Philly Cheesesteak Quesadillas
Philly Cheesesteak Quesadillas is a quick meal in under 30 minutes and so easy to make! Also if you are someone who cooks on the Blackstone, this one is a must try for you! Its delish!
Philly Cheesesteak Quesadillas are the absolute weeknight game-changer where two iconic dishes collide in the best possible way. Thin shaved steak, sauteed peppers and onions, and a generous double layer of provolone and mozzarella cheese, all crisped up between buttery flour tortillas. It is the Philly cheesesteak experience you crave with the crispy quesadilla format that makes it portable, slice-able, and absolutely addictive.
I love this recipe because it solves the 'I want a Philly cheesesteak but do not want to make hoagies' problem. The shaved steak from the meat section cooks in literally 4 minutes. The peppers and onions get tender in another 4. The whole dish is on the table in 20 minutes flat, and feeds 4 people for dinner or makes great appetizers for a game-day crowd cut into smaller wedges.
The double-cheese setup is the key to this quesadilla. Mozzarella on the bottom (in direct contact with the hot pan) creates a crispy golden crust that you just cannot get from a single cheese. Provolone in the middle is the classic Philly cheesesteak melt. Together they create this incredible stretchy-crispy-melty combination that makes every bite a moment.
This recipe also works beautifully on a Blackstone griddle if that is your cooking style. The shaved steak hits the flat top and crisps up in seconds, and you have room to cook multiple quesadillas at once for a crowd. Whether you are on a stove or a Blackstone, this is one of those recipes that becomes a regular request once you make it. Let's make them.
📝 Ingredients
- 14oz container of shaved steak, raw (found in the meat section)
- 2 TBSP Extra Virgin Olive Oil (EVOO), divided
- 1 1/2 TBSP Steak Seasoning, divided
- 1 Red Pepper, chopped
- 1 Green Pepper, chopped
- 1 Yellow onion, chopped
- Soft Taco Flour Tortillas
- 12 slices of provolone cheese
- Shredded Mozarella Cheese
👩🍳 Directions
- 1
Heat pan to medium high and add 1 TBSP of EVOO to the bottom of the pan. When oil is hot, add steak and 1 TBSP of steak seasoning. Cook until no longer pink and remove from pan.
- 2
Add 1 TBSP of EVOO to the pan and add in chopped peppers and onion. Add 1/2 TBSP of steak seasoning, stir, and cook until soft
- 3
Add Steak back into the pan and toss around/cook for one minute and remove all from the pan.
- 4
Turn heat to medium and add in shredded mozzarella cheese to the bottom of the pan, then add 2 tortillas side by side so half of each is on the bottom of the pan (see video if needed as we are cooking two quesadillas at once). Add sliced provolone cheese to the bottom of each, top with steak mixture, then top with more provolone cheese and fold over the top of the tortillas to make 2 quesadillas.
- 5
Cook until you can start smelling the cheese crisp up on the bottom of the quesadilla, add mozzarella cheese on top of the quesadillas, then flip both quesadillas. Cook until the other side is crispy and remove from pan. Cut in half and serve!
- 6
Green Beans: Heat salted water to a boil and boil green beans for about 7 minutes until soft. Drain green beans and add back to pan with 1 TBSP of butter and salt/seasonings to taste.
Ingredient Notes & Substitutions
Shaved steak: A 14-ounce container of raw shaved steak from the meat section. Hatfield, Steak-umm, or Philly Gourmet are common brands. Look for it near the steaks, often labeled 'sandwich steak' or 'cheesesteak meat.'
Steak seasoning: 1.5 tablespoons divided. Montreal Steak Seasoning is the classic. Lawry's or any pre-blended steak seasoning works.
Red and green bell peppers: One of each, chopped. Authentic Philly cheesesteaks usually just have onions, but the peppers add color and sweetness here.
Yellow onion: One small onion chopped. White or sweet onion also work.
Soft taco-size flour tortillas: About 8 tortillas (2 per quesadilla, 4 quesadillas total). Look for 6 to 8-inch flour tortillas.
Provolone cheese: 12 slices. The classic Philly cheesesteak cheese. Stretches and melts beautifully.
Shredded mozzarella: About 2 cups. Goes on the bottom of the pan to create the crispy cheese crust on the outside of the quesadilla. The trick that takes this from good to incredible.
