Watch Me Make It!

There’s just something magical about biting into a cheesesteak quesadilla—the crispy tortilla, the gooey cheese, and that juicy, flavorful steak all wrapped up in one hot, melty package. I made this Philly cheesesteak quesadillas recipe on my Blackstone griddle, and wow… this one’s going in the permanent rotation. It’s the easy dinner you didn’t know you needed but won’t be able to stop making.

A marbled raw ribeye steak, a pack of Mission tortillas, a bottle of beef rub seasoning, a green bell pepper, and a yellow onion on a wooden surface—everything you need to create the ultimate Cheesesteak Quesadilla.

Grab the beef seasoning for this recipe!

It combines everything I love about a classic cheesesteak, just as a cheesesteak quesadilla—sliced steak, sautéed onions, green peppers, and loads of cheese—pressed into a golden brown crispy quesadilla. Whether you're craving a quick lunch, an easy weeknight dinner, or just need a reason to fire up your griddle, this is it.

Let me walk you through how I throw together my cheesesteak quesadilla that tastes just like it came from a Philly food truck but with way less effort. Leave me a comment at the bottom and tell me what you think!

Sliced onions and green bell peppers are cooking on a flat top grill, with some browning and residue visible on the hot surface under bright sunlight.

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Why You’ll Love This Recipe

First off, it’s perfect for using that flank steak, ribeye, or even sirloin steak you’ve got hanging out in the fridge.
Second, the crispy flour tortillas get beautifully golden brown and hold all that gooey cheese like champs.
Best of all, it’s fast—like 30 minutes or less fast—and made on a Blackstone griddle or a large skillet on the stovetop.

Chunks of beef cooking on a hot, greasy griddle, with some pieces browned and others still slightly pink. A large metal spatula with a black handle is lifting the meat, and steam rises from the sizzling surface.

Ingredients / Tools You’ll Need

1 lb thinly sliced ribeye steaks or shaved beef
½ green bell pepper, sliced
1 white onion, sliced
3-4 tablespoon butter
Salt, black pepper, and garlic powder to taste
1½ cups shredded provolone, mozzarella cheese, or American cheese (or use a variety of cheeses)
2 large flour tortillas (burrito-size)
Rocky MTN Beef Rub Seasoning
Optional: cheese whiz, sour cream, or pico de gallo salsa for dipping

A flour tortilla is cooking on a hot, slightly greasy griddle. Some onions and vegetables are visible on the left side, with another tortilla in the upper right corner.

Instructions

Preparation

Start by slicing your green peppers and white onions into thin strips. I like to use a sharp knife on a clean work surface—makes life easier. If you're using flank steak, sirloin steak, or ribeye steaks, slice the meat into thin strips against the grain.

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Heat your Blackstone griddle or a large skillet over medium-high heat. Add a splash of olive oil and a pat of butter to the hot pan. Toss in your peppers and onions and season with kosher salt, black pepper, and garlic powder.

Sauté until the veggies are softened and get a little color—about 5-7 minutes. Push them to the side of the griddle.

Cooking

Now toss your steak onto the griddle. Whether it’s flank steak, ribeye, or sirloin, season it well with steak seasoning, or keep it simple with just salt and pepper (The seasoning is better!). Let it sizzle and brown. Once it’s cooked, mix the veggies back in to create your juicy steak mixture.

Wipe off the surface, give it a little cooking spray or cooking oil, and drop one large flour tortilla onto the griddle over medium heat. I like to leave a little residual grease for flavor and texture.

A tortilla filled with grilled beef, onions, and green peppers, topped with two slices of white cheese, cooking on a griddle beside another plain tortilla.

Sprinkle a generous layer of mozzarella cheese, provolone, or whatever kind of cheese you like on half of the tortilla. Then pile on that glorious steak mixture and a bit more cheese on top.

Fold the tortilla over the filled side. Let it toast for 2–3 minutes per side until the outside of the tortilla is golden and you’ve got a melty quesadilla.

Serving Suggestions

Let the quesadilla rest for a minute on a cutting board—this helps the cheese set slightly and makes slicing easier. Use a sharp knife or pizza cutter and slice into triangles.

Serve these cheesesteak quesadillas with a dollop of sour cream, some pico de gallo, or drizzle on cheese whiz if you’re feeling extra.

You can even toss these in a freezer bag once cooled and reheat later for a quick easy meal.

Three quesadillas filled with melted cheese, beef, onions, and green bell peppers are stacked on a wooden cutting board, with a rustic wooden background behind them.

Recipe Notes & Pro Tips

Don’t overfill the tortilla. I know it’s tempting, but too much of the meat mixture and it’ll fall apart.
Always cook over medium-low heat or medium heat for the best texture—especially for that crispy tortilla with a perfectly melted center.
If you're using a cast iron skillet, it holds heat super well—great for getting that crispy quesadilla exterior. Just don’t forget to lightly oil it.

Variations

Want some heat? Add in red bell peppers or diced red onions.
Mix up your cheeses—cheddar cheese, pepper jack, colby jack cheese, or even monterey jack all work great here.
This recipe also works with skirt steak, sliced steak, or any leftover grilled meat. Heck, even chop up some breakfast quesadillas fillings and stuff those in.
Wrap cooled quesadillas in plastic wrap, toss in an airtight container, and you've got an easy weeknight dinner on standby.

A toasted quesadilla filled with melted cheese, grilled meat, and green bell peppers sits on a hot, greasy griddle.

Add a splash of cup water when reheating in a pan to steam it back to life without losing that crunch.

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