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Philly Cheesesteak Quesadilla Recipe

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★★★★★

4.4 from 135 reviews

This Philly Cheesesteak Quesadilla combines the classic flavors of a Philly cheesesteak sandwich with the crispy, cheesy goodness of a quesadilla. Featuring thinly sliced beef, sautéed onions, peppers, mushrooms, and melted provolone cheese all sandwiched between soft flour tortillas, it’s a quick and satisfying meal perfect for lunch or dinner.

Ingredients

Scale

Proteins and Dairy

  • 1/2 lb beef (ribeye or top round), thinly sliced or diced
  • 3 slices provolone cheese, sliced in half (avoid aged cheese)

Vegetables

  • 1/2 medium onion, chopped
  • 1/2 red pepper, diced
  • 1/2 green pepper, diced
  • 6 oz mushrooms, diced
  • 1 garlic clove, minced

Carbohydrates

  • 2 medium burrito-sized flour tortillas

Oils and Condiments

  • 1 Tbsp light olive oil, divided
  • ¼ tsp sea salt, or to taste
  • 1/8 tsp ground black pepper, or to taste
  • 2 tsp mayonnaise, optional

Instructions

  1. Cook the Beef: In a large skillet, heat 2 teaspoons of olive oil over medium heat. Once hot, add the thinly sliced beef. Season with sea salt and ground black pepper. Cook the meat until it is fully cooked through, then remove it from the skillet and cover to keep warm.
  2. Sauté the Vegetables: Using the same skillet, add the chopped onion, diced mushrooms, red and green peppers. Sauté the vegetables until they are tender, adding the remaining teaspoon of olive oil as needed to prevent sticking and promote even cooking.
  3. Combine Beef and Garlic: Return the cooked beef to the skillet with the sautéed vegetables. Add the minced garlic and stir everything together, cooking briefly to reheat the meat and infuse the garlic flavor.
  4. Assemble the Quesadillas: If using, spread mayonnaise evenly on the flour tortillas. Divide the beef and vegetable filling onto one half of each tortilla. Top the filling with the sliced provolone cheese, then fold the tortillas over to enclose the filling.
  5. Cook the Quesadillas: Heat a skillet over medium heat. To achieve a crispier tortilla, lightly brush or drizzle a small amount of oil in the pan. Place a quesadilla in the skillet, cooking until the cheese melts and the tortilla turns golden and crisp on the bottom, about 2-3 minutes. Flip and cook the other side until golden and crispy as well. Remove from the skillet, slice into wedges, and serve immediately.

Notes

  • Use ribeye or top round for the best texture and flavor in your beef.
  • If you prefer a spicier quesadilla, add some sliced jalapeños or a dash of hot sauce to the filling.
  • Mayonnaise is optional but adds a nice creamy texture; you can substitute it with mustard or skip altogether.
  • For a gluten-free version, substitute flour tortillas with gluten-free tortillas.
  • Ensure the skillet is hot enough before adding the beef and before cooking the quesadillas to get a good sear and melty cheese.

Keywords: Philly cheesesteak quesadilla, beef quesadilla, quick lunch, provolone cheese quesadilla, skillet quesadilla, pepper and mushroom quesadilla

Find it online: https://mjrecipe.com/philly-cheesesteak-quesadilla-recipe/