Creamy, juicy, and packed with melty cheese, Cheese Steak Quesadillas are the kind of comfort food that disappears fast at any family table. This recipe takes the beloved Philly cheesesteak flavors — tender sliced steak, caramelized peppers and onions, and gooey provolone — and folds them into crispy, golden tortillas for a handheld meal that’s quick and satisfying. Fun fact: quesadillas were originally a Mexican street food favorite long before they became a Tex-Mex staple, so this mash-up is a tasty example of culinary teamwork. If you want a simple crowd-pleaser that cooks in under 30 minutes, try this version and then explore more ideas like this Cheese Steak Quesadillas recipe for different takes and serving suggestions.
What is Cheese Steak Quesadillas?
Why call it Cheese Steak Quesadillas — a mash-up of Philly soul and tortilla convenience? Is it a quesadilla pretending to be a sandwich or a sandwich that learned to fold? Either way, it’s a genius crossover: thinly sliced steak, peppers, onions, and lots of melted provolone tucked into a warm tortilla. Some say “the way to a man’s heart is through his stomach,” and this recipe proves that’s universal — hearts, stomachs, and even picky teenagers get won over. Try it and see why nobody can resist the first sizzling bite.
Why You’ll Love This
- Melty, savory filling: The main highlight is the combination of tender, seasoned steak with caramelized onions and peppers, all melted together with provolone for a rich, indulgent bite.
- Wallet-friendly and fast: Making these at home saves money compared to takeout, and you can stretch a pound of steak to feed a family by piling on vegetables and cheese.
- Customizable toppings: Serve with salsa, guacamole, or sour cream to add brightness and balance the richness. Compared to a classic cheesesteak sandwich, this version is quicker to assemble and easier to eat with your hands — and if you enjoy bold pasta dishes, you might also like this twistier comfort option found at Cajun Steak Penne with Ranch Honey Cheese Sauce.
Give this a try when you want fast, comforting food that impresses without fuss.
How to Make
Quick Overview
This recipe is simple, fast, and satisfying: sear thin steak for 3–4 minutes, sauté peppers and onions until sweet and soft, then assemble and crisp the quesadillas until golden. The standout element is the contrast between the creamy, melty provolone and the slightly caramelized vegetables with a crunchy tortilla finish. Total time: about 25–30 minutes (10 minutes prep, 15–20 minutes cooking).
Ingredients
- 1 lb thinly sliced steak (ribeye or sirloin), trimmed of excess fat if desired
- 1 tablespoon olive oil for cooking the steak
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- Salt and pepper to taste (start with 1/2 teaspoon salt and 1/4 teaspoon pepper)
- 1 tablespoon Worcestershire sauce
- 8 large flour tortillas
- 2 cups shredded provolone cheese (or a mix of provolone and mozzarella), shredded
- Butter or additional olive oil for cooking the quesadillas (about 1–2 tablespoons)
Directions
- Heat olive oil in a large skillet over medium-high heat.
- Add thinly sliced steak and cook until browned, about 3-4 minutes. Remove from the skillet and set aside.
- In the same skillet, add sliced onions and bell peppers. Sauté until they are tender and slightly caramelized, about 5-7 minutes.
- Add minced garlic and cook for an additional minute.
- Return the steak to the skillet, season with salt, pepper, and Worcestershire sauce. Stir to combine and cook for another 2 minutes. Remove from heat.
- Heat a clean, large skillet or griddle over medium heat. Add a small amount of butter or olive oil to coat the surface.
- Place one tortilla in the skillet and sprinkle a layer of shredded cheese over half of the tortilla.
- Spoon a portion of the steak and vegetable mixture over the cheese.
- Sprinkle more cheese on top of the steak and vegetables.
- Fold the tortilla over to enclose the filling and press down gently with a spatula.
- Cook until the bottom is golden brown and crispy, about 2-3 minutes.
- Carefully flip the quesadilla and cook the other side until golden brown and the cheese is fully melted, about 2 more minutes.
- Remove from the skillet and repeat with the remaining tortillas and filling.
- Cut the quesadillas into wedges and serve hot.
- Optional: Serve with salsa, sour cream, or guacamole for dipping.
What to Serve With
- Fresh pico de gallo or tomato salsa for acidity and brightness.
- Creamy guacamole or sliced avocado to add a cooling, rich texture.
- Sour cream or a lime crema for a tangy contrast.
- A simple green salad with a lemon vinaigrette to cut through the richness.
- Crispy sweet potato fries or seasoned potato wedges for a heartier meal.
- For drinks, try a cold beer, iced tea, or a sparkling lime soda to refresh the palate.
Top Tips for Perfecting
- Use thinly sliced steak: Thin slices sear quickly and stay tender; ask your butcher to slice it thinly if needed.
