There’s nothing quite like the rich, satisfying flavor of prime rib, especially when it’s paired with melty cheese, sautéed peppers, and onions. Now, imagine all of that inside a crispy, golden quesadilla—savory, cheesy, and utterly indulgent. This recipe for Savory & Cheesy Prime Rib Philly Cheesesteak Quesadillas takes the beloved Philly cheesesteak to a new level, transforming it into a handheld comfort food that’s perfect for lunch, dinner, or even a casual weekend gathering.
This recipe was inspired by the classic Philly cheesesteak, a staple of American street food culture, reimagined in a quesadilla form for convenience and fun. It’s ideal for a cozy evening at home, a small dinner party, or even a game-day treat. Whether you have leftover prime rib from a special occasion or are cooking it fresh just for this dish, these quesadillas are guaranteed to impress with every bite.
Ingredients
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2 cups thinly sliced prime rib (cooked or leftover)
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1 large onion, thinly sliced
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1 bell pepper (red or green), thinly sliced
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2 tablespoons olive oil or butter
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4 large flour tortillas
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2 cups shredded provolone cheese
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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Salt and black pepper to taste
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Optional: hot sauce or horseradish sauce for serving
Directions
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Prepare the vegetables
Heat the olive oil or butter in a large skillet over medium heat. Add the sliced onions and bell peppers, sautéing until they are soft and slightly caramelized, about 6–8 minutes. Season with a pinch of salt, black pepper, garlic powder, and onion powder. -
Warm the prime rib
If using leftover prime rib, slice it thinly and add it to the skillet with the vegetables for 1–2 minutes until warmed through. If cooking fresh, make sure the prime rib is tender and thinly sliced before adding. -
Assemble the quesadillas
Lay one flour tortilla on a clean surface and sprinkle half of the shredded provolone cheese evenly over it. Spread half of the prime rib and vegetable mixture over the cheese. Top with a little more cheese for extra melty goodness, then place a second tortilla on top. Repeat for the remaining ingredients. -
Cook the quesadillas
Heat a large skillet or griddle over medium heat. Carefully place the assembled quesadilla on the skillet and cook for 3–4 minutes on each side, pressing gently with a spatula, until the tortillas are golden brown and the cheese is fully melted. -
Serve and enjoy
Remove the quesadillas from the skillet and let them rest for 1–2 minutes before slicing into wedges. Serve with optional hot sauce or horseradish sauce for an extra kick.
Tips for Perfect Philly Cheesesteak Quesadillas
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Use thinly sliced prime rib: Thin slices allow the meat to warm quickly without overcooking, preserving tenderness.
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Caramelize the onions: Sweet, caramelized onions bring depth and balance to the savory beef and cheese.
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Don’t overfill: While it’s tempting to pile on every ingredient, overstuffed quesadillas can break apart when flipping.
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Cheese matters: Provolone melts beautifully and pairs perfectly with the bold flavors of prime rib. For a sharper taste, try a mix of provolone and mozzarella.
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Serve immediately: Quesadillas are at their best when hot and melty.
Variations to Try
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Spicy Prime Rib Quesadillas: Add sliced jalapeños or a drizzle of sriracha for a fiery twist.
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Mushroom Lovers’ Quesadillas: Sauté mushrooms with the onions and peppers for an earthy flavor.
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Southwest Style: Include corn, black beans, and a pinch of cumin for a southwestern flair.
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Cheese Blend: Mix provolone, cheddar, and Monterey Jack for a richer, gooier melt.
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Breakfast Twist: Top with a fried egg after cooking for a hearty brunch option.
Why This Recipe Works
The magic of this recipe lies in the combination of textures and flavors. The tender, juicy prime rib pairs with the sweetness of sautéed onions and peppers, all held together by the creamy, melted provolone inside a crispy tortilla. Each bite delivers a perfect balance of savory, cheesy, and slightly sweet notes. It’s indulgent but approachable, making it an ideal recipe for both weeknight meals and special occasions.
