Elevate your weeknight dining experience with these incredibly delicious and satisfying Philly Cheesesteak Quesadillas. This recipe brilliantly fuses the iconic flavors of a classic Philly cheesesteak with the beloved ease of a cheesy quesadilla, creating a culinary masterpiece that’s both simple to prepare and packed with flavor. Imagine succulent, thinly sliced steak, expertly sautéed bell peppers and onions, all generously enveloped in a luscious, melty homemade Cheez Whiz sauce, then perfectly crisped within a golden tortilla shell. It’s a flavor explosion that promises to satiate your cravings and impress your family, making it an ideal choice for busy weeknight dinners or a robust, satisfying lunch.
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Table of Contents
Key Ingredients for Unforgettable Philly Cheesesteak Quesadillas
Crafting the perfect Philly Cheesesteak Quesadilla starts with selecting high-quality ingredients that bring together the dish’s signature flavors and textures. Each component plays a crucial role in creating this irresistible fusion.
- Tortillas: The golden, crispy shell that holds all the delicious fillings together. We’ll discuss options to achieve the best texture.
- Butter: Essential for sautéing vegetables and crisping the tortillas, adding rich flavor.
- Steak: The heart of the cheesesteak. Thinly sliced for tenderness and quick cooking, absorbing all the savory seasonings.
- Bell Peppers: Adds a hint of sweetness and vibrant color, balancing the richness of the steak and cheese. Green, red, or a mix will work perfectly.
- Onions: Sautéed until caramelized, onions provide a sweet and savory depth that is quintessential to a classic Philly cheesesteak.
- Cheese: The star of the show, delivering that iconic gooey, melty texture. Homemade Cheez Whiz is our secret weapon, but other cheeses are great too.
- Steak Seasoning: A blend of spices that enhances the natural flavors of the steak and ties all the elements together.
What Type of Steak to Use for Your Quesadilla
The choice of steak is paramount to achieving an authentic and tender Philly Cheesesteak Quesadilla. The goal is a cut that can be thinly sliced and cooks quickly while remaining juicy and flavorful. Here are some of the best options:
- Ribeye: Often considered the gold standard for traditional cheesesteaks due to its rich marbling, which translates to incredible flavor and exceptional tenderness. When thinly sliced against the grain, it cooks rapidly and melts in your mouth, making it perfect for quesadillas.
- Top Round: A leaner and more economical cut than ribeye, but still offers good flavor. It benefits greatly from being sliced extremely thin and can be tender if not overcooked. It’s a popular choice for those seeking a slightly lighter option without sacrificing taste.
- Sirloin: Another excellent option, sirloin strikes a balance between tenderness and leanness. Like ribeye, it’s flavorful and performs well when thinly sliced. It provides a robust beefy taste that stands up well to the other ingredients.
- Skirt Steak: Known for its intense beefy flavor, skirt steak is a fantastic choice, especially if you enjoy a more pronounced steak taste. It’s best sliced very thin against the grain and can benefit from a quick marinade to ensure maximum tenderness.
- Flank Steak: Similar to skirt steak in its robust flavor, flank steak is a leaner and somewhat tougher cut. To achieve tenderness suitable for a quesadilla, it must be sliced very thinly against the grain and cooked quickly to medium-rare. Marinating is highly recommended for flank steak to break down muscle fibers and enhance flavor.
Tip for Slicing Steak: For the thinnest possible slices, partially freeze your steak for about 15-20 minutes before cutting. This firms up the meat, making it easier to slice uniformly against the grain, which is crucial for tenderness.
Choosing the Best Cheese for Your Philly Quesadilla
No Philly cheesesteak-inspired dish is complete without the right cheese. The melty, savory cheese is what binds the ingredients together and adds that quintessential gooey goodness. While you can opt for convenience, making your own Cheez Whiz takes these quesadillas to another level.
For a truly classic Philly experience, Cheez Whiz is the traditional choice. This processed cheese sauce delivers a unique creamy, tangy flavor and unmatched meltability that many purists swear by. For this recipe, we’re providing instructions to make a delectable homemade version using simple ingredients, allowing you to control the quality and flavor. However, if time is short or you prefer a different profile, store-bought Cheez Whiz or other sliced cheeses work wonderfully:
- Provolone Cheese: A popular alternative, especially sharp provolone, offers a more sophisticated, nutty, and slightly tangy flavor that pairs beautifully with steak and peppers. It melts smoothly and provides a satisfying stretch.
