Easy Philly Cheesesteak Quesadillas: Your Quick 30-Minute Dinner Fix

Imagine sinking your teeth into the iconic flavors of a Philly Cheesesteak, but in a super convenient, quick-to-make quesadilla form. These Philly Cheesesteak Quesadillas are packed full of savory deli roast beef, perfectly sautéed peppers, earthy mushrooms, and sweet onions, all enveloped in gooey melted cheese and a crispy tortilla. It’s the ultimate solution for satisfying your cheesesteak craving in just about 30 minutes, making it an ideal choice for busy weeknights or when you need a delicious, hearty meal on the table fast.

A Tale of Two Cities: My Love-Hate Relationship with Philadelphia

My relationship with the vibrant city of Philadelphia is, to put it mildly, delightfully complicated. Hailing from Pittsburgh, there’s an unspoken (and often very much spoken) rivalry with both Philadelphia and Cleveland, especially when it comes to sports. It’s practically a birthright to harbor a friendly, or sometimes not-so-friendly, disdain for our cross-state rivals. Beyond the spirited sports allegiances, Philadelphia also presents a unique challenge for visitors: parking. I vividly recall one instance where I circled the city for what felt like an eternity, desperately seeking a parking spot to meet a friend for dinner. I arrived a full half-hour late, still a bit disoriented, a testament to the city’s wonderfully complex urban layout. My navigation skills might have been lacking, but the struggle for that elusive parking spot was undeniably real!

However, despite these minor grievances, I genuinely believe Philadelphia is a magnificent city, rich with history, vibrant culture, and, most importantly for a food lover like me, incredible cuisine. I’ve had the pleasure of exploring its charming streets during memorable vacations, attending insightful blogging conferences, interviewing for jobs, and simply enjoying visits with friends. And, of course, it’s the undisputed home of the legendary Philly cheesesteak. This iconic sandwich, traditionally featuring thinly sliced beef, gooey melted cheese, and often a delightful medley of peppers, mushrooms, and onions, all nestled within a crusty hoagie bun, is a culinary masterpiece. While some purists argue that the inclusion of peppers, mushrooms, and onions deviates from the “traditional” cheesesteak, I firmly believe these additions elevate the flavor profile, and you won’t catch me ordering one without them!

Bringing the Authentic Cheesesteak Experience Home: The Quesadilla Twist

Since a daily pilgrimage to Philadelphia for an authentic cheesesteak isn’t exactly practical, I’ve had to master the art of bringing those beloved flavors into my own kitchen. When inspiration for dinner strikes a blank, quesadillas are often my immediate go-to. I almost always have a stash of tortillas in my freezer, ready for any culinary emergency. The real challenge then becomes deciding on the perfect filling. Usually, it’s a creative improvisation with whatever fresh produce happens to be lingering in the fridge. But on this particular occasion, I had a generous supply of high-quality deli roast beef, and a brilliant idea sparked: Philly Cheesesteak Quesadillas!

This ingenious adaptation allows you to enjoy all the savory goodness of a classic cheesesteak without the fuss of meticulously slicing steak or enduring long cooking times. Thanks to the unparalleled convenience of pre-cooked deli roast beef, these quesadillas come together incredibly fast, promising a mouthwatering meal on your table in under 30 minutes. It’s a true game-changer for anyone craving that rich, cheesy, meaty flavor without spending hours in the kitchen, making it perfect for busy weeknights or a quick, satisfying lunch.

Mastering the Philly Cheesesteak Lingo: Ordering Like a Local

For those brave enough to venture to the heart of cheesesteak country, understanding the proper way to order your sandwich is an essential part of the experience. It’s a quick, no-nonsense transaction designed for efficiency. First, you state the number of cheesesteaks you desire. Second, you specify your cheese preference. While the iconic, truly traditional choice is “Cheese Whiz” (often shortened to “Whiz” and pronounced “wiz”), many locals and visitors alike often opt for American or provolone cheese for a more classic, less processed flavor. Finally, you declare whether you want onions, which is either “wit” (meaning “with onions”) or “witout” (meaning “without onions”). So, for these delicious quesadillas, if you were at a famous Philly stand, you’d effectively be ordering “one provolone wit” if you wanted the savory onions. If you prefer your culinary creation without the aromatic alliums, it would simply be “one provolone witout.” It’s a linguistic dance that’s as much a part of the Philly experience as the cheesesteak itself!

The Ultimate Showdown: Geno’s vs. Pat’s – A Personal Account

Years ago, my dad, brother, and I embarked on the quintessential Philly cheesesteak challenge. The mission was clear: to purchase a cheesesteak from the legendary Geno’s Steaks, then immediately cross the street to acquire another from Pat’s King of Steaks, and finally, conduct a direct, side-by-side comparison. Our impromptu culinary adventure happened during a whirlwind stop in Philadelphia on our drive back from a New Jersey vacation. “Really quick” is an understatement; we squeezed in a visit to the historic Liberty Bell and this epic food quest within a mere few hours, knowing we still had a five-hour drive back home to Pittsburgh.

As first-timers in the city, we figured trying both iconic establishments, conveniently located directly across from each other, was the most efficient way to get a true taste of the rivalry and determine a personal favorite. The atmosphere at both stands was electric and buzzing with activity – the sizzle of thinly sliced meat on the griddle, the enticing smell of onions caramelizing, and the rapid-fire orders being shouted. While we thoroughly enjoyed both cheesesteaks, savoring every bite of the juicy beef and perfectly melted cheese, we ultimately concluded that Geno’s had a slight edge for us, perhaps due to the bread or the seasoning. It was a truly memorable culinary experience, cementing our appreciation for this regional delicacy and the passionate culture surrounding it.