Serving Suggestions
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With a side salad: Pair your quesadillas with a simple mixed greens salad tossed in a tangy vinaigrette to cut through the richness.
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Dipping sauces: Horseradish cream, garlic aioli, or even a classic marinara make excellent companions.
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Potato sides: Crispy oven fries, sweet potato fries, or even a loaded baked potato enhance the comfort-food factor.
How to Store and Reheat
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Refrigeration: Store leftover quesadillas in an airtight container for up to 3 days.
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Reheating: Reheat in a skillet over medium heat to preserve crispiness. Avoid microwaving if you want the tortilla to remain crunchy.
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Freezing: You can freeze uncut quesadillas by wrapping them tightly in foil. Bake in a preheated oven at 375°F (190°C) for 15–20 minutes until heated through.
Healthier Options
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Lower-fat cheese: Swap full-fat provolone for part-skim provolone or mozzarella.
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Whole wheat tortillas: Use whole wheat or multigrain tortillas to increase fiber content.
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Extra veggies: Add zucchini, spinach, or mushrooms to boost the nutritional value.
Fun Fact: The Philly Cheesesteak Connection
The Philly cheesesteak originated in Philadelphia in the 1930s, credited to Pat Olivieri, a hot dog vendor who experimented with thinly sliced beef on a hoagie roll. The sandwich quickly became a local favorite and has since inspired countless variations. This quesadilla version honors the classic flavors while offering a playful, handheld twist perfect for modern kitchens.
Frequently Asked Questions
1. Can I use leftover prime rib for this recipe?
Absolutely! Using leftover prime rib is not only a practical way to minimize food waste, but it also adds incredible flavor and tenderness to your quesadillas. Leftover prime rib is already cooked, so it warms quickly without losing its juiciness. For the best results, slice the meat as thinly as possible, which ensures each bite is tender and easy to fold inside the tortilla. When reheating, add the slices to the skillet with the sautéed onions and peppers for a minute or two—this allows the meat to soak up the savory flavors of the vegetables while maintaining its natural richness. This technique works particularly well if you have a holiday roast or special dinner leftover, transforming it into a convenient, flavorful meal in under 30 minutes.
2. What cheese works best in Philly cheesesteak quesadillas?
Provolone cheese is the classic choice for Philly cheesesteaks, and it melts beautifully, creating that perfect gooey texture. If you want a richer, more indulgent flavor, consider combining provolone with mozzarella, which adds extra stretch and creaminess. Cheddar can also be added for a sharper, tangier taste that balances the savory beef. For those who love bold flavors, aged provolone offers a slightly stronger, nutty profile that complements the prime rib perfectly. The key is to use enough cheese to hold the quesadilla together and achieve that satisfying melty consistency, without overstuffing and making it difficult to flip or slice.
3. Can I make this recipe vegetarian?
Yes! This quesadilla recipe is highly adaptable and can be made completely vegetarian without losing any of its indulgent appeal. Simply replace the prime rib with sautéed mushrooms, marinated tofu, tempeh, or even roasted vegetables. Mushrooms are particularly effective because they develop a rich, umami flavor when cooked, closely mimicking the savory depth of meat. Combine them with the caramelized onions, peppers, and melty cheese, and you’ll get a satisfying, hearty filling that can appeal to both vegetarians and meat-eaters alike. This makes it a versatile recipe for accommodating different dietary preferences or creating a lighter, vegetable-forward option.
4. How do I prevent the quesadillas from falling apart while cooking?
Maintaining the structure of your quesadilla is all about balance. Avoid overfilling the tortilla—too much cheese or filling makes it difficult to flip and can cause the quesadilla to tear. Press gently with a spatula while cooking, which helps the cheese melt and the layers stick together. Cooking over medium heat is essential; it allows the tortillas to become golden and crispy while giving the cheese enough time to melt fully. If you notice the quesadilla slipping or folding, adjust the heat slightly or press it down lightly with a spatula to ensure even cooking and perfect melty results.
