Mediterranean Philly Cheesesteak Quesadilla
The Mediterranean Philly Cheesesteak Quesadilla is a delicious twist on the classic American Philly cheesesteak. Instead of the typical hoagie roll, this recipe tucks savory, sautéed beef, melty cheese, and colorful Mediterranean vegetables inside a crispy, golden tortilla. It’s everything you love about the cheesesteak—juicy meat, gooey cheese, rich flavor—but brightened with ingredients like feta, roasted red peppers, kalamata olives, and fresh herbs.
Perfect for lunch, dinner, or party appetizers, this dish delivers bold taste and satisfying texture in every bite.
Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 quesadillas (serves 4-6)
Ingredients
For the Steak Filling
1 lb (450g) thinly sliced sirloin steak or flank steak
1 tbsp olive oil
1 small red onion, thinly sliced
1 small green bell pepper, thinly sliced
½ cup roasted red peppers, sliced
2 cloves garlic, minced
1 tsp dried oregano
½ tsp paprika
Salt and pepper, to taste
For the Quesadillas
1 cup shredded mozzarella cheese
½ cup crumbled feta cheese
¼ cup chopped kalamata olives (optional)
2 tbsp fresh parsley or basil, chopped
4 large flour tortillas
For Serving (Optional)
Tzatziki or hummus
Greek yogurt
Lemon wedges
Side salad
Instructions
Prepare the Filling:
In a large skillet over medium-high heat, heat olive oil. Add the sliced onion and bell pepper, and sauté for 3–4 minutes until softened.
Add garlic, roasted red peppers, and steak slices. Season with oregano, paprika, salt, and pepper. Cook for 5–7 minutes until steak is browned and cooked through. Remove from heat.
Assemble the Quesadillas:
Lay out tortillas. On one half of each tortilla, layer a few tablespoons of steak mixture, followed by mozzarella, feta, olives (if using), and parsley. Fold tortillas over to form half-moon shapes.
Cook the Quesadillas:
Wipe the skillet clean and return to medium heat. Cook quesadillas one or two at a time for 2–3 minutes per side until golden brown and the cheese is melted.
Slice and Serve:
Let cool for a minute before slicing into wedges. Serve with tzatziki, hummus, or a simple side salad for a complete Mediterranean meal.
Tips
Thin Meat Is Key: Use very thinly sliced steak so it cooks quickly and stays tender. Freeze for 15 minutes before slicing to make it easier.
Cheese Matters: Mozzarella melts beautifully, while feta adds tang. Don’t skip the combo!
Crispy Tortillas: Lightly oil the pan and press the quesadilla down with a spatula to ensure a crispy finish.
Batch Cooking: Keep cooked quesadillas warm in a low oven (about 200°F/95°C) while cooking the rest.
Variations
Chicken Version: Substitute chicken breast or thighs for steak.
Vegetarian: Replace steak with grilled mushrooms, zucchini, or eggplant.
Spicy Kick: Add a few sliced pepperoncini or a sprinkle of chili flakes.
Cheesy Overload: Add provolone or halloumi to boost the cheesiness.
Pita Wrap: Wrap the filling in pita instead of tortillas for a gyro-inspired twist.
Q&A
Q: Can I make this ahead of time?
A: Yes! Cook the filling ahead and store in the fridge up to 2 days. Assemble and cook the quesadillas fresh for best texture.
Q: What’s the best steak to use?
A: Sirloin or flank steak work well. Ribeye offers richer flavor but is pricier.
Q: How do I make it low-carb?
A: Use low-carb tortillas or wrap the filling in lettuce leaves.
Q: Can I freeze them?
A: Yes. Freeze cooked quesadillas wrapped in foil. Reheat in oven or air fryer for best results.
Nutrition (Per Serving, 1 Quesadilla)
Approximate values
Calories: 410
Protein: 28g
Carbs: 26g
Fat: 23g
Fiber: 3g
Sodium: 640mg
Conclusion
The Mediterranean Philly Cheesesteak Quesadilla is the perfect harmony of hearty and fresh, offering the familiar comfort of a cheesesteak with the zesty brightness of Mediterranean cuisine. Whether you’re looking to spice up your weeknight dinner or serve something exciting at your next gathering, this fusion recipe is sure to impress. Crisp on the outside, savory and melty inside—it’s flavor-packed, simple, and totally crave-worthy.