Philly Cheesesteak Quesadillas are filled with beef and melted cheese in a soft tortilla that is toasted on a skillet until crisp. This quesadilla recipe is great for a hearty lunch or easy dinner in under 30 minutes.
We love the classic Philly Cheesesteak Sandwich, and putting those flavors into a quesadilla is brilliant and even easier. Quesadillas freeze well and leftovers can also be reheated, so it is a great make-ahead recipe and perfect for your meal prep. We love serving quesadillas with Taco Soup and of course topped with Pico de Gallo.
For this recipe, we used Philly Cheesesteak inspired ingredients consisting of cubed beef, peppers, mushrooms, onions and loaded with cheese; then cooked until tortilla is crispy and filling is hot.
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 meat. Season with salt and pepper and cook until meat is fully cooked. Remove from skillet and cover to keep warm.
Meanwhile, finely chop the onion, dice the mushrooms, and peppers. Sautee 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 meat is reheated.
Spread mayo (if using) on the tortillas. Divide the filling between the tortillas, adding them to one side of the tortilla. Top the filling with sliced cheese and close the tortilla
Heat a skillet over med heat. For a crisper tortilla, add a little oil to the pan. Place the tortilla in the hot pan and sautee until the cheese is melted and the outside is golden and crisp, flipping once. Slice and serve.