Description
This Philly Cheesesteak Quesadilla combines the savory flavors of thinly sliced beef, sautéed peppers, onions, mushrooms, and melted provolone cheese all grilled to perfection inside a crispy flour tortilla. A quick, delicious twist on a classic Philly cheesesteak that’s perfect for a satisfying 25-minute meal.
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 flour tortillas (medium/burrito-sized)
- 1 Tbsp light olive oil (divided)
- ¼ 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 light olive oil over medium heat. Once hot, add the thinly sliced or diced beef. Season with sea salt and ground black pepper. Cook the beef until it is fully cooked through, stirring occasionally. Remove from the skillet and cover to keep warm.
- Sauté the vegetables: Finely chop the onion, dice the mushrooms, red pepper, and green pepper. In the same skillet, add a teaspoon of olive oil if needed and sauté the vegetables over medium heat until tender and lightly caramelized.
- Reheat beef and add garlic: Return the cooked beef to the skillet with the sautéed vegetables. Add the minced garlic and stir everything together. Cook for an additional 1–2 minutes until the beef is reheated and the garlic is fragrant.
- Assemble the quesadilla: Optionally, spread mayonnaise evenly over one side of each flour tortilla. Divide the beef and vegetable filling between the two tortillas, placing the mixture on one half of each tortilla. Layer the provolone cheese slices over the filling and fold the other half of the tortilla over the filling.
- Cook the quesadilla: Heat a clean skillet over medium heat. For a crisper tortilla, add a small amount of oil to the skillet. Place the folded tortillas in the hot skillet and cook until the cheese melts and the tortilla is golden brown and crisp, about 3–4 minutes per side. Flip carefully once to crisp both sides evenly.
- Serve: Remove the quesadillas from the skillet, slice into wedges, and serve immediately for best taste and texture.
Notes
- Using ribeye will provide a more tender and flavorful beef, but top round is a leaner option.
- Avoid aged provolone cheese as it may not melt as smoothly.
- Mayonnaise adds creaminess and moisture but is optional.
- Adjust the seasoning with salt and pepper according to taste.
- To make the quesadilla crisper, use a bit of oil in the skillet during cooking.
- Serve with sides like salsa, sour cream, or pickled jalapeños for added flavor.
