Juicy steak, peppers, onions, mushrooms, and melty provolone folded in golden tortillas—Philly Steak Quesadillas ready in 25 minutes.
The other night, I was halfway to ordering takeout. You know that “I’ve had a day” feeling where chopping onions feels like climbing Everest? Yeah, that was me. But then, I spotted a pack of tortillas on the counter—left over from tacos the night before—and thought, hmm… maybe there’s something here.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I was craving a Philly cheesesteak, but the idea of juggling a big hoagie roll on the couch? Nope. My track record with sandwich crumbs is… not great. So I decided to cheat on the sandwich and turn it into something handheld, crisp, and a little easier to wrangle—hello, Philly Steak Quesadillas.
Fifteen minutes later, my kitchen smelled like a mix of street food in Philly and the sizzling stalls you find at summer fairs. I even burned my tongue on the first bite because patience is not my spiritual gift. Worth it, though. Absolutely worth it.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Philly Steak Quesadillas Recipe?
Here’s the thing—these quesadillas are kind of like that friend who’s good at everything but somehow still fun to be around. They’ve got the tender steak and sweet peppers of a classic Philly cheesesteak, but also the crispy tortilla and melty cheese magic of a quesadilla. They’re quick—like, under 30 minutes quick—and just messy enough to feel indulgent without you needing a bib.
Plus, you can make them work for pretty much any situation: casual weeknight dinner, game-day snack, or that “I’m eating this alone and not sorry about it” kind of meal. No judgment here.
Ingredient Notes:
Let’s break down the players on this delicious little team:
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Tortillas – Bigger is better. Burrito-sized means you can actually fold them without stuff spilling everywhere.
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Steak – Ribeye is the OG for Philly cheesesteaks because it’s tender and flavorful. But if you’ve got sirloin or flank hanging out in the freezer, no one’s going to report you.
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Peppers – Green for a bit of bite, red for sweetness. It’s like edible color therapy.
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Onion – Yellow or sweet onions are perfect for that golden caramelization magic.
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Garlic – Fresh is best—garlic powder just can’t do the same job here.
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Mushrooms – They soak up all those steak drippings and make you feel a tiny bit healthier.
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Provolone Cheese – Mild, creamy, and melt-friendly. Think of it as the glue holding your happiness together.
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Olive Oil – For the sizzle.
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Mayonnaise (optional) – Not traditional, but I like the creamy tang. And no, you can’t taste “mayo”—you taste “mmm.”
How To Make Philly Steak Quesadillas?
Step 1: The sizzle begins
Heat olive oil in a skillet, toss in the garlic, and let it perfume the kitchen for a few seconds.
Step 2: Steak time
Add the steak, season it, and cook until browned but still juicy. Pull it out and set it aside—you want it to rejoin later like the star of the reunion show.
Step 3: Veggie vibes
In the same pan (because fewer dishes = happier you), sauté the peppers, onions, and mushrooms until tender. If they start sticking, a splash more oil will do the trick.
Step 4: Flavor mingle
Toss the steak back in with the veggies so everyone gets to know each other.
Step 5: Assembly time
If you’re using mayo, spread it on your tortillas. Spoon in the steak-and-veggie mix, top with provolone halves, and fold.
Step 6: Crisp it up
In a clean skillet with a little oil, toast each quesadilla until golden and crispy. Flip once—patience is key here.
Want To Save This Recipe?
Step 7: Serve
Give them a minute to cool (learn from my tongue-burn mistake), slice into wedges, and eat immediately.
Storage Options:
If you have leftovers—and honestly, I don’t know how you would—wrap them tight in foil or plastic wrap and store in the fridge for up to three days. Reheat in a skillet for that crispy finish. You can freeze them, but thaw before reheating unless you like soggy sadness.
Variations and Substitutions:
Food’s not supposed to be rigid. Play a little:
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Cheese swap – Try cheddar, mozzarella, or pepper jack if you like heat.
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Protein switch – Chicken, shrimp, or even leftover roast beef works.
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Extra veg – Spinach, jalapeños, or corn make great additions.
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Sauce twist – Swap mayo for chipotle aioli, ranch, or BBQ sauce.
What to Serve with Philly Steak Quesadillas?
They’re great solo, but if you’re feeling extra:
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Fries – The obvious choice.
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Crisp salad – So you can say you had vegetables today.
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Guac or salsa – Dipping is always a good idea.
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Pickles – For a sharp, tangy bite between cheesy mouthfuls.
Frequently Asked Questions:
Can I make these ahead?
Yep. Assemble, wrap, and chill for up to a day. Just cook them fresh so they stay crispy.
Best steak for Philly Steak Quesadillas?
Ribeye is king, but flank or sirloin sliced thin can hold their own.
No mushrooms—still good?
Totally. Just replace with more peppers or onions.
I’ve made these Philly Steak Quesadillas more times than I can count, and every time I swear I’ll save some for later… but, well, they don’t usually survive the night. If you make them, tell me—are you Team Mayo or Team No Mayo?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Philly Steak Quesadillas
Ingredients
- 2 large burrito-size tortillas
- ½ green bell pepper sliced
- ½ red bell pepper sliced
- 1 small onion sliced
- 1 clove garlic minced
- ½ pound ribeye steak chopped or thinly sliced
- Salt and freshly ground black pepper to taste
- 6 ounces mushrooms chopped
- 3 slices provolone cheese halved (3 halves per tortilla)
- 1 tablespoon olive oil
- 2 teaspoons mayonnaise optional
Instructions
Prepare the skillet
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté briefly until fragrant.
Cook the steak
- Place the steak into the skillet. Season with salt and pepper to taste. Cook until the steak is browned and cooked through. Remove the steak from the skillet, transfer to a plate, and keep warm.
Sauté the vegetables
- In the same skillet, add the green and red bell peppers, onion, and mushrooms. Sauté until tender, adding additional olive oil if necessary.
Combine the steak and vegetables
- Return the cooked steak to the skillet and stir to combine with the vegetables until evenly mixed.
Assemble the quesadillas
- If using mayonnaise, spread one teaspoon on each tortilla. Divide the steak and vegetable mixture evenly between the tortillas. Arrange three halves of provolone cheese on each tortilla and fold to enclose the filling.
Cook the quesadillas
- Heat a clean skillet over medium heat. Lightly oil the surface, then place one folded tortilla in the skillet. Cook until the bottom is golden brown, then carefully flip and cook the other side until equally browned and the cheese is melted. Repeat with the remaining tortilla.
Serve
- Slice each quesadilla into wedges and serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
