Description
These Philly Cheesesteak Quesadillas combine the savory flavors of thinly sliced beef, sautéed bell peppers, onions, and mushrooms, layered with provolone and Mexican cheese blend inside crispy, golden tortillas. Perfect for a satisfying and cheesy twist on the classic Philly cheesesteak, ready in about 40 minutes and serves four.
Ingredients
Scale
Beef and Vegetables
- 1 pound beef, thinly sliced (ribeye or sirloin recommended)
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- ¼ teaspoon black pepper
- Kosher salt, to taste
Cheese and Tortillas
- 6 slices provolone cheese
- ½ cup Mexican cheese blend
- 4 medium flour or corn tortillas
Optional
- Sriracha mayo or plain mayonnaise
Instructions
- Cook the Beef: Heat olive oil in a skillet over medium-high heat. Add the thinly sliced beef, season with kosher salt and black pepper, and cook until browned and tender, about 5-7 minutes. Remove the beef from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the chopped onion, red and green bell peppers, sliced mushrooms, and minced garlic. Sauté until the vegetables are tender and slightly caramelized, approximately 7-10 minutes, stirring occasionally.
- Combine the Filling: Return the cooked beef to the skillet with the sautéed vegetables. Stir well to combine and heat through. Adjust seasoning with additional salt and black pepper if needed.
- Assemble the Quesadillas: Lay out each tortilla on a flat surface. Spread the beef and vegetable mixture evenly over half of each tortilla. Place a slice of provolone cheese on top of the filling, then sprinkle with the Mexican cheese blend. Fold the tortilla in half, creating a half-moon shape.
- Cook the Quesadillas: Heat a clean skillet or griddle over medium heat. Cook each assembled quesadilla until the tortilla is crispy and golden brown, about 3-4 minutes per side, flipping carefully halfway through to melt the cheese evenly.
- Serve: Remove the quesadillas from the skillet, let them rest for a minute, then slice into wedges. Serve hot with optional sriracha mayo or plain mayonnaise on the side for dipping.
Notes
- You can substitute beef with thinly sliced chicken or mushrooms for a vegetarian version.
- Using a mix of flour and corn tortillas is fine depending on your preference.
- Adjust the level of spices or add jalapeños if you prefer some heat.
- Make sure to cook the quesadilla on medium heat to allow the cheese to melt and the tortilla to crisp without burning.
- Leftovers can be reheated in a skillet to maintain crispiness rather than microwaving.