Why You’ll Love This Recipe
Whether you’re a fan of classic Philly cheesesteaks or just love a hearty, cheesy quesadilla, this recipe hits all the right notes. It’s simple enough for a weeknight meal but impressive enough for company. The combination of tender prime rib, perfectly caramelized vegetables, and melty cheese wrapped in a crisp tortilla is irresistible.
The versatility of this recipe also allows for creativity—you can add more vegetables, experiment with different cheeses, or adjust the seasoning to suit your taste. Each variation will still capture the essence of a Philly cheesesteak while offering something new and exciting.
Perfect Occasions for Philly Cheesesteak Quesadillas
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Game days: Serve as a crowd-pleasing snack or appetizer for friends and family.
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Casual dinners: Ideal for a relaxed weeknight dinner without compromising on flavor.
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Lunchbox upgrades: Cut into wedges for an indulgent but convenient lunch option.
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Party platters: Make multiple quesadillas and slice into small triangles for easy serving.
Pairings and Drinks
Even though we’re avoiding alcohol, these quesadillas pair wonderfully with a variety of beverages:
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Sparkling water with lemon or lime: Cuts through the richness of the cheese and beef.
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Iced tea or lemonade: Adds a refreshing, slightly sweet balance.
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Tomato-based drinks: Non-alcoholic Bloody Mary or tomato juice works surprisingly well.
Final Thoughts
If you’re looking for a dish that combines indulgence, flavor, and convenience, Savory & Cheesy Prime Rib Philly Cheesesteak Quesadillas are a must-try. The recipe is versatile, simple to make, and guaranteed to impress both friends and family. Whether you’re using leftover prime rib or cooking fresh, these quesadillas bring comfort food to the next level, offering a handheld bite that’s full of flavor and texture.
Take a classic Philly cheesesteak and turn it into a melty, crispy quesadilla—your taste buds will thank you, and your kitchen will smell incredible. Don’t wait for a special occasion; this recipe is perfect for any day that deserves a little indulgence.
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Savory & Cheesy Prime Rib Philly Cheesesteak Quesadillas
- Total Time: 30 minutes
- Yield: 4 quesadillas 1x
Description
These quesadillas transform the classic Philly cheesesteak into a handheld, cheesy delight. Perfect for a cozy evening, a casual dinner, or using leftover prime rib, each bite combines tender beef, caramelized onions, sautéed peppers, and melty provolone in a crispy flour tortilla. They’re indulgent, easy to make, and guaranteed to satisfy.
Ingredients
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2 cups thinly sliced prime rib (cooked or leftover)
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1 large onion, thinly sliced
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1 bell pepper (red or green), thinly sliced
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2 tablespoons olive oil or butter
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4 large flour tortillas
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2 cups shredded provolone cheese
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1/2 teaspoon garlic powder
-
1/2 teaspoon onion powder
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Salt and black pepper to taste
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Optional: hot sauce or horseradish sauce for serving
Instructions
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Heat the olive oil or butter in a large skillet over medium heat. Add the sliced onions and bell peppers, sautéing until soft and slightly caramelized, about 6–8 minutes. Season with salt, black pepper, garlic powder, and onion powder.
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Add the sliced prime rib to the skillet and warm for 1–2 minutes until heated through.
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Lay one flour tortilla on a flat surface. Sprinkle half of the shredded provolone evenly over it. Add half of the prime rib and vegetable mixture, then top with a little more cheese. Place a second tortilla on top. Repeat for remaining ingredients.
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Heat a large skillet or griddle over medium heat. Cook each assembled quesadilla for 3–4 minutes per side, pressing gently, until golden brown and cheese is melted.
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Remove from the skillet and let rest for 1–2 minutes before slicing into wedges. Serve with optional hot sauce or horseradish sauce.
Notes
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Thinly slice the prime rib for tender, evenly heated meat.
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Avoid overfilling tortillas to prevent them from breaking when flipping.
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For added flavor, try a mix of provolone and mozzarella or cheddar.
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Leftover quesadillas can be stored in the fridge for up to 3 days and reheated in a skillet to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