- American Cheese: Known for its exceptional meltability, American cheese creates a very creamy and gooey texture. It has a mild, savory flavor that appeals to many and is a common choice for those who prefer a less sharp cheese.
- Mozzarella: If you love a good cheese pull, mozzarella is your go-to. It melts wonderfully, offering a mild, milky flavor that allows the other ingredients to shine while providing that irresistible stretchy texture.
- Cheddar Cheese: For a sharper, more pronounced cheese flavor, grated cheddar can be a fantastic choice. It melts well, especially when shredded, and adds a bold dimension to the quesadilla.
Ultimately, the best cheese is the one you enjoy most! Feel free to experiment with combinations or your personal favorite to customize your Philly Cheesesteak Quesadillas.
Selecting the Right Tortillas for Optimal Crispiness
The tortilla serves as the perfect vessel for our mouthwatering Philly cheesesteak filling. The type and size you choose can significantly impact the overall texture and eating experience of your quesadilla. While personal preference plays a huge role, here are some common options and their characteristics:
For most quesadilla applications, an 8-inch tortilla is considered standard. This size offers enough surface area to hold a generous amount of filling without being too cumbersome to fold or flip. Larger tortillas (10-inch) can make for a more substantial meal, while smaller ones (6-inch) are great for appetizers or lighter snacks.
- Flour Tortillas: These are the most common and versatile choice for quesadillas. They are soft, flexible, and have a mild flavor that doesn’t overpower the filling. When cooked, they crisp up beautifully on the outside while remaining tender within, creating a delightful contrast of textures. Their neutral taste makes them compatible with a wide range of fillings.
- Corn Tortillas: Typically smaller and thicker than flour tortillas, corn tortillas boast a distinct earthy corn flavor. While they can be used for quesadillas, they tend to be less flexible and can sometimes break when folded if not heated properly beforehand. They offer a more traditional Mexican street food vibe and a different textural experience, often crisper and sometimes a bit crumbly.
- Whole Wheat Tortillas: For a healthier twist, whole wheat tortillas are an excellent option. They are generally denser than white flour tortillas and offer added fiber and nutrients. Their slightly nutty flavor can complement the savory steak filling nicely. They crisp up well, providing a sturdy base for your quesadilla.
No matter your choice, ensure your tortillas are fresh for the best flavor and flexibility. You can also experiment with different flavored tortillas, like spinach or jalapeño, to add an extra layer of taste.
How to Master Philly Cheesesteak Quesadilla Preparation
Creating these sensational Philly Cheesesteak Quesadillas is a straightforward process, broken down into a few simple steps. The key is in preparing the components properly before assembling and crisping your quesadillas to perfection. Detailed measurements and full instructions can also be found in the comprehensive recipe card towards the end of this post.
- Cook the Steak: Begin by heating a large skillet, preferably cast iron, over medium-high heat. Add your thinly sliced steak to the hot skillet. Season generously with a blend of your favorite steak spices, including garlic powder, smoked paprika, salt, and pepper. Cook the steak quickly, stirring occasionally, until it’s beautifully browned and cooked through. Ensure it’s not overcooked to maintain tenderness.
- Sauté the Vegetables: In the same skillet (after removing the cooked steak), add a touch more butter or oil if needed. Introduce the diced onions and bell peppers. Sauté them over medium heat, stirring regularly, until they become soft, tender, and slightly caramelized. This usually takes about 4-5 minutes, unlocking their natural sweetness and savory notes.
- Combine and Prepare Filling: Once the steak and vegetables are cooked, it’s crucial to drain any excess juices from the skillet. This step is vital to prevent soggy quesadillas. You can use a slotted spoon to transfer the steak and veggies to a plate lined with paper towels and gently pat them dry. Then, combine the cooked steak, sautéed onions, and bell peppers in a bowl.
- Prepare the Cheesy Base: If you’re making the homemade Cheez Whiz sauce, prepare it according to the instructions provided in the recipe card. This creamy, tangy sauce will form the flavorful base inside your tortillas.
- Assemble the Quesadillas: Lay out your tortillas on a clean work surface. Spread a generous layer of the homemade Cheez Whiz sauce (or your chosen cheese) evenly over one side of each tortilla. Then, divide the prepared steak and vegetable filling evenly among half of your tortillas.
- Form the Quesadilla: Top each filled tortilla with another plain tortilla to form a “sandwich” style quesadilla. Alternatively, you can fold one large tortilla in half over the filling. Press down gently to ensure the filling is well distributed.
