Introduction

If you love the classic flavors of a Philly cheesesteak but are looking for a fun and creative twist, these Cheesy Philly Cheesesteak Quesadillas with Provolone and Onions are perfect for you. This fusion dish combines the savory, juicy taste of a traditional Philly cheesesteak with the crispy, melty goodness of a quesadilla. Imagine a golden, crispy tortilla stuffed with thinly sliced steak, caramelized onions, melted provolone cheese, and bell peppers. This mouthwatering dish is quick and easy, making it an ideal choice for a weeknight dinner or a hearty snack that the whole family will enjoy.

Ingredients:

1 lb thinly sliced ribeye steak (or substitute with sirloin)
1 tablespoon olive oil
1 tablespoon butter
1 large onion, thinly sliced
1 bell pepper (green, red, or yellow), thinly sliced
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
Salt and black pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
6-8 flour tortillas (8-inch size)
8 slices provolone cheese
1 cup shredded mozzarella cheese
2 tablespoons butter (for frying quesadillas)

Preparation:

Step 1: Prepare the Steak

In a hot skillet, heat olive oil over medium-high heat.
Add the thinly sliced ribeye steak and season with salt, black pepper, garlic powder, and onion powder.
Cook for about 2-3 minutes, stirring occasionally until the steak is browned and cooked through. Remove the steak from the skillet and set aside.

Step 2: Sauté the Vegetables

In the same skillet, add 1 tablespoon of butter. Once melted, add the sliced onions and bell peppers.
Cook on medium heat for about 5-7 minutes, stirring frequently, until the onions are caramelized and the bell peppers are tender.
Add minced garlic and cook for another minute until fragrant.

Step 3: Combine Steak and Vegetables

Return the cooked steak to the skillet with the onions and bell peppers.
Add Worcestershire sauce and stir well to combine all the ingredients. Cook for another 1-2 minutes. Remove the mixture from the skillet and set aside.

Step 4: Assemble the Quesadillas

Lay out one tortilla on a flat surface. Place two slices of provolone cheese evenly across the tortilla.
Spoon a generous amount of the steak, onion, and pepper mixture onto the cheese layer.
Sprinkle some shredded mozzarella cheese on top for extra cheesiness.
Place another tortilla on top, pressing down gently.

Step 5: Cook the Quesadillas

Heat 1/2 tablespoon of butter in a large skillet over medium heat.
Carefully place the assembled quesadilla into the skillet. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted.
Repeat with the remaining tortillas and filling.

Step 6: Slice and Serve

Remove the quesadilla from the skillet and let it rest for a minute before slicing into wedges.
Serve hot with your favorite dipping sauces like sour cream, salsa, or a creamy chipotle sauce.

Cooking Notes:

For the best results, use thinly sliced ribeye steak, as it cooks quickly and remains tender.
Provolone cheese gives that classic Philly cheesesteak flavor, but you can also use mozzarella or cheddar for a different twist.
Feel free to add mushrooms for an extra layer of flavor and texture.

Serving Suggestions:

Serve these quesadillas with a side of sour cream, salsa, or a spicy chipotle mayo dipping sauce.
Pair them with a simple green salad or a side of fries for a complete meal.
For a game-day spread, cut the quesadillas into smaller wedges and serve them as appetizers with a variety of dipping sauces.

Tips:

To save time, ask your butcher to slice the steak thinly, or partially freeze the steak before slicing it at home.
Use a hot skillet to ensure a crispy tortilla.
If you’re looking for a low-carb version, swap the flour tortillas for low-carb tortillas.
You can make the steak and vegetable filling ahead of time and store it in the refrigerator for up to 2 days.

Prep Time:

15 minutes

Cooking Time:

20 minutes

Total Time:

35 minutes

Nutritional Information (Per Serving):

Calories: 450 kcal
Protein: 22 g
Fat: 26 g
Carbohydrates: 30 g
Sodium: 720 mg

Conclusion

These Cheesy Philly Cheesesteak Quesadillas with Provolone and Onions are the perfect fusion of American comfort food and Mexican street fare. Whether you’re hosting a game day, looking for a quick weeknight dinner, or craving a savory snack, these quesadillas deliver on flavor and satisfaction. The combination of tender steak, caramelized onions, and melty provolone cheese inside a crispy tortilla is simply irresistible. Try this recipe today and enjoy the best of both worlds!

Author: Imili Johnson
Total Time: 35 minutes

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Ingredients

Scale

1 lb thinly sliced ribeye steak (or substitute with sirloin)
1 tablespoon olive oil
1 tablespoon butter
1 large onion, thinly sliced
1 bell pepper (green, red, or yellow), thinly sliced
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
Salt and black pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
6–8 flour tortillas (8-inch size)
8 slices provolone cheese
1 cup shredded mozzarella cheese
2 tablespoons butter (for frying quesadillas)

Instructions