Description
This Philly Cheesesteak Quesadilla recipe combines tender beef, sautéed peppers, onions, and mushrooms with melted provolone cheese encased in crispy flour tortillas. Ready in just 25 minutes, this flavorful fusion dish offers a quick, satisfying meal that blends classic Philly cheesesteak flavors with the convenience of a quesadilla.
Ingredients
Meat and Cheese
- 1/2 lb beef (ribeye or top round), thinly sliced or diced
- 3 slices provolone cheese (avoid aged cheese), sliced in half
Vegetables
- 1/2 medium onion, chopped
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 6 oz mushrooms, diced
- 1 garlic clove, minced
Other Ingredients
- 2 medium/burrito-sized flour tortillas
- 1 Tbsp light olive oil (divided)
- 1/4 tsp sea salt (or to taste)
- 1/8 tsp ground black pepper (or to taste)
- 2 tsp mayonnaise (optional)
Instructions
- Cook the Beef: In a large skillet, heat 2 teaspoons of olive oil over medium heat. Once hot, add the thinly sliced or diced beef. Season with sea salt and ground black pepper. Cook the meat until fully browned and cooked through, then remove from the skillet and cover to keep warm.
- Sauté the Vegetables: While the beef is cooking or resting, finely chop the onion and dice the mushrooms and peppers. Using the same skillet, add vegetables and sauté until tender and slightly caramelized, adding the remaining teaspoon of olive oil if needed.
- Reheat Beef with Garlic: Add the cooked beef back to the skillet along with the minced garlic. Stir well and cook for another minute or two to reheat the meat and blend the flavors.
- Prepare the Tortillas: Optionally spread mayonnaise evenly over one side of each tortilla. Then, divide the beef and vegetable filling evenly between the two tortillas, placing the filling on one half of each tortilla. Top the filling with the sliced provolone cheese, then fold the tortillas over to close.
- Cook the Quesadillas: Heat a clean skillet over medium heat. For extra crispness, lightly brush or spray a little oil on the skillet. Place one quesadilla in the skillet and cook until the cheese melts and the tortilla turns golden brown and crisp, about 3-4 minutes per side. Flip carefully to cook both sides evenly.
- Serve: Remove quesadillas from the pan, let rest briefly, then slice into wedges and serve hot.
Notes
- Use thinly sliced ribeye or top round for authentic Philly cheesesteak texture.
- Provolone cheese is preferred but avoid aged varieties as they don't melt as smoothly.
- Mayonnaise is optional but adds a creamy layer that complements the filling.
- Adjust seasoning with salt and pepper to taste.
- For a lower fat alternative, use light olive oil or cooking spray to reduce oil usage.
- Serve with your favorite dipping sauce or a side of pickles for added flavor.