Authentic Philly Cheesesteak Quesadilla: The Perfect Southwestern Fusion

Authentic Philly Cheesesteak Quesadilla: The Perfect Southwestern Fusion

  • on February 14, 2024
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philly cheesesteak quesadilla

Yo, food fanatics! Buckle up, because we’re about to dive into the melty, meaty, and oh-so-satisfying world of the Philly Cheesesteak Quesadilla. This culinary masterpiece isn’t just a mashup of two iconic dishes; it’s an explosion of flavors that’ll leave your taste buds doing a victory dance. So, grab your aprons (or maybe just some napkins), because we’re about to whip up a quesadilla adventure you won’t forget.

History with a Bite: The story of Philly Cheesesteak Quesadilla

The Philly cheesesteak, a legend in its own right, traces its roots back to the sizzling grills of Philadelphia in the 1930s. Hungry cab drivers needed a quick, portable meal, and thus, the king of handheld sandwiches was born. The quesadilla, on the other hand, boasts an ancient Mexican heritage, with its roots in pre-Columbian cuisine. Fast forward to the 21st century, and some genius foodie decided to combine these two titans of taste. And boom! The Philly cheesesteak quesadilla was born, a testament to the power of culinary fusion.

Unleashing the Flavor:

Now, the beauty of the Philly cheesesteak quesadilla lies in its versatility. You can customize it to your heart’s content, but here’s the classic combo that’ll have you singing its praises:

The Meaty Marvel: 

Thinly sliced ribeye steak is the star of the show. Seared to juicy perfection, it adds a savory punch that’s just begging for cheese.

The Veggies That Rock: 

Onions and peppers, partners in culinary crime, add a touch of sweetness and crunch. Feel free to experiment with different colors and varieties – go green, go red, go wild!

The Cheese That Dreams Are Made Of: 

Provolone is the traditional choice, melting like magic and adding a creamy counterpoint to the meaty goodness. But hey, if cheddar, mozzarella, or even goat cheese tickle your fancy, go for it!

The Tortilla Tango: 

Flour tortillas are the usual suspects, but corn tortillas can add a nice textural twist. And for the truly adventurous, why not try a whole-wheat wrap for a healthier twist?

Cooking Up a Fiesta:

The assembly line is simple: layer your chosen tortilla with cheese, veggies, and that glorious steak. Fold it in half, press it down, and let the magic happen. A hot pan or griddle is your playground; sizzle it up until golden brown and melty perfection.

Bonus Round:

Take your quesadilla to the next level with some dipping delights. Whipped cream for a sweet surprise, sriracha mayo for a spicy kick, or a classic chimichurri sauce for a fresh, herbal explosion – the possibilities are endless!

philly cheesesteak quesadilla

Philly Cheesesteak Quesadilla Recipe

Yo, food fanatics! Buckle up, because we're about to dive into the melty, meaty, and oh-so-satisfying world of the Philly Cheesesteak Quesadilla. This culinary masterpiece isn't just a mashup of two iconic dishes; it's an explosion of flavors that'll leave your taste buds doing a victory dance. So, grab your aprons (or maybe just some napkins), because we're about to whip up a quesadilla adventure you won't forget.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Mexican
Servings 4 Servings
Calories 927 kcal


  • 450 grams 1 pound thinly sliced beef top sirloin
  • 2 small onions sliced
  • 2 medium green bell peppers sliced
  • 236 ml 1 cup barbeque sauce
  • 8 10-inch flour tortillas
  • 480 grams 2 cups shredded cheddar cheese


  • Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
  • Cook and stir the beef in a skillet over medium heat until browned, 5 to 7 minutes.
  • Add the onions and bell peppers, and cook and stir until softened, 5 to 10 minutes.
  • Pour the barbeque sauce over the beef mixture and simmer until the sauce is slightly reduced, about 10 minutes.
  • Lay 4 tortillas on a baking sheet. Top each tortilla with the beef mixture, cheddar cheese, and then another tortilla.
  • Bake in the preheated oven for 10 minutes.
  • Flip the quesadillas and cook until the cheese is melted, about 5 minutes more.


  • You can use beef round instead of beef sirloin.
  • Season the shaved steak with Emeril’s BAM seasoning and garlic powder, if desired.
  • Cut the quesadillas into wedges and serve them with horseradish cream sauce and honey mustard on the side, if desired.
  • Add a bag of fajita sauce to the pan with the meat and veggies before adding the tortillas, if desired.
  • Use leftover roast beef, if desired.
  • Add salsa on the side, if desired.
  • Marinate the steak with olive oil, Worcestershire sauce, salt, pepper, and steak seasoning for a few hours before cooking, if desired.
Keyword Philly Cheesesteak Quesadilla


What’s the best steak for a Philly cheesesteak quesadilla

Ribeye is classic, but flank steak or even thinly sliced chicken can work wonders.

Can I skip the veggies? 

Sure, but they add a delightful texture and flavor contrast.

Can I make it vegetarian? 

Absolutely! Swap the steak for sauteed mushrooms, bell peppers, or your favorite veggie combo.

How do I level up my leftovers? 

Dice up your leftover quesadilla and toss it into a salad for a lunchbox surprise.

The Final Bite:

The Philly cheesesteak quesadilla transcends the realm of mere sustenance; it embodies an epicurean journey. It stands as a tribute to the fusion of culinary titans, a harmonious interplay of tastes that will tantalize your palate, leaving an insatiable desire for more. 

Venture forth, intrepid culinary explorers! Seize your ingredients, unleash the full force of your creativity, and embark on a conquest through the realm of the Philly cheesesteak quesadilla. Remember, the only boundaries are those of your imagination (and perhaps the capacity of your stomach).

Now, go forth and craft a culinary masterpiece! And if this recipe enticed your taste buds, do not overlook the opportunity to savor our delectable beef empanadas recipe.

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