Philly Cheesesteak Quesadilla
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: 600 (approximate)
Ingredients:
- 2 medium-sized flour tortillas (burrito-sized)
- 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
- 3 slices provolone cheese, sliced in half (avoid aged cheese)
- 1 Tbsp light olive oil, divided
- 1 garlic clove, minced
- ¼ tsp sea salt, or to taste
- 1/8 tsp ground black pepper, or to taste
- 2 tsp mayo (optional)
Directions:
- Cook the Beef:
Heat 2 teaspoons of light olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chopped beef. Season with sea salt and ground black pepper. Cook until the beef is fully browned and cooked through. Remove the beef from the skillet and cover to keep warm. - Sauté the Vegetables:
In the same skillet, add the remaining teaspoon of oil if needed. Add the chopped onion, diced mushrooms, and diced red and green peppers. Sauté the vegetables until they are tender and fragrant. - Combine Beef and Vegetables:
Add the cooked beef back into 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 Tortillas:
If you’re using mayo, spread 1 teaspoon on one side of each tortilla. Divide the beef and vegetable mixture evenly between the two tortillas, placing the filling on one side of each. Top the filling with the sliced provolone cheese, then fold the tortillas in half to close. - Cook the Quesadillas:
Heat a clean skillet over medium heat. For a crisper tortilla, add a small amount of oil to the pan. Place one tortilla in the hot pan and cook until the cheese is melted and the tortilla is golden and crisp, flipping once. Repeat with the second tortilla. - Serve:
Slice the quesadillas into wedges and serve immediately. Enjoy this Philly Cheesesteak Quesadilla with your favorite dipping sauce or a side of salsa.
This Philly Cheesesteak Quesadilla is a delicious fusion of classic flavors, combining the savory, cheesy goodness of a cheesesteak with the crispy, melty perfection of a quesadilla. Perfect for a quick lunch or dinner, this recipe will satisfy your cravings in just 30 minutes!
Philly Cheesesteak Quesadilla
- Total Time: 30 minutes
- Yield: 2 1x
Ingredients
2 flour tortillas, medium/ burrito-sized
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
3 slices provolone cheese, (avoid aged cheese), sliced in half
1 Tbsp light olive oil, divided
1 garlic clove, minced
¼ tsp sea salt, or to taste
1/8 tsp ground black pepper, or to taste
2 tsp mayo, optional
Instructions
In a large skillet, heat 2 tsp oil. Once hot, add the chopped beef. Season with salt and pepper and cook until the beef is fully cooked. Remove from skillet and cover to keep warm.
Meanwhile, finely chop the onion, and dice the mushrooms and peppers. Saute vegetables in the same skillet until tender, adding another teaspoon of oil if needed.
Add the beef back to the skillet with minced garlic. Stir and cook until the beef is reheated.
Spread mayo (if using) on the tortillas. Divide the filling between the tortillas, adding it to one side of each tortilla. Top the filling with sliced cheese and close the tortilla.
Heat a skillet over medium heat. For a crisper tortilla, add a little oil to the pan. Place the tortilla in the hot pan and saute until the cheese is melted and the outside is golden and crisp, flipping once. Slice and serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 600 Kcal