Meaty, cheesy, and perfectly seasoned, these Slow Cooker Cheesesteak Quesadillas are an easy meal to make with minimal ingredients. It’s a set-it-and-forget-it meal that cooks right in your crockpot until you’re ready to assemble it into flavorful quesadillas that are always a family favorite.
In this easy recipe, Philly cheesesteak ingredients are sandwiched in a flour tortilla for a satisfying meal of delicious quesadillas. Your crockpot does most of the work and you can even outsource the prep work of chopping the veggies by using a frozen package. And, if you’re lucky, you can even find pre-sliced fajita-style steak strips in the store. Dump it all in the slow cooker, add some seasoning and broth, and come back in a few hours to assemble and serve it. How simple is that?
Top Sirloin Steak – cut into strips, but not too thin since they will be cooking for hours in the slow cooker which will make them tender.
Frozen Peppers And Onions – sliced or diced. You can also use freshly sliced bell peppers and onions.
Beef Broth – I use low sodium.
Seasonings – garlic powder, onion powder, and smoked paprika.
Tortillas – I use burrito-size flour tortillas.
Cheese – Use both shredded mozzarella and provolone cheeses.
How To Make Slow Cooker Cheesesteak Quesadillas
STEP 1: Add the meat, peppers, and onions to the slow cooker before sprinkling with the seasonings and adding the beef broth.
STEP 2: Slow cook on high for 3-4 hours or on low for 4-6 hours until the beef is tender.
STEP 3: Drain the juice from the beef mixture before assembling the quesadillas.
STEP 4: Lay out the tortillas and evenly distribute the cheese between them.
STEP 5: Place a quarter of the meat on each tortilla.
STEP 6: In a large non-stick skillet over medium-high heat, spray or add a little oil and place one of the tortillas with the meat and cheese in the skillet.
STEP 7: Cook the quesadilla for 2-3 minutes until the bottom is golden and the cheese begins to melt.
STEP 8: Using a spatula, fold the quesadilla over and remove it from the pan. Cut in half to serve.
STEP 9: Repeat for the remaining quesadillas.
While this recipe calls for top sirloin steak, flank steak is also a great choice. Almost any cut of steak will work – skirt steak, strip steak, or even ribeye.
To the steak, peppers, and onion filling you can add in other vegetables such as sliced mushrooms and chopped zucchini. I suggest adding those during the last 30-45 minutes or so of the cooking time so they don’t become too mushy as they would with a longer cooking time. You can also add more spices to the filling with chopped garlic and jalapeno peppers.
For the Philly cheesesteak flavor profile, I use mozzarella and provolone in this recipe. However, if you want to change up the flavor, use a Mexican blend or Monterey Jack. Even shredded cheddar will work!
Make sure you have delicious toppings and side items for these quesadillas. Here are some yummy ideas:
- Tortilla chips
- Pico de gallo
- Sour cream
- Extra grated cheese
- Freshly chopped cilantro
- Sliced green onions
Can I Make These In A Skillet?
Sure! If you’re wanting to skip the wait time of a slow cooker, you can saute the strips of steak in a skillet with a little olive oil and then add in the frozen or fresh strips of peppers and onions, along with the spices, until cooked through. Remove from the skillet and continue with the recipe as written to heat and assemble the quesadillas.
Other Ways To Serve The Filling:
- While the warmed tortillas make a great way to contain the slow cooker cheesesteak ingredients, you can swap them out to create a handheld sandwich using your favorite buns or hoagie rolls.
- The cheesesteak filling is also wonderful over my Cilantro Lime Rice.
- Add the cheesesteak filling to a large baked potato and pile on all your favorite toppings.
- Have a cheesesteak taco night and add the filling to your favorite hard or soft shell tacos.
Store any leftover filling, drained, from the slow cooker in an airtight container in the refrigerator for up to 3 days. These cheesesteak quesadillas are best made fresh, so heat the filling on the stovetop before assembling the quesadillas in the tortillas.
More Slow-Cooker Beef Recipes
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These Slow Cooker Cheesesteak Quesadillas are so easy and a real crowd-pleaser. Tik Tok has been going crazy for take-out cheesesteak quesadillas but they are so easy to make right in the crockpot at home! Tender strips of beef, peppers, and onions are slow-cooked before getting piled in tortillas with plenty of melty cheese. These are delicious and a weeknight favorite!
- 2 pounds top sirloin steak, cut into strips
- 2 cups of frozen peppers and onions
- 1 cup beef broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder (I used Kinders, caramelized onion)
- ¼ teaspoon smoked paprika
- 4 burrito sized tortillas
- 2 cups shredded mozzarella or provolone cheese
- Spray oil
- Gather all of the ingredients.
- In the slow cooker add the meat and peppers and onions.
- Sprinkle over the seasoning and beef broth.
- Slow cook on high for 3-4 hours, low for 4-6 until your beef is tender. Slow cookers vary so check your beef for tenderness.
- Drain the juice from the beef and start to assemble your quesadillas.
- Evenly distribute the cheese between the 4 tortillas.
- Place a quarter of the meat on each tortilla.
- In a large non-stick skillet over medium-high heat spray a little oil and place down one of the tortillas with the meat and cheese.
- Cook the quesadilla for 2-3 minutes until the bottom is golden.
- Using a spatula fold the quesadilla over and remove it from the pan.
- Cut in half and serve!
Tips and Tricks
- Use fresh or frozen peppers and onions.
- Add garlic to the slow cooker if you like.
- Green chiles or jalapenos are a great addition.
- Use any cheese you like.
- Place a lid on the pan while your quesadilla cooks to melt the cheese faster.
- Slow cookers vary significantly with cooking as does steak, so check the meat for tenderness and adjust cooking times to the slow cooker.
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Ifuerte 10-Piece Stainless Steel Measuring Cups and Spoons Set
Amazon Brand - Happy Belly Shredded Low-Moisture, Park-Skim Mozzarella Cheese, 16 ounce
Ortega Tortillas, Flour, 12 ct
McCormick Gourmet, Paprika, 1.62 oz
Monumental Spices Garlic Powder, 11.5 oz
Swanson 100% Natural, 50% Less Sodium Beef Broth, 32 oz Carton
Crock-Pot 6-Quart Programmable Cook & Carry Slow Cooker with Digital Timer,
Slow Cooker Liners
Amount Per Serving Calories 633Total Fat 33gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 16gCholesterol 135mgSodium 1093mgCarbohydrates 36gFiber 5gSugar 4gProtein 46g