- Don’t overcrowd the skillet: Cook steak in a single layer to get a good brown sear. Overcrowding causes steaming.
- Caramelize the peppers and onions slowly: Low and slow for about 6–8 minutes yields sweet, flavorful vegetables.
- Cheese mix: A blend of provolone and mozzarella gives both flavor and stretch; use sharp provolone for a more pronounced taste.
- Heat control: Cook quesadillas over medium heat so the cheese melts without burning the tortilla.
- Avoid sogginess: Drain any excess juices from the steak mixture before adding to tortillas to keep them crisp.
- Make-ahead: Prepare the filling ahead and reheat it gently before assembling for fast weeknight dinners.
Storing and Reheating Tips
- Refrigeration: Store leftover quesadillas in an airtight container for up to 3 days. Reheat in a skillet over medium-low heat to keep the tortilla crisp, flipping until warmed through.
- Freezing: For longer storage, wrap individual cooled quesadilla wedges in plastic wrap and place in a freezer bag for up to 2 months. Reheat from frozen in a 375°F oven on a baking sheet for 10–15 minutes, flipping once, until heated and crispy.
- Microwave: The microwave will soften the tortilla and make it less crispy; use only for a quick reheat (30–60 seconds) and then crisp in a hot skillet for 1–2 minutes per side.
- Shelf life: Freshly cooked is best, but properly stored leftovers remain tasty for a few days.
FAQs
What cut of steak is best for quesadillas?
Thinly sliced ribeye or sirloin works best because they’re tender and flavorful. Ribeye is richer; sirloin is leaner and more budget-friendly.
Can I use chicken instead of steak?
Yes. Use thinly sliced or shredded cooked chicken and season similarly; cook slightly longer to ensure chicken reaches a safe internal temperature.
How can I make these vegetarian?
Omit the steak and add sautéed mushrooms, extra bell peppers, zucchini, or seasoned tofu for a hearty vegetarian filling.
Can I make these ahead for a party?
Yes — make the filling ahead, then assemble and cook quesadillas just before serving for best texture. You can also keep cooked quesadillas warm in a low oven (200°F) on a baking sheet.
How do I prevent the tortilla from burning before the cheese melts?
Use medium heat and cover the skillet briefly (15–30 seconds) after assembling to trap heat and help the cheese melt, then uncover to crisp the tortilla.
Conclusion
Cheese Steak Quesadillas are a delicious, speedy way to enjoy cheesy, savory comfort food that’s perfect for weeknights, game days, or any time you crave a warm handheld meal. They’re easy to customize, budget-friendly, and guaranteed to please a crowd — give them a try and share with friends and family for instant approval. For another excellent kitchen-tested variation, see this Philly Cheesesteak Quesadilla Recipe – NatashasKitchen.com, and for more cheesy crossover inspiration check out this Cheesesteak Quesadillas article.
Cheese Steak Quesadillas
Equipment
- Large Skillet
- Spatula
- Griddle
Ingredients
Ingredients
- 1 lb Thinly sliced steak (ribeye or sirloin) Trimmed of excess fat if desired.
- 1 tablespoon Olive oil For cooking the steak.
- 1 large Onion Thinly sliced.
- 1 large Green bell pepper Thinly sliced.
- 1 large Red bell pepper Thinly sliced.
- 2 cloves Garlic Minced.
- 0.5 teaspoon Salt To taste.
- 0.25 teaspoon Pepper To taste.
- 1 tablespoon Worcestershire sauce
- 8 large Flour tortillas
- 2 cups Shredded provolone cheese Or a mix of provolone and mozzarella.
- 1-2 tablespoons Butter or olive oil For cooking the quesadillas.
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add thinly sliced steak and cook until browned, about 3-4 minutes. Remove from the skillet and set aside.
- In the same skillet, add sliced onions and bell peppers. Sauté until they are tender and slightly caramelized, about 5-7 minutes.
- Add minced garlic and cook for an additional minute.
- Return the steak to the skillet, season with salt, pepper, and Worcestershire sauce. Stir to combine and cook for another 2 minutes. Remove from heat.
- Heat a clean, large skillet or griddle over medium heat. Add a small amount of butter or olive oil to coat the surface.
- Place one tortilla in the skillet and sprinkle a layer of shredded cheese over half of the tortilla.
- Spoon a portion of the steak and vegetable mixture over the cheese.
- Sprinkle more cheese on top of the steak and vegetables.
- Fold the tortilla over to enclose the filling and press down gently with a spatula.
- Cook until the bottom is golden brown and crispy, about 2-3 minutes.
- Carefully flip the quesadilla and cook the other side until golden brown and the cheese is fully melted, about 2 more minutes.
- Remove from the skillet and repeat with the remaining tortillas and filling.
- Cut the quesadillas into wedges and serve hot.
- Optional: Serve with salsa, sour cream, or guacamole for dipping.