Philly Cheesesteak Quesadillas are filled with beef and melted cheese in a soft tortilla that is toasted on a skillet until crisp. This quesadilla recipe is great for a hearty lunch or easy dinner in under 30 minutes.

Loaded Philly Cheesesteak Quesadillas cut and stacked on a serving platter topped with greens.

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We love the classic Philly Cheesesteak Sandwich, and putting those flavors into a quesadilla is brilliant and even easier. Quesadillas freeze well and leftovers can also be reheated, so it is a great make-ahead recipe and perfect for your meal prep. We love serving quesadillas with Taco Soup and of course topped with Pico de Gallo.

What is a Quesadilla?

A quesadilla is a Mexican dish. It is a tortilla is filled with cheese, spices of choice, meats, beans, and vegetables and cooked on a skillet. A simpler way to describe quesadillas would be a flat loaded taco!

For this recipe, we used Philly Cheesesteak inspired ingredients consisting of cubed beef, peppers, mushrooms, onions and loaded with cheese; then cooked until tortilla is crispy and filling is hot.

Philly Cheesesteak Quesadillas cut into triangles on cutting board

Ingredients for Quesadillas-

Quesadillas are so versatile and can be filled with just about anything or a combination of ingredients. Today we share our beef quesadilla recipe.

  • Flour Tortilla- Medium burrito size tortillas are typical. Smaller tortillas may be used which will result in more quesadillas. Buy quesadillas that fit the base of your skillet.
  • Meat- Use good quality beef. Ribeye is the best choice for a Philly Quesadilla. You can also use top sirloin or steak of choice if you’re looking for a less expensive option. TIP: The meat may be cut into cubes or thinly sliced.
  • Cheese- A mild provolone works best (avoid aged provolone). American cheese can also be used as a substitute. TIP: Shredded or sliced cheese will work in quesadillas though shredded cheese will melt faster.
  • Vegetables- A mixture of red and green peppers, onion and mushrooms. You can omit the bell peppers for a classic Philly combination.
  • Seasoning- Salt, pepper, and freshly minced garlic are all you need.

All the ingredients for a quesadilla on a cutting board.

How to Make Philly Cheesesteak Quesadillas:

  1. Cook meat. Heat 2 tsp oil in a large skillet over high heat. Add finely cubed meat and season with salt and pepper. Cook just until meat is fully cooked, stirring as needed. Remove meat from skillet and cover to keep warm.
  2. Saute vegetables. While the meat is cooking, cube the peppers, onions, and mushrooms. Add to the same skillet with an additional teaspoon of oil and cook until vegetables are tender, cook over medium/high heat. Add the meat and minced garlic to the vegetables and cook until meat is reheated.
  3. Assemble the quesadilla. Spread a thin layer of mayo on 1 side of tortillas. TIP: You can skip the mayo for a lighter taste. Add half of the mixture to one side of the quesadilla and top with cheese. Close the tortilla.
  4. Cook. Add both tortillas to a clean non-stick skillet and cook until tortillas are golden brown. Flip and cook until cheese completely melts. TIP: You can grease the pan with butter and/or oil for a crispier tortilla.

Step by step collage how to make a quesadilla recipe at home.

TIPS for the Best Quesadillas:

Though quesadillas are pretty easy to prepare, here are some tips to ensure success!

  • To Make Them Spicy- If you love spicy food, add some hot sauce or sriracha to the mayo when spreading over the tortillas.
  • Tortilla Sizes- You can use any tortilla sizes and fill with as much filling as desired. A smaller tortilla requires less filling added and will give you more quesadillas.
  • Griddle- A griddle may also be used instead of a skillet to cook the quesadillas.
  • Heat- Be sure to keep the heat at a medium. If you turn the heat up too high, the tortilla will burn and cheese won’t melt.
  • Cutting tortillas- It’s easiest to cut the quesadillas with a pizza cutter, though a sharp knife will also work.
  • Freezing- Quesadillas may be frozen once assembled. Fully thaw then sauté until filling is hot.
  • To reheat quesadillas – cook over low heat until reheated, flipping once.

Loaded cheese quesadilla with beef and vegetables

I hope this hearty loaded homemade quesadilla recipe will become a hit with the family. We love sharing new ways of enjoying the timeless flavors of Philly Cheesesteak.