My dad and I later returned to Philadelphia for a more extended trip, hoping to delve deeper into the city’s rich history and diverse offerings. However, fate had other plans, as our visit coincided with the arrival of Hurricane Irene. The severe weather drastically altered our plans, ultimately shutting down the state border and preventing us from reaching our intended beach destination in New Jersey. Despite the disruption, there was a unique silver lining: we received a hefty discount on tickets to the Philadelphia Zoo, which brilliantly turned a stormy disappointment into a surprisingly delightful afternoon with the animals. Even a hurricane couldn’t completely dampen our spirits or our growing affection for Philly’s charm and resilience.

Crafting the Perfect Philly Cheesesteak Quesadilla: Tips for Success

Creating these Philly Cheesesteak Quesadillas is wonderfully straightforward, but a few key tips can elevate your dish from simply good to absolutely fantastic, ensuring a truly authentic and satisfying flavor:

• Vegetable Perfection: Don’t rush the onions, peppers, and mushrooms. Sautéing them until they’re nicely softened and slightly caramelized brings out their natural sweetness and depth of flavor, which is crucial for replicating that authentic cheesesteak taste. Medium heat and patience are your best friends here.
• Choosing Your Cheese: While provolone is specified in the recipe and offers a classic, tangy taste that many associate with cheesesteaks, feel free to experiment. American cheese melts incredibly smoothly for a creamy, consistent texture, or if you’re feeling adventurous and want to get closer to the “Whiz” experience, a good quality processed cheese can work wonders in a quesadilla.
• The Deli Roast Beef Advantage: The beauty of using deli roast beef is its perfect thinness and pre-cooked convenience, which significantly cuts down on cooking time. Opt for a good quality, thinly sliced roast beef from your local deli counter. Cutting it into smaller, manageable strips makes it easier to distribute evenly throughout the quesadilla and prevents large, unwieldy chunks.
• Mastering Heat Control: Cook the quesadillas over medium heat. If the heat is too high, your tortilla will burn before the cheese has a chance to fully melt and the filling warms through. If it’s too low, you won’t achieve that desirable golden-brown, crispy exterior that makes a quesadilla so appealing.
• Avoid Overfilling: While tempting to pack in as much delicious filling as possible, overfilling your quesadilla can make it difficult to fold, flip, and cook evenly. Stick to a reasonable amount of filling per tortilla to ensure everything melts beautifully and holds together perfectly, creating a structurally sound and delicious meal.

Serving Suggestions & Creative Variations for Your Quesadillas

These Philly Cheesesteak Quesadillas are incredibly satisfying and flavorful on their own, but they also pair wonderfully with a variety of side dishes to complete your meal. For a classic diner experience, serve them alongside a crispy batch of golden french fries. A fresh green salad provides a nice contrast and lightness, while a side of creamy coleslaw or even some perfectly roasted potatoes can round out the meal beautifully. Don’t forget your favorite dipping sauces – a dollop of classic ketchup, a side of zesty hot sauce, or even a creamy ranch dressing can add an extra layer of delicious flavor.

Feeling creative and want to put your own spin on this fantastic recipe? Here are a few exciting ways to customize your Philly Cheesesteak Quesadillas:

• Spice It Up: For those who love a bit of heat, add a pinch of red pepper flakes to your vegetables as they sauté, or incorporate some finely sliced jalapeños directly into the filling for a spicy kick.
• Explore Different Cheeses: Beyond provolone and American, try mozzarella for an extra stretchy, mild melt, or a blend of cheeses like Monterey Jack and Colby for more complex and nuanced flavors.
• Garlic Power: Mince a fresh clove or two of garlic and add it to the skillet with your onions and peppers for an aromatic boost that enhances the overall savory profile.
• Mushroom Mania: If you’re a mushroom lover, don’t hesitate to increase the quantity beyond what the recipe suggests or try different varieties like rich cremini or delicate oyster mushrooms for added texture and depth.
• Sweet Pepper Twist: Instead of or in addition to green bell peppers, try using red, yellow, or orange bell peppers for a sweeter flavor profile and a vibrant splash of color.

Philly Cheesesteak Quesadillas

Yield:
4 servings

Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

These Philly Cheesesteak Quesadillas packed full of deli roast beef, peppers, mushrooms, and onions are a quick and easy way to get your cheesesteak fix in 30 minutes.

Ingredients

• 2 1/2 teaspoons vegetable oil, divided
• Half of 1 small onion, sliced
• Half of 1 green pepper, sliced into strips
• 2 large white mushrooms, sliced
• 4 (8-inch) tortillas
• 1/4 pound (4 ounces) deli roast beef, cut into 1-inch strips
• 4 slices provolone cheese

Instructions

1. Heat 2 teaspoons oil in a large skillet over medium heat. Add the onions, peppers, and mushrooms and cook until softened, roughly 8-10 minutes.
2. In another large skillet over medium heat, add the remaining 1/2 teaspoon oil. Once hot, add 1 tortilla. Top half of the tortilla with 1 slice of cheese, some roast beef, and some of the onion mixture. Fold the quesadilla in half, making a half-moon shape.
3. When the cheese has completely melted and the tortilla underside has golden-brown spots, flip the quesadilla then cook the remaining side until golden-brown. Remove to a cutting board and cut in half.
4. Repeat with the remaining ingredients. Serve immediately.

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Disclosure: This recipe was originally developed for Yum Food & Fun For Kids, Summer 2015 issue.