Olive oil: 2 tablespoons divided. For cooking the steak and vegetables.
How to Store, Reheat & Freeze
Store leftover quesadillas in an airtight container in the fridge for up to 3 days. To bring back the crispy exterior, reheat in a 400 oven or air fryer for 5 to 8 minutes. The microwave works for a fast reheat but you lose the crispiness.
To freeze, wrap individual cooked quesadillas in foil and store in a freezer bag for up to 2 months. Reheat from frozen in a 400 oven for 15 to 20 minutes until heated through and crispy.
What to Serve With Philly Cheesesteak Quesadillas
These are a complete handheld meal, but a side or two rounds out the table. Steamed or sauteed green beans (Holley includes a quick recipe in the directions), french fries, sweet potato fries, or onion rings all work great. For appetizers, slice the quesadillas into smaller wedges and serve with a side of marinara or queso for dipping. For drinks, ice-cold beer (lager or pilsner), root beer, or a Coke all pair perfectly with the rich cheesy steak.
💡 Tips for Success
- Look for shaved steak (sometimes called 'sandwich steak' or 'minute steak') in the meat case. Steak-umms work in a pinch but real shaved ribeye or sirloin tastes way better. Hatfield, Steak-umm, and Philly Gourmet are all good options.
- Cook the steak FIRST, then remove from pan, then cook the vegetables. Cooking everything together causes the steak to overcook while the vegetables soften. Keep them separate until the final step.
- Slice the peppers and onions into roughly the same size strips as the steak so everything works together in a quesadilla bite.
- Use a 12-inch nonstick skillet for cooking two quesadillas at once. Place two tortillas side by side so half of each tortilla covers half the pan. This is the trick to maximizing griddle space.
- Mozzarella goes on the bottom of the quesadilla (in contact with the pan), provolone goes inside with the steak. Mozzarella has the best crispy-pan-side melt. Provolone is the classic Philly flavor.
- Add the mozzarella to the BOTTOM of the pan first, before the tortilla. As the cheese starts to melt and crisp, lay the tortilla right on top. This creates that crispy cheese crust on the outside of the quesadilla.
- Use steak seasoning generously. Montreal steak seasoning, Lawry's, or any pre-blended steak seasoning works. The blend of salt, pepper, garlic, and herbs is what makes this taste like a real cheesesteak.
- Cook over medium heat. Too high and the tortilla burns before the cheese melts. Medium gives you that perfect golden-crispy-melty result.
❓ Frequently Asked Questions
What is shaved steak and where do I find it?
Shaved steak is thinly sliced beef (usually ribeye, sirloin, or chuck) about the thickness of deli meat. Look for it in the meat section near the steaks, often labeled 'shaved steak,' 'sandwich steak,' 'cheesesteak meat,' or 'minute steak.' Hatfield, Steak-umm, and Philly Gourmet are common brands.
Can I use regular steak and slice it thin?
Yes. Freeze a ribeye or sirloin steak for about 30 minutes to firm it up, then slice as thinly as you can with a sharp knife. About a pound for this recipe.
Can I make this without mushrooms or peppers?
The recipe does not call for mushrooms but you can add them with the peppers if you like. As for skipping peppers, traditional Philly cheesesteaks do not have peppers (they only have onions). Skip the peppers if you prefer and just double the onion.
What about Cheez Whiz?
The traditional Philly cheesesteak uses Cheez Whiz, but for these quesadillas, provolone and mozzarella give you that beautiful melt and stretch that works better with the tortilla format. You can add Cheez Whiz as a drizzle on top if you want pure Philly authenticity.
Can I make these on a Blackstone or griddle?
Absolutely. A Blackstone is amazing for this. You have unlimited room to cook the steak, vegetables, and multiple quesadillas at once. Use the same method, just on the flat top.
How do I store leftovers?
Store leftover quesadillas in an airtight container in the fridge for up to 3 days. Reheat in a 400 oven or air fryer for 5 to 8 minutes to bring back the crispy exterior. Microwave works but loses the crunch.
Can I freeze them?
Yes. Wrap individual cooked quesadillas in foil and freeze in a freezer bag for up to 2 months. Reheat from frozen in a 400 oven for 15 to 20 minutes until heated through and crispy.
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