Philly Cheesesteak Quesadilla
A quick and delicious meal that combines the classic flavors of a Philly cheesesteak with the convenience of a quesadilla, delivering a comforting and satisfying dish.
Ingredients
Main Ingredients
- 2 pieces flour tortillas (medium/burrito-sized)
- 0.5 lb beef (ribeye or top round, thinly sliced or diced)
- 0.5 medium onion (chopped)
- 0.5 pieces red pepper (diced)
- 0.5 pieces green pepper (diced)
- 6 oz mushrooms (diced)
- 3 slices provolone cheese (sliced in half) Avoid aged cheese
- 1 Tbsp light olive oil (divided)
- 1 clove garlic (minced)
- 0.25 tsp sea salt (or to taste)
- 0.125 tsp ground black pepper (or to taste)
- 2 tsp mayonnaise (optional)
Instructions
Cooking
- In a large skillet, heat 2 tsp of oil over medium heat. Once hot, add the chopped beef, seasoning it with salt and pepper. Cook until fully browned, then remove from the skillet and cover to keep warm.
- While the beef is resting, finely chop the onion and dice the mushrooms and peppers. In the same skillet, sauté the vegetables until tender, adding another teaspoon of oil if necessary.
- Add the cooked beef back into the skillet along with the minced garlic. Stir and cook until the beef is fully reheated.
- If you’re using mayonnaise, spread it on one side of the tortillas. Divide the beef and vegetable filling between the tortillas, placing it on one side. Top with slices of provolone cheese, then fold the tortilla over to close it.
- Heat the skillet over medium heat again. For an extra crispy tortilla, add a little more oil to the pan. Place the folded tortilla in the hot pan and sauté until the cheese is melted and the outside is golden brown, flipping once.
- Slice and serve hot.
Notes
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave. You can also freeze assembled quesadillas (before cooking) and cook them from frozen.