Description
This Philly Cheesesteak Quesadillas recipe combines the classic flavors of a Philly cheesesteak with the cheesy, crispy goodness of quesadillas. Thinly sliced beef, sautéed peppers, onions, and mushrooms are layered with provolone and Mexican cheese blend between tortillas, then cooked until golden brown and melty. Perfect for a satisfying lunch or dinner that’s full of savory, cheesy flavor.
Ingredients
Scale
Meat
- 1 pound beef, thinly sliced (ribeye or sirloin recommended)
Vegetables
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
Cheeses
- 6 slices provolone cheese
- ½ cup Mexican cheese blend
Other Ingredients
- 2 tablespoons olive oil
- ¼ teaspoon black pepper
- Kosher salt, to taste
- Sriracha mayo or plain mayonnaise (optional)
- 4 medium flour or corn tortillas
Instructions
- Cook the Beef: Heat olive oil in a skillet over medium-high heat. Add the thinly sliced beef, season with salt and black pepper, and cook until browned and tender, about 5-7 minutes. Remove from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the chopped onion, red and green bell peppers, mushrooms, and minced garlic. Cook, stirring occasionally, until the vegetables are tender and slightly caramelized, about 7-10 minutes.
- Combine the Filling: Return the cooked beef to the skillet with the sautéed vegetables. Mix well and adjust seasoning with additional salt and pepper if needed. Remove from heat.
- Assemble the Quesadillas: Place a tortilla on a flat surface. Spread the beef and vegetable mixture over half of the tortilla. Place a slice of provolone cheese on top of the filling and sprinkle with the Mexican cheese blend. Fold the tortilla over to form a half-moon shape. Repeat with remaining tortillas.
- Cook the Quesadillas: Heat a clean skillet or griddle over medium heat. Cook each quesadilla for about 3-4 minutes per side or until the tortillas are crispy, golden brown, and the cheese is fully melted. Flip carefully to avoid spilling the filling.
- Serve: Remove quesadillas from the skillet and let them rest for a minute before cutting into wedges. Serve with sriracha mayo or plain mayonnaise on the side if desired.
Notes
- Use ribeye or sirloin for the best flavor and tenderness in the beef.
- Feel free to substitute flour tortillas with corn tortillas for a gluten-free option.
- The sriracha mayo adds a nice spicy kick, but it’s optional and can be omitted or replaced with plain mayo or sour cream.
- Make sure to slice the beef very thin to ensure quick cooking and tenderness.
- To keep quesadillas crispy, cook on medium heat and avoid overloading the tortillas with filling.