- Cook to Golden Perfection: Heat a clean skillet over medium-high heat. Add a teaspoon of olive oil or butter to coat the pan. Carefully place one quesadilla into the hot skillet. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and delightfully crispy, and the cheese inside is thoroughly melted and gooey. Cook in batches if necessary, ensuring not to overcrowd the pan.
- Serve Hot: Remove the cooked quesadilla from the skillet, slice into wedges, and serve immediately with your favorite dipping sauces. Enjoy the crispy exterior and the rich, savory filling!
Preventing Soggy Quesadillas: Tips for a Crispy Finish
One of the biggest culprits behind a less-than-perfect quesadilla is excess moisture, which can lead to a soggy tortilla rather than a desirable crispy one. To avoid this common pitfall and ensure your Philly Cheesesteak Quesadillas are flawlessly crisp every time, pay close attention to the moisture content of your filling.
The most crucial step is to thoroughly drain any juices from the cooked meat and sautéed vegetables. After cooking the steak, peppers, and onions, use a slotted spoon to transfer them from the skillet to a plate. For an extra measure, gently pat the cooked filling dry with paper towels. This seemingly small step makes a significant difference, as any lingering moisture will be absorbed by the tortilla, turning it soft and damp instead of crispy and golden. Additionally, ensure your skillet is hot enough before adding the quesadilla, as this helps to quickly crisp the tortilla’s surface, forming a barrier against moisture.
Creative Substitutions and Delicious Add-Ins for Your Quesadilla
While the classic Philly Cheesesteak Quesadilla is a delight, it also serves as a fantastic canvas for culinary creativity. Don’t hesitate to experiment with these substitutions and add-ins to customize your quesadillas to your taste or dietary preferences:
- Chicken: For a leaner option, thinly sliced chicken breast or thighs can replace the steak. Cook it seasoned similarly to the steak until tender and golden brown.
- Shrimp: Add a seafood twist! Sautéed shrimp, seasoned with a touch of Old Bay or garlic, can create a vibrant and flavorful quesadilla.
- Mushrooms: Sliced mushrooms, particularly cremini or button, sautéed until tender, add an earthy depth and a meatier texture.
- Jalapenos: For those who love a kick, finely diced fresh or pickled jalapeños can be added to the filling for a pleasant heat.
- Salsa: A dollop of your favorite salsa can add a fresh, tangy, and slightly spicy element to the quesadilla filling, or serve it on the side for dipping.
- Avocado: Sliced or mashed avocado added just before folding the quesadilla brings a creamy, rich texture and healthy fats.
- Tomatoes: Diced fresh tomatoes can lighten the quesadilla with a burst of juicy flavor and color.
- Spinach: Wilted spinach is a great way to sneak in some extra greens and adds a mild, earthy taste.
- Black Beans: Rinsed and drained black beans can provide a hearty, fiber-rich addition, giving your quesadilla a more Southwestern flair.
- BBQ Sauce: A drizzle of tangy BBQ sauce mixed into the steak and veggie filling or served as a dipping sauce offers a smoky, sweet contrast.
- Green Onions: Sliced green onions, added fresh after cooking or lightly sautéed, provide a fresh, pungent onion flavor and a pop of color.
Feel free to mix and match these ideas to discover your new favorite Philly Cheesesteak Quesadilla variation!
Perfect Dipping Sauces for Your Quesadillas
While these Philly Cheesesteak Quesadillas are incredibly flavorful on their own, a complementary dipping sauce can elevate the experience even further. The right sauce adds another layer of taste and texture, allowing you to customize each bite. Here are some fantastic options:
- Burger Sauce Recipe: A creamy, tangy, and slightly sweet sauce often made with mayonnaise, ketchup, mustard, and seasonings. Its rich profile perfectly complements the savory steak and cheese.
- Queso Cheese Dip: If you can’t get enough cheese, a warm, velvety queso dip is an absolute must. Its spicy, cheesy goodness is a natural pairing for any quesadilla.
- Ranch Dressing: A classic American favorite, ranch dressing offers a cool, creamy, and herby contrast to the hot, savory filling of the quesadilla.
- Honey Mustard: For a sweet and tangy kick, honey mustard dressing provides a delightful contrast that can brighten up the rich flavors of the steak and cheese.
- Buffalo Sauce: If you love a bit of heat, buffalo sauce adds a spicy, vinegary punch that can cut through the richness and leave a satisfying tingle.
- Sriracha Mayo: A simple mix of Sriracha hot sauce and mayonnaise creates a creamy, spicy dip that’s incredibly versatile and adds a modern twist.