More Delicious Ways to Use Tortillas:

Philly Cheesesteak Quesadilla Recipe

4.99 from 125 votes
Philly Cheesesteak Quesadillas cut and stacked
Homemade quesadilla recipe ready in under 30 minutes. Flour tortillas filled with beef, peppers, onions and mushrooms and loaded with cheese, then cooked until tortillas are crispy.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients 

Servings: 2 servings
  • 2 flour tortillas, medium/ burrito-sized
  • 1/2 lb beef, (ribeye or top round), thinly sliced or diced
  • 1/2 medium onion, chopped
  • 1/2 red pepper, diced
  • 1/2 green pepper, diced
  • 6 oz mushrooms, diced
  • 3 slices provolone cheese, (avoid aged cheese), sliced in half
  • 1 Tbsp light olive oil, divided
  • 1 garlic clove, minced
  • ¼ tsp sea salt, or to taste
  • 1/8 tsp ground black pepper, or to taste
  • 2 tsp mayonnaise, optional

Instructions

  • In a large skillet, heat 2 tsp oil, once hot add the chopped meat. Season with salt and pepper and cook until meat is fully cooked. Remove from skillet and cover to keep warm.
  • Meanwhile, finely chop the onion, dice the mushrooms, and peppers. Sautee vegetables in the same skillet until tender, adding another teaspoon of oil if needed.
  • Add the beef back to the skillet with minced garlic, stir and cook until meat is reheated.
  • Spread mayo (if using) on the tortillas. Divide the filling between the tortillas, adding them to one side of the tortilla. Top the filling with sliced cheese and close the tortilla
  • Heat a skillet over med heat. For a crisper tortilla, add a little oil to the pan. Place the tortilla in the hot pan and sautee until the cheese is melted and the outside is golden and crisp, flipping once. Slice and serve.

Nutrition Per Serving

662kcal Calories25g Carbs36g Protein46g Fat18g Saturated Fat111mg Cholesterol974mg Sodium835mg Potassium3g Fiber6g Sugar1411IU Vitamin A66mg Vitamin C376mg Calcium4mg Iron
Nutrition Facts
Philly Cheesesteak Quesadilla Recipe
Amount per Serving
Calories
662
% Daily Value*
Fat
 
46
g
71
%
Saturated Fat
 
18
g
113
%
Cholesterol
 
111
mg
37
%
Sodium
 
974
mg
42
%
Potassium
 
835
mg
24
%
Carbohydrates
 
25
g
8
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
36
g
72
%
Vitamin A
 
1411
IU
28
%
Vitamin C
 
66
mg
80
%
Calcium
 
376
mg
38
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Chicken, Main Course
Cuisine: Mexican
Keyword: quesadilla recipe
Skill Level: Easy
Cost to Make: $
Calories: 662
Natasha's Kitchen Cookbook

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4.99 from 125 votes (80 ratings without comment)

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Recipe Rating




Comments

  • Gail Thomas
    February 27, 2023

    Hi, Natasha, could you use left over cooked potroast or pork roast shredded for this recipe? I follow your page and love you and your family. My hubby even gets on your page now and then too. Hugs Gail

    Reply

    • Natashas Kitchen
      February 27, 2023

      Hi Gail, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.

      Reply

  • Beth
    January 20, 2023

    Are you using Cilantro in this recipe? I think that is what I see….

    Reply

    • NatashasKitchen.com
      January 20, 2023

      Hi Beth! Yes, you can garnish it with cilantro if you’d like.

      Reply

  • Dahlia Gonzalez
    January 12, 2023

    The combination of peppers,mushrooms and provolone cheese make for a tasty combination. I like your food blog because you demonstrate how to use the ingredients. Quesidillas of any kind were a staple in my home.

    Reply

    • Natasha's Kitchen
      January 12, 2023

      Yes, it is such a treat! We love it at home too, glad you enjoyed this recipe!

      Reply

  • Lora
    December 29, 2022

    I found this recipe when I was looking for ways to use leftover rib roast from Christmas. My husband and I both really liked it and I’ll definitely make it again.
    My tortillas were about 6 inches, so I used one slice of provolone and one slice of Tillamook American cheese. Great combo. I only used red pepper and onion, plus a couple leftover mushrooms I had; I would recommend doubling the veggies.

    Reply

    • Natashas Kitchen
      December 29, 2022

      Thank you so much for sharing that with me, Lora! I’m so happy you enjoyed that!

      Reply

  • ted
    November 7, 2022

    I followed your recipe and to be honest, I’m in love with this Mexican cheesy meaty quesadilla! But I added a twist. Organic ghee being a super grilling alternative, I replaced the olive oil with that. Recently I’ve tried Milkio ghee- and it’s the best organic ghee I’ve ever come across. It not only replaces the oil, but also enhances the taste remarkably.
    https://milkio.co.nz/organic-ghee-means/

    Reply

  • Chris
    May 26, 2022

    I love this website! Every recipe I have tried has been great ! Has anyone tried using corn tortillas instead of flour?

