Cheese Steak Quesadillas bring together two beloved comfort foods in one irresistible package. Inspired by Philadelphia’s famous sandwich but with a Mexican twist, these quesadillas pack all the savory goodness of thinly sliced steak, caramelized onions, and bell peppers between crispy tortillas oozing with melted cheese.
Perfect for weeknight dinners or game day gatherings, this 45-minute recipe transforms ordinary ingredients into an extraordinary meal that will have everyone reaching for seconds. The beauty lies in its simplicity—familiar flavors reimagined in a way that’s both satisfying and fun to eat.
Why You’ll Love This
- Quick weeknight solution that feels like a special treat
- Customizable to your family’s preferences—add jalapeños for heat or mushrooms for extra umami
- One-pan cooking means minimal cleanup
- Perfect hand-held food for casual entertaining
- Uses simple ingredients you likely already have on hand
Ingredients
- 1 lb beef sirloin steak, thinly sliced
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 teaspoons Lawry’s Seasoned Salt, divided
- 1 teaspoon McCormick Montreal Steak Grill Mates Seasoning
- 1 teaspoon black pepper, divided
- 16 slices provolone cheese
- 4 large flour tortillas
- Canola oil
- Non-stick cooking spray
Instructions
- Combine the sliced steak, 1 teaspoon seasoned salt, steak seasoning, and 1/2 teaspoon pepper in a resealable ziplock bag. Mix until the steak is evenly coated with seasoning. Heat 1 tablespoon of canola oil in a cast iron skillet over medium-high heat. Sear the steak in batches for 1-2 minutes per side, depending on desired doneness. Avoid overcrowding the pan. Add 1 tablespoon of oil if the pan becomes dry. Remove seared steak from the skillet.
- In the same skillet, heat 1 tablespoon of oil over medium heat. Add the sliced onion and bell pepper. Sprinkle with 1 teaspoon seasoned salt and 1/2 teaspoon pepper. Saute the vegetables for approximately 5 minutes, stirring frequently, until tender.
- Heat a large skillet or griddle over medium-high heat and spray with non-stick cooking spray. Place a flour tortilla on the pan. Lay 4 slices of provolone cheese evenly over the tortilla. On one side of the tortilla, add the cooked steak. On the opposite side, add the sauteed onions and peppers. Once the cheese has melted, fold the tortilla in half. Remove from the skillet and cut into 4 wedges. Serve immediately.
Tips & Variations
- For easier slicing, freeze the steak for 20 minutes before cutting it against the grain into thin strips
- Substitute pepper jack cheese for a spicier version
- Add sautéed mushrooms for an authentic cheesesteak experience
- Make it vegetarian by replacing the steak with portobello mushrooms
- For a make-ahead option, prepare the filling up to 2 days in advance and assemble quesadillas when ready to serve
- Use a pizza cutter for clean, easy cuts through the finished quesadillas
Serving Suggestions
Serve these Cheese Steak Quesadillas with small bowls of sour cream, guacamole, and pico de gallo for dipping. A simple side salad with a vinaigrette dressing provides a fresh contrast to the rich, savory quesadillas.
For a more substantial meal, pair with crispy sweet potato fries or a cup of tomato soup. Don’t forget to offer hot sauce on the side for heat-lovers!
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
- Reheat in a dry skillet over medium heat until warmed through and crispy again
- For best results, use a heavy-bottomed skillet or cast iron pan for even cooking
- The quesadilla is done when the tortilla is golden brown and the cheese is completely melted
FAQs
Can I use pre-sliced beef?
Yes, pre-sliced beef stir-fry strips work well in this recipe. Just make sure not to overcook them as they’re usually cut thin.
How do I prevent my quesadillas from getting soggy?
Make sure your filling isn’t too wet by allowing any excess moisture to evaporate during cooking. Also, serve quesadillas immediately after cooking for maximum crispiness.
Can I make these in advance for a party?
You can prepare the filling ahead of time, but it’s best to assemble and cook the quesadillas just before serving. If needed, keep cooked quesadillas warm in a 200°F oven until ready to serve.
What’s the best cheese to use?
Traditional Philly cheesesteaks use provolone or American cheese, but a mix of provolone and mozzarella works beautifully in these quesadillas for the perfect melt and flavor.
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