Storing Leftover Philly Cheesesteak Quesadillas
If by some miracle you have any leftover Philly Cheesesteak Quesadillas, proper storage is key to maintaining their flavor and freshness for future enjoyment. Follow these simple steps to ensure your leftovers are just as delicious the next day:
Once the quesadillas have cooled completely to room temperature, wrap each one individually. You can use plastic wrap or aluminum foil, ensuring it’s sealed tightly to prevent air exposure. This individual wrapping helps to maintain moisture and prevent them from drying out. Once wrapped, place the quesadillas in an airtight container or a resealable plastic bag. Store them in the refrigerator, where they will remain fresh and tasty for up to 3-4 days. For best results, consume them within this timeframe.
Reheating for Best Results
Reheating your leftover Philly Cheesesteak Quesadillas can be tricky, as you want to restore their crispy texture without drying out the delicious filling. Here are the best methods to bring your quesadillas back to life:
- Oven or Air Fryer (Recommended for Crispiness): For the crispiest results, the oven or air fryer is your best bet. Preheat your oven or air fryer to 350°F (175°C). Place the quesadillas directly on a baking sheet or in the air fryer basket. Heat for 5-10 minutes, or until the cheese is re-melted and the tortilla is golden and crispy. Flipping halfway through can ensure even heating and crispness.
- Skillet (Excellent for a Freshly Made Feel): Heat a non-stick skillet over medium heat. If your pan isn’t non-stick, add a small amount of oil or butter. Place the quesadillas in the skillet and cook for 2-4 minutes per side, or until they’re crispy and heated through. The direct contact with the hot surface helps to re-crisp the tortilla beautifully.
- Microwave (Quick but Less Crispy): If you’re in a hurry and crispiness isn’t your top priority, the microwave can be a quick option. Place unwrapped quesadillas on a microwave-safe plate and heat for 1-2 minutes, or until hot. Be aware that this method will result in a softer, less crispy tortilla, and the cheese might become extra gooey.
No matter which method you choose, always allow the quesadilla to cool slightly before slicing and serving. This helps the cheese to set and prevents burns.
Air Frying Steak and Quesadillas: A Guide
Air frying has become a popular method for achieving crispy textures with less oil, and it can certainly be applied to elements of your Philly Cheesesteak Quesadillas. However, when it comes to the entire assembled quesadilla, it requires a bit of nuance to ensure the steak remains juicy and not dried out.
Air Frying the Steak (for ultimate juiciness):
I am particularly fond of air frying steak because it cooks quickly and can be incredibly tender when done right. If you prefer to air fry your steak before incorporating it into the quesadilla, preheat your air fryer to 370°F (185°C). Place your thinly sliced steak in a single layer in the air fryer basket. Cook for approximately 5 minutes for a rare to medium-rare finish. After 5 minutes, open the air fryer and check the doneness. Cooking times will vary depending on the thickness of your steak and your desired level of doneness. Use a meat thermometer for precision: aim for 125°F (52°C) for rare, 135°F (57°C) for medium-rare, 145°F (63°C) for medium, 155°F (68°C) for medium-well, and 160°F (71°C) for well done. Once cooked, remove the steak and proceed to sear it with the bell peppers and onions in a pan to integrate the flavors before assembling the quesadillas.
Air Frying the Assembled Quesadilla (with caution):
While you *can* air fry the entire assembled quesadilla, including the cooked steak, cheese, and vegetables within the tortilla, it’s not always my preferred method for maintaining optimal juiciness in the steak. If you choose this route, air fry the assembled quesadillas at 350°F (175°C) for about 5-8 minutes, flipping halfway, until the tortilla is golden and crispy and the cheese is melted. Keep a close eye on it to prevent the steak from drying out excessively. While it will still be delicious, I find the pan-frying method for the final assembly often yields a juicier steak within the crispy shell.
Freezing for Future Meals
Philly Cheesesteak Quesadillas are fantastic for meal prepping, as they freeze exceptionally well. Having a batch ready in the freezer means a quick and delicious meal is always within reach for those busy days.
To freeze, first allow the cooked quesadillas to cool completely to room temperature. Once cooled, individually wrap each quesadilla tightly in plastic wrap, then an additional layer of aluminum foil. This double-layer protection helps prevent freezer burn and keeps them fresh. Place the wrapped quesadillas in a freezer-safe container or a large resealable freezer bag. Properly stored, they can be kept in the freezer for up to 2-3 months without significant loss of quality. When you’re ready to enjoy, transfer the frozen quesadilla to the refrigerator to defrost overnight. Once thawed, you can reheat them using the oven, air fryer, or skillet methods for best results, as described above.