    Reply

    • Natasha's Kitchen
      May 26, 2022

      Aaw, thank you so much for the good feedback, Chris. I’m glad that you’re enjoying these recipes! I haven’t tried that but maybe others here can share their experience.

      Reply

  • Tom Wooley
    April 9, 2022

    I just made these the other night, they were fantastic. Even my picky 13 yr old son loved them. I use quite a bit your recipes, all are great. My wife and I watch your youtube videos all the time.

    Reply

    • Natashas Kitchen
      April 9, 2022

      Thank you so much for sharing that with me, Tom! I’m so glad you enjoyed it!

      Reply

  • Pam Corley
    February 17, 2022

    wondering if you can use chicken , will be trying it as is but have chicken to be used up, thanks

    Reply

    • NatashasKitchen.com
      February 17, 2022

      Yes, that should be fine. I’m sure they will still taste delicious!

      Reply

  • Stacy
    September 17, 2021

    Can you make this recipe but with a pizza styled version please?

    Reply

    • Natashas Kitchen
      September 18, 2021

      Thank you so much for that suggestion, Stacy!

      Reply

  • Christine
    August 3, 2021

    Hi do you have recipe for plain cheese quesadilla?

    Reply

  • Jane
    March 14, 2021

    This was such a winner! So so good and will be made again many times in our homes.

    Reply

    • Natasha's Kitchen
      March 14, 2021

      I’m glad this was a hit! Thank you for sharing that with us, Jane.

      Reply

  • liza
    March 12, 2021

    finger licking good!!!!!

    Reply

    • Natashas Kitchen
      March 12, 2021

      I’m so glad you enjoyed it!

      Reply

  • Alma
    February 12, 2021

    Tried it this morning for lunch and it was delicious!!!! 10/10 would recommend. I was a little hesitant about the mushroom since I don’t like them but you can barely taste it! Definitely would make again 🙂

    Reply

    • Natashas Kitchen
      February 12, 2021

      I’m so happy you enjoyed that, Alma! Thank you for that great review.

      Reply

  • Adrienne Choufani
    February 11, 2021

    delicious,easy recipe.instead of mayo i used guagamole .sooo yumiiii

    Reply

    • Natasha's Kitchen
      February 11, 2021

      Nice sounds good, guacamole is a great substitute!

      Reply

  • Karen Robinson
    February 7, 2021

    Delicious! Thanks Natasha!!

    Reply

    • Natasha's Kitchen
      February 7, 2021

      You’re welcome, glad you liked it!

      Reply

  • Jeanne Joseph
    January 17, 2021

    Hi Natasha, this recipe is really good!! Definitely making this again. I received an excellent review from my family. Thank you!! Wish there was a Natasha’s kitchen phone app ! 😁

    Reply

    • Natashas Kitchen
      January 18, 2021

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Shawna
    January 11, 2021

    Hi Natasha!
    Love, love, loved these! Amped up the flavour a little bit by using horseradish mayo in place of the regular, gave it a nice lil bite!
    Always love your tried, tested and proven recipes! Thank you for making meal prep that much easier!

    Reply

    • Natashas Kitchen
      January 11, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

    • Tory
      October 19, 2022

      I’m glad u posted this; I’m making these tonight and my father in law loves horseradish

      Reply

  • Benjamin M Buszka
    January 7, 2021

    Hi, I just found your recipe, it looks fantastic. I’m looking forward to make some. My question, I wanna use thinly sliced Prime Rib. How long do it needs to cook ? (smiling)

    Reply

    • Natasha
      January 8, 2021

      Hi Benjamin, if it is already cooked prime rib, you can just warm the meat without re-cooking it.

      Reply

  • Laura Ann
    December 27, 2020

    I hate to be a Debbie Downer but I thought this was very bland. Not bad just blah. I did not add the Mayo so maybe that was the problem? I used beef tenderloin so of course that was great. Oh well I ate it so no harm no foul lol!

    Reply

    • Natasha
      December 28, 2020

      Hi Laura, I suggest trying it per the recipe and it will make all the difference in flavor.

      Reply

    • Barbara
      February 19, 2022

      I agree with your comments. Not bad – just not a lot of flavor. I used sirloin and a chipotle aioli – which was better than the one I tried mayo on. I did not use mushrooms because my son doesn’t like them (but I do) and I was making them for him. Maybe a little more salt would have helped.

      Reply

  • Michelle
    November 10, 2020

    So easy and whole family loved it – even my husband who hates peppers!

    Reply

    • Natashas Kitchen
      November 10, 2020

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

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