still tender. Remove from heat.
- Lay out tortillas and sprinkle half of each with mozzarella and provolone. Add steak, peppers, and onions, then top with more cheese. Fold tortillas in half.
- Heat a clean skillet or griddle over medium heat. Cook each quesadilla for 2–3 minutes per side until golden brown and cheese is melted.
- Slice into wedges and garnish with parsley if desired. Serve with sour cream, salsa, or queso dip.
Notes
- For a creamier quesadilla, spread a thin layer of cheese sauce on the tortilla before adding the filling.
- Use shaved ribeye for a more authentic Philly cheesesteak flavor.
- Quesadillas can be made ahead and reheated in the oven or air fryer.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Griddled
- Cuisine: Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Steak (ribeye, flank, or sirloin)
Thinly sliced steak is key for tender bites and authentic cheesesteak flavor.
Flour tortillas
Large tortillas work best for folding and holding the filling.
Onion
Sliced and sautéed until soft and caramelized.
Bell peppers
Classic in a cheesesteak-style filling; add sweetness and color.
Garlic
Brings bold flavor to the steak and veggies.
Olive oil or butter
Used for cooking both the vegetables and the steak.
Cheese (provolone, mozzarella, or cheddar blend)
Melts into gooey perfection, binding the quesadilla together.
Salt and black pepper
Basic seasoning for the steak and vegetables.
Optional garnishes
Sour cream, salsa, or fresh cilantro for serving.
Directions
Heat a large skillet over medium-high heat and add olive oil. Sauté onions and bell peppers until softened and slightly caramelized, about 6–7 minutes. Add garlic and cook for 1 more minute. Remove and set aside.
In the same skillet, add steak slices. Season with salt and pepper, and cook for 3–4 minutes until browned but still tender. Return the peppers and onions to the skillet and toss together.
Heat a clean skillet or griddle over medium heat. Place one tortilla down and sprinkle with cheese. Add a generous spoonful of the steak and pepper mixture, then more cheese on top. Fold the tortilla over and cook until golden brown, about 2–3 minutes per side, pressing gently with a spatula.
Repeat with remaining tortillas and filling. Slice into wedges and serve hot with your favorite dips.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe makes 4 quesadillas, serving about 4 people. Preparation takes 15 minutes, cooking requires 20 minutes, making the total time about 35 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or air fryer to keep the tortillas crispy. Avoid microwaving, as it makes them soggy.
Variations and Customizations
Classic Philly Style
Stick with steak, onions, and provolone for authenticity.
Cheesy Overload
Use a mix of mozzarella, provolone, and cheddar for maximum gooeyness.
Spicy Kick
Add jalapeños or swap cheese for pepper jack.
Mushroom Lovers’ Version
Sauté mushrooms with the onions and peppers.
Tex-Mex Twist
Season steak with taco seasoning and serve with salsa and guacamole.
BBQ Steak Quesadillas
Toss the steak in BBQ sauce before assembling.
Breakfast Quesadillas
Add scrambled eggs and hash browns inside for a hearty breakfast option.
Chicken Cheesesteak Quesadillas
Substitute steak with chicken breast or thighs.
Low-Carb Version
Use low-carb tortillas or serve the filling over lettuce as a steak bowl.
Surf and Turf Quesadillas
Add shrimp along with steak for a fun twist.
FAQs
What’s the best cut of steak for quesadillas?
Ribeye, flank, or sirloin are all tender options that cook quickly.
Can I use leftover steak?
Yes, just slice it thin and warm it with the onions and peppers.
What cheese melts best?
Provolone for authenticity, mozzarella for stretch, or cheddar for boldness.
Can I make these ahead of time?
Yes, assemble and refrigerate, then cook just before serving.
Can I freeze quesadillas?
Yes, wrap tightly and freeze. Reheat in a skillet or oven until hot.
Do I need oil for cooking tortillas?
A light brushing of oil or butter makes them golden and crisp.
Can I use corn tortillas?
Yes, but they’re smaller and may break—flour tortillas hold better.
How do I keep quesadillas from falling apart?
Use enough cheese to act as glue between layers.
Can I cook these on a grill?
Yes, grill over medium heat until tortillas are crisp and cheese melts.
What dips pair best?
Sour cream, salsa, queso dip, or guacamole all complement these perfectly.
Conclusion
Steak Cheese Steak Quesadillas bring the bold flavors of a Philly cheesesteak into a crispy, cheesy quesadilla form. With tender steak, caramelized onions, peppers, and melty cheese inside golden tortillas, they’re both satisfying and versatile. Whether you keep it classic or try one of the variations, this dish makes an easy weeknight meal or crowd-pleasing party food that everyone will love.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!