Complementary Side Dishes
To complete your Philly Cheesesteak Quesadilla meal, consider pairing them with these delicious and easy-to-make side dishes:
- Chipotle Rice Recipe: A vibrant and flavorful rice dish with a hint of spice and a refreshing citrus kick, offering a perfect counterpoint to the rich quesadilla.
- Slow Cooker Crockpot Mexican Rice: A hearty and comforting rice dish that cooks effortlessly, packed with traditional Mexican flavors that complement the savory quesadillas beautifully.
- Cajun Fries: Crispy, seasoned fries with a zesty Cajun spice blend provide an extra layer of texture and a spicy kick that pairs wonderfully with the cheesy steak.
- Simple Green Salad: A light, crisp green salad with a vinaigrette dressing can add freshness and a refreshing balance to the rich and savory quesadillas.
- Coleslaw: The creamy tang of a good coleslaw can provide a cool, crunchy contrast to the warm, cheesy filling.
Philly Cheesesteak Quesadillas
Brandi Crawford
Pin Recipe
15 mins
25 mins
40 mins
dinner, lunch
American
4 servings
855 kcal
Equipment
- Cast Iron Skillet
Ingredients
- 12-16 oz steak Thinly sliced into strips.
- ¼ cup diced green peppers
- ¼ cup diced red peppers
- ½ cup diced onions
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- salt and pepper to taste
- 1 teaspoon olive oil or butter You may need oil or butter for each quesadilla you prepare depending on the type of pan you use.
- 8-inch tortillas
Homemade Cheez Whiz Sauce (Optional, Use Store Bought if you wish)
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup milk I used 2%. See notes.
- 2 cups grated cheese I used provolone.
- ½ teaspoon garlic powder
- salt and pepper to taste
Instructions
Homemade Cheez Whiz Sauce:
- In a small saucepan or skillet, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes until fully incorporated. This will create a roux that will thicken the sauce.
- Slowly pour in the milk while whisking continuously to prevent lumps from forming.
- Stir in the grated cheese until melted and smooth.
- Add garlic powder, salt, and pepper to taste. Remove from heat and set aside.
Prepare the Steak Filling
- Heat a skillet over medium-high heat and add the thinly sliced steak to the skillet. Season with smoked paprika, garlic powder, salt and pepper to taste.
- In the same skillet, add the onions and bell peppers and sauté until they are soft and caramelized and the steak is cooked, about 4-5 minutes. Remove from heat (I use a slotted spoon to drain the juices) and set aside. Pat the meat and veggies dry with a paper towel. This will prevent the quesadilla from becoming soggy.
Assemble the Quesadillas
- Spread a generous amount of Cheez Whiz sauce over each tortilla.
- Divide the cooked steak, sautéed onions, and bell peppers evenly among the tortillas.
- Top each with another tortilla to form a sandwich.
Cook the Quesadillas:
- I use the same pan and pat it dry to remove the moisture from the meat and add 1 teaspoon of olive oil or butter to the skillet at medium-high heat. Add a quesadilla to the skillet. Cook in batches if necessary.
- Cook for 2-3 minutes on each side or until golden brown and crispy, and the cheese is melted.
- Repeat with the remaining quesadillas.
Notes
While Cheez Whiz is classic, feel free to use your favorite cheese for the ultimate melty experience. Slices of provolone, cheddar, Swiss, mozzarella, pepper jack, or even a blend will all work beautifully in place of homemade Cheez Whiz or pre-made cheese sauce.
If making the homemade cheese sauce, plant-based milks can be used, but note that they are often thinner than dairy milk. This may result in a slightly different texture for the sauce. Whole milk, 1%, and 2% milk will all work well to achieve a creamy consistency.
The homemade Cheez Whiz sauce will naturally thicken as it cools. For the best creamy texture, it’s ideal to serve it immediately. If the sauce becomes too thick upon standing, simply warm it gently over low heat and whisk in a little more milk until your desired consistency is achieved. Cheese can lose moisture when exposed to air for prolonged periods, leading to a thicker, less creamy dip.
Store-bought Cheez Whiz contains emulsifiers and stabilizers (like sodium citrate or sodium alginate) that help maintain its smooth, creamy texture and prevent separation over time. Since our homemade version lacks these preservatives, it’s important to be mindful of these tips to ensure the best possible sauce.
Nutrition
Calories: 855kcal
Carbohydrates: 48g
Protein: 45g
Fat: 52g
Nutrition Data Disclaimer
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.