Description
These Philly Cheesesteak Quesadillas combine the classic flavors of a Philly cheesesteak with the crispy, cheesy goodness of quesadillas. Thinly sliced beef is cooked with sautéed onions, bell peppers, and mushrooms, then layered with provolone and Mexican cheese blend inside warm tortillas. Quick to make and perfect for a satisfying lunch or dinner.
Ingredients
Scale
Meat
- 1 pound beef, thinly sliced (ribeye or sirloin recommended)
Vegetables & Aromatics
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
Dairy
- 6 slices provolone cheese
- ½ cup Mexican cheese blend
Pantry Items
- 2 tablespoons olive oil
- ¼ teaspoon black pepper
- Kosher salt, to taste
- 4 medium flour or corn tortillas
- Sriracha mayo or plain mayonnaise (optional)
Instructions
- Cook the Beef: Heat the olive oil in a skillet over medium-high heat. Add the thinly sliced beef, season with kosher salt and black pepper, and cook until browned and tender, about 5-7 minutes. Remove the beef from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the chopped onion, red and green bell peppers, sliced mushrooms, and minced garlic. Cook over medium heat, stirring occasionally, until the vegetables are tender and slightly caramelized, about 7-8 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 as needed. Cook together for 1-2 minutes to meld flavors.
- Assemble the Quesadillas: Lay each tortilla flat on a clean surface. Spread an even layer of the beef and vegetable mixture over half of each tortilla. Place a slice of provolone cheese on top of the filling, then sprinkle with the Mexican cheese blend. Fold each tortilla into a half-moon shape to encase the filling.
- Cook the Quesadillas: Heat a clean skillet or griddle over medium heat. Cook each quesadilla for 3-4 minutes per side or until the tortillas are crispy and golden brown, and the cheese inside has melted, flipping carefully halfway through.
- Serve: Remove quesadillas from the skillet and let them rest for a minute before slicing. Serve warm with sriracha mayo or plain mayonnaise on the side if desired for dipping.
Notes
- Use ribeye for the richest flavor or sirloin as a leaner alternative.
- To make this recipe gluten-free, use corn tortillas instead of flour tortillas.
- For a spicier kick, add jalapeños with the vegetables or drizzle sriracha inside the quesadillas before folding.
- Make sure to slice the beef very thin for quick, even cooking.
- Leftover quesadillas can be reheated in a skillet or air fryer to maintain crispiness.
