Description
A quick and flavorful Philly Cheesesteak Quesadilla recipe that combines tender seasoned beef, sautéed vegetables, and melted provolone cheese inside a crisp flour tortilla. Perfect for a satisfying lunch or dinner, ready in just 25 minutes.
Ingredients
Scale
Meat and Vegetables
- 1/2 lb beef (ribeye or top round), thinly sliced or diced
- 1/2 medium onion, chopped
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 6 oz mushrooms, diced
- 1 garlic clove, minced
Others
- 2 flour tortillas (medium/burrito-sized)
- 3 slices provolone cheese (avoid aged cheese), sliced in half
- 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. Add the thinly sliced or diced beef, season with sea salt and ground black pepper, and cook until fully cooked through. Remove the beef from the skillet and cover to keep warm.
- Sauté Vegetables: Using the same skillet, finely chop the onion and dice the mushrooms and bell peppers. Sauté the vegetables until tender, adding the remaining teaspoon of olive oil if needed to prevent sticking.
- Combine and Reheat Beef with Garlic: Return the cooked beef to the skillet with the minced garlic. Stir and cook briefly until the beef is reheated and the garlic is fragrant.
- Assemble Quesadillas: If using, spread mayonnaise on one side of each flour tortilla. Divide the beef and vegetable filling onto one half of each tortilla. Layer the sliced provolone cheese over the filling, then fold the tortillas over to enclose the filling.
- Cook Quesadillas: Heat a clean skillet over medium heat. For a crispier tortilla, lightly brush or spray the pan with a little oil. Place each folded quesadilla in the hot skillet and sauté until the cheese melts and the tortilla turns golden and crisp on both sides, flipping once during cooking.
- Serve: Remove the quesadillas from the skillet, slice into wedges, and serve hot.
Notes
- Use thinly sliced ribeye or top round for authentic texture and flavor.
- Mayonnaise is optional but adds a creamy element to the quesadilla.
- Provolone cheese melts well and complements the Philly cheesesteak flavors.
- Adjust seasoning to your taste, adding more salt or pepper if desired.
- For a healthier option, use whole wheat tortillas or reduce oil.
