Description
A delicious and easy Philly Cheesesteak Quesadilla combining tender, flavorful beef with sautéed vegetables and melted provolone cheese, all wrapped in crispy flour tortillas. Perfect for a satisfying lunch or quick dinner.
Ingredients
Scale
Meat
- 1/2 lb beef (ribeye or top round), thinly sliced or diced
Vegetables
- 1/2 medium onion, chopped
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 6 oz mushrooms, diced
- 1 garlic clove, minced
Dairy
- 3 slices provolone cheese (avoid aged cheese), sliced in half
Other
- 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 olive oil over medium-high heat. Once hot, add the chopped beef, season with sea salt and black pepper, and cook thoroughly until no longer pink. Remove the meat from the skillet and cover to keep warm.
- Sauté the Vegetables: Using the same skillet, add the chopped onion, diced mushrooms, and red and green peppers. Add another teaspoon of olive oil if needed. Cook the vegetables over medium heat until tender and slightly caramelized.
- Combine Beef and Garlic: Return the cooked beef to the skillet with the sautéed vegetables. Add the minced garlic and stir well. Cook together briefly until the beef is reheated and aromatic.
- Assemble the Quesadilla: If using, spread mayonnaise evenly over one side of each flour tortilla. Distribute the beef and vegetable mixture evenly onto one half of each tortilla. Top the filling with sliced provolone cheese, then fold the tortilla to close.
- Cook the Quesadilla: Heat a clean skillet over medium heat. To achieve a crispier exterior, lightly oil the pan. Place one assembled quesadilla in the skillet. Cook until the cheese melts and the tortilla turns golden brown and crisp, about 3-4 minutes per side, flipping carefully. Repeat with the second quesadilla.
- Serve: Remove quesadillas from the skillet, slice into wedges, and serve immediately while warm and cheesy.
Notes
- You can substitute beef with chicken or a plant-based alternative for variation.
- Using light olive oil helps reduce fat without compromising flavor.
- For extra heat, add sliced jalapeños or a dash of hot sauce.
- Provolone can be replaced with mozzarella for a milder cheese flavor.
- Mayonnaise is optional but adds a creamy texture and subtle tang.
Keywords: Philly cheesesteak, quesadilla, beef quesadilla, provolone cheese, sautéed vegetables, quick lunch, easy dinner