Description
A delicious and savory Philly Cheesesteak Quesadilla combining tender sautéed beef, sautéed peppers, onions, mushrooms, and melted provolone cheese wrapped in a crispy flour tortilla. Ready in just 25 minutes, this fusion dish offers a perfect blend of classic Philly cheesesteak flavors with the convenient handheld format of a quesadilla, ideal for a satisfying lunch or dinner.
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
Tortillas and Fats
- 2 flour tortillas (medium/burrito-sized)
- 1 Tbsp light olive oil, divided
Seasonings and Condiments
- 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. Add the thinly sliced or diced beef, season evenly with sea salt and ground black pepper, and cook until the meat is fully cooked through and browned. Remove the beef from the skillet and cover to keep warm.
- Sauté the Vegetables: While the beef cooks, finely chop the onion and dice the mushrooms, red pepper, and green pepper. In the same skillet, add the vegetables and sauté over medium heat until they are tender and slightly caramelized. Add the remaining 1 teaspoon of oil if the skillet becomes dry during cooking.
- Combine and Reheat: Add the cooked beef back to the skillet with the sautéed vegetables. Stir in the minced garlic and cook for an additional 1-2 minutes until the beef is reheated and the garlic is fragrant.
- Prepare the Quesadilla: Optionally, spread 1 teaspoon of mayonnaise on each flour tortilla. Divide the beef and vegetable filling evenly onto one half of each tortilla. Top the filling with the sliced provolone cheese, then fold the tortilla over to enclose the filling.
- Cook the Quesadilla: Heat a clean skillet over medium heat. To achieve a crispier tortilla, lightly brush or spray the skillet with a small amount of oil. Place one tortilla in the skillet and cook for 3-4 minutes until the bottom is golden brown and the cheese begins to melt. Flip carefully and cook the other side for another 3-4 minutes until golden and the cheese is fully melted. Repeat with the second quesadilla.
- Serve: Remove the quesadillas from the skillet, let cool slightly, then slice into wedges and serve warm.
Notes
- Use ribeye or top round beef for the best tender texture, but any thinly sliced steak suitable for sautéing works well.
- Mayonnaise is optional but adds a creamy layer of flavor; alternatively, you can omit it or substitute with a spread of mustard or aioli.
- Provolone cheese melts beautifully and provides a classic Philly taste—avoid aged varieties to maintain a smooth melt.
- For extra crispiness, you can use a small amount of oil or butter in the skillet when cooking quesadillas.
- Feel free to add hot sauce or pickled jalapeños for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American