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.
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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.
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.
How to Make Philly Cheesesteak Quesadillas:
- 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.
- 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.
- 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.
- 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.
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.
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:
- Shrimp Fajitas – so tasty hugged by a warm tortilla
- Breakfast Burritos – you’ll love the crisp shell
- Fish Tacos – with the best fish taco sauce
- Beef Tacos – our favorite beef taco meat
- Spicy Chicken Quesadillas – with the easiest filling
- Chicken Wraps– perfect for lunch or dinner
Philly Cheesesteak Quesadilla Recipe

Ingredients
- 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
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If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
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
Hi Gail, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Are you using Cilantro in this recipe? I think that is what I see….
Hi Beth! Yes, you can garnish it with cilantro if you’d like.
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.
Yes, it is such a treat! We love it at home too, glad you enjoyed this recipe!
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.
Thank you so much for sharing that with me, Lora! I’m so happy you enjoyed that!
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/
I love this website! Every recipe I have tried has been great ! Has anyone tried using corn tortillas instead of flour?
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.
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.
Thank you so much for sharing that with me, Tom! I’m so glad you enjoyed it!
wondering if you can use chicken , will be trying it as is but have chicken to be used up, thanks
Yes, that should be fine. I’m sure they will still taste delicious!
Can you make this recipe but with a pizza styled version please?
Thank you so much for that suggestion, Stacy!
Hi do you have recipe for plain cheese quesadilla?
Hi Christine, you can follow our 3 ways to make Breakfast Quesadillas instead.
Fill the tortilla with cheese of your choice and fry on both sides
This was such a winner! So so good and will be made again many times in our homes.
I’m glad this was a hit! Thank you for sharing that with us, Jane.
finger licking good!!!!!
I’m so glad you enjoyed it!
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 🙂
I’m so happy you enjoyed that, Alma! Thank you for that great review.
delicious,easy recipe.instead of mayo i used guagamole .sooo yumiiii
Nice sounds good, guacamole is a great substitute!
Delicious! Thanks Natasha!!
You’re welcome, glad you liked it!
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 ! 😁
I’m so happy to hear that! Thank you for sharing your great review!
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!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I’m glad u posted this; I’m making these tonight and my father in law loves horseradish
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)
Hi Benjamin, if it is already cooked prime rib, you can just warm the meat without re-cooking it.
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!
Hi Laura, I suggest trying it per the recipe and it will make all the difference in flavor.
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.
So easy and whole family loved it – even my husband who hates peppers!
I’m so happy to hear that! Thank you for sharing your great review!