Description
This Philly Cheesesteak Quesadilla recipe combines the savory flavors of thinly sliced ribeye beef, sautéed onions, peppers, and mushrooms with melty provolone cheese, all grilled to a crispy golden finish inside a warm flour tortilla. Perfect for a quick, satisfying meal that captures the essence of the classic Philly cheesesteak in a convenient quesadilla form.
Ingredients
Scale
Meat and Cheese
- 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
Other Ingredients
- 2 flour tortillas, medium/burrito-sized
- 1 Tbsp light olive oil, divided
- 1/4 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-high heat. Once hot, add the sliced or diced beef. Season with sea salt and ground black pepper to taste. Cook the beef until it is fully cooked through and browned, about 5-7 minutes. Remove the beef from the skillet and cover to keep warm.
- Sauté the Vegetables: In the same skillet, add the chopped onion, diced mushrooms, and diced red and green peppers. If needed, add the remaining 1 teaspoon of olive oil. Sauté the vegetables until they become tender and slightly caramelized, about 5-6 minutes.
- Combine Beef and Garlic: Add the cooked beef back to the skillet along with the minced garlic. Stir everything together and cook for an additional 1-2 minutes to heat through and allow the garlic to release its aroma.
- Prepare the Tortillas: If using, spread 1 teaspoon of mayonnaise over each tortilla evenly. Then, divide the beef and vegetable filling between the tortillas, placing it on one half of each tortilla. Top the filling with the sliced provolone cheese. Fold the tortillas over to close them.
- Cook the Quesadillas: Heat a clean skillet over medium heat. For a crispier tortilla, add a little olive oil to the pan. Place one quesadilla into the hot skillet. Cook until the cheese has melted and the outside is golden and crisp, about 3-4 minutes per side. Flip carefully to cook both sides evenly. Repeat with the second quesadilla.
- Serve: Remove the quesadillas from the skillet, let them rest for a minute, then slice into wedges. Serve warm and enjoy your Philly Cheesesteak Quesadilla.
Notes
- You can substitute provolone cheese with mozzarella for a milder flavor.
- Ribeye is preferred for its marbling, but top round works as a leaner option.
- Mayonnaise is optional but adds creaminess to the quesadilla.
- Adjust seasoning with salt and pepper according to taste.
- Use medium heat to avoid burning the tortillas before the cheese melts.
- For extra spice, add a pinch of crushed red pepper flakes to the sautéed vegetables.
Keywords: Philly cheesesteak quesadilla, beef quesadilla, provolone, quick dinner, spicy quesadilla, sautéed vegetables, easy weeknight meal