Easy Philly Cheesesteak Quesadillas (Beef Steak Quesadilla)

You Will Love This Beef Steak Quesadilla Recipe

• A fun and interesting quesadilla recipe the entire family will love!
• Beef quesadillas are the best way to use up leftover steak (just like our carne asada quesadillas!)
• Simple ingredients to make an easy weeknight dinner!
• Great flavor!
• Easy and quick to make in just 20 minutes.

Ingredients and Substitutions

Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.

• Bell peppers: Traditional Philly cheesesteak uses green bell peppers, however I use red peppers. Any color of pepper will work.
• Frozen sirloin steak: I used frozen sirloin steak found in my grocery store's freezer section for these cheesesteak quesadillas. Other cuts of steak like skirt steak, flank steak, or shaved steak will work. Season the steak with garlic powder, salt, and black pepper if needed.
• Flour tortillas: look for burrito-sized tortillas. I don't recommend corn tortillas for this recipe. I used a low carb tortilla.
• Provolone cheese cut into small strips or use melty shredded cheese like mozzarella, Mexican blend, Monterey Jack cheese, or cheddar cheese.
• Onions: Use white, yellow, or red onions.
• Dijon mustard and Mayonnaise create a tasty sauce that gives great flavor to the beef steak quesadilla.
• Salt and pepper to taste.

How to Make Beef Steak Quesadillas

Below are step-by-step instructions for how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.

1. Heat the olive oil over medium heat in a cast iron skillet or other large skillet. Add the prepared pepper and onions and cook them for 5-7 minutes or until cooked and softened.
2. Cook the steak according to the package directions if using frozen steak. If using fresh steak, cut it into thin strips and cook it over medium-high heat for 2-3 minutes, moving frequently.
3. Assemble the beef steak quesadilla by spreading the mustard and mayonnaise on one side of the tortilla. Place the sauteed onions and peppers on one half of the tortilla and the cheese topped with the cooked steak mixture on the other.
4. Fold the tortilla in half. Return the Philly cheesesteak quesadillas to the hot pan and cook each side of the tortilla until it is golden brown. Remove from the pan onto a cutting board. Use a sharp knife or pizza cut to cut into four triangles.

Expert Tips

• Follow the recipe card with minimal substitutions for the best results.
• Top beef steak quesadilla with fresh cilantro, sour cream, and salsa like pico de gallo if desired.
• Store leftover cheesesteak quesadillas in an airtight container in the refrigerator for 3-4 days.
• Reheat on the stove top in a cast iron pan over medium-low heat until heated through. Consider adding a little oil to the cast iron pan when reheating.

Recipe FAQs