Philly Cheesesteak Quesadillas
Everything you love about Philly cheesesteaks, in quesadilla form! Juicy seared steak, caramelized onions and peppers, and plenty of gooey cheese. A true crowd-pleaser – whether it’s a weeknight dinner or game day snack.
I’m obsessed with these cheesesteak quesadillas! The steak is perfectly juicy, the vegetables are soft and sweet, and the cheese holds everything together inside toasty tortillas. There’s also a little smear of mayonnaise with adds great flavor to the filling.
I used ribeye for these quesadillas, but you can use your favorite steak. I like the amount of marbling in ribeye, which guarantees the steak cooks up juicy and tender. You can also use sirloin, or pre-sliced steak for cheesesteaks. If you want to use flank or skirt steak, make sure you don’t cook it beyond medium or it will become tough and chewy.
Two different types of cheese are what make these quesadillas shine. I used provolone for that classic cheesesteak vibe, and then added sharp and melty Mexican cheese blend for added flavor. Feel free to swap in your favorite cheeses if desired.
Philly Cheesesteak Quesadillas
Ingredients
- 2 tablespoons olive oil, divided, plus more for coating the pan
- 1 pound steak of choice, such as sirloin or ribeye, you can also use thinly sliced steak for cheesesteaks
- Salt and freshly ground black pepper
- 1 medium yellow onion, sliced
- 2 bell peppers, any color, seeded and sliced
- 2 cloves garlic, minced
- 8 teaspoons mayonnaise
- 4 medium/soft taco-size flour tortillas
- 6-8 slices provolone cheese
- 1 cup shredded Mexican cheese blend
Instructions
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of the steak with salt and pepper.
- Add the steak to the hot pan and cook until you reach your desired level of doneness (remember, the steak will continue to cook by 5 degrees once it’s removed from the heat). Transfer the steak to a cutting board and let rest for 5 to 10 minutes.
- Heat the remaining tablespoon of oil in the same pan over medium-high heat. Add the onion and bell peppers and cook for 3 to 5 minutes, until soft. Add the garlic and cook for 1 minute. Season the vegetables with salt and pepper.
- Slice the steak across the grain into very thin slices.
- Spread 2 teaspoons of mayonnaise on each tortilla. Top one side of each tortilla with 1 to 2 slices of provolone cheese.
- Top with the vegetables and sliced steak. Top the meat and vegetables with the Mexican cheese. Fold over the tortilla to cover the filling.
- Coat a large skillet or griddle with olive oil and preheat to medium-high. Add the quesadillas and cook until the cheese melts and the tortilla is golden brown on both sides.
- Halve the tortillas crosswise and serve.