Description
This Philly Cheesesteak Quesadilla combines the classic flavors of a Philly cheesesteak sandwich with the crispy, melty appeal of a quesadilla. Tender, thinly sliced beef is sautéed with colorful bell peppers, mushrooms, and onions, then layered with provolone cheese inside a warm flour tortilla. The quesadilla is pan-seared until golden and crisp, offering a savory and satisfying meal that’s perfect for lunch or dinner.
Ingredients
Scale
Proteins
- 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 or 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: Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Once hot, add the thinly sliced beef, season with sea salt and black pepper, and cook thoroughly until no longer pink, about 4-6 minutes. Remove the beef from the skillet and cover to keep warm.
- Sauté the vegetables: Without cleaning the skillet, add the chopped onion, diced red and green peppers, and mushrooms. Add an additional teaspoon of olive oil if needed. Cook over medium heat until the vegetables are tender and slightly caramelized, about 5-7 minutes.
- Combine beef and garlic: Return the cooked beef to the skillet with the sautéed vegetables. Add the minced garlic, stir to combine, and cook for an additional 1-2 minutes to reheat the beef and blend flavors.
- Prepare tortillas: Optionally, spread mayonnaise evenly over one side of each tortilla. On one half of each tortilla, layer the beef and vegetable mixture, then top with the provolone cheese slices. Fold the tortillas over to enclose the filling.
- Cook the quesadillas: Heat a clean skillet over medium heat. For extra crispness, add a small amount of oil to the pan. Place one tortilla into the skillet and cook until the cheese melts and the tortilla is golden brown and crisp, about 3-4 minutes per side. Flip carefully to avoid spilling filling. Repeat with the second quesadilla.
- Serve: Remove the quesadillas from the skillet, let them rest for a minute, then slice into wedges and serve warm.
Notes
- You can substitute provolone with mozzarella or American cheese if preferred.
- If you prefer a spicier quesadilla, add sliced jalapeños or a dash of hot sauce to the filling.
- Use low-fat mayonnaise or omit it altogether for a lighter option.
- Make sure to cook beef thoroughly to ensure safety and optimal texture.
- Leftover quesadillas can be reheated in a skillet or air fryer for best texture retention.
