Philly Cheesesteak Quesadilla Recipe

Introduction

The Philly Cheesesteak Quesadilla is a delicious twist on two classic favorites, combining the rich flavors of a Philly cheesesteak with the crisp, melty comfort of a quesadilla. Perfect for a quick lunch or a satisfying snack, this recipe brings together tender beef, sautéed peppers and mushrooms, and gooey provolone cheese all wrapped in a warm flour tortilla.

Ingredients

• 6 oz mushrooms, chopped
• 1 flour tortilla (burrito-sized)
• 3 slices provolone cheese, cut in half
• ½ lb cheesesteak beef, thinly sliced
• 1 Tbsp olive oil, divided
• ½ red bell pepper, diced
• 1 tsp garlic, minced
• ½ onion, chopped
• 2 tsp mayonnaise
• ½ green bell pepper, diced
• Salt and pepper to taste

Instructions

1. Step 1: Heat 2 tsp of olive oil in a skillet over medium-high heat. Add the thinly sliced cheesesteak beef, season with salt and pepper, and cook until done to your liking. Drain any excess grease, then remove the beef and set aside.
2. Step 2: Add 1 tsp olive oil to the same skillet. Stir in the chopped onions, diced red and green bell peppers, and chopped mushrooms. Sauté over medium heat until the vegetables are softened.
3. Step 3: Return the cooked beef to the skillet, add the minced garlic, and stir well to combine. Cook everything together for another one to two minutes, allowing the flavors to meld.
4. Step 4: Spread mayonnaise over one side of the flour tortilla. Place the beef and vegetable mixture over half of the tortilla, then top evenly with the provolone cheese slices. Fold the tortilla in half over the filling.
5. Step 5: Heat 1 tsp of olive oil in a clean skillet over medium heat. Place the folded quesadilla in the skillet and cook until golden brown and crispy on both sides, and the cheese has melted—about 3-4 minutes per side.
6. Step 6: Remove from heat, slice into wedges, and serve warm.

Tips & Variations

• For extra flavor, try adding a few dashes of Worcestershire sauce to the beef while cooking.
• Use mozzarella or American cheese instead of provolone for a creamier texture.
• Add jalapeños or hot sauce if you prefer a spicier quesadilla.
• Use leftover steak or roast beef if you want to skip cooking the beef from scratch.
• Make mini quesadillas using smaller tortillas for an appetizer or party snack.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to keep the tortilla crispy and cheese melted, or microwave briefly if in a hurry. Avoid reheating in the microwave alone if you want to retain crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this quesadilla ahead of time?

You can prepare the filling in advance and refrigerate it for up to 24 hours. Assemble and cook the quesadilla just before serving for the best texture and flavor.

What can I use instead of mayonnaise?

If you prefer, you can substitute mayonnaise with sour cream or Greek yogurt for a tangier taste, or simply omit it if you want a lighter option.

Philly Cheesesteak Quesadilla Recipe

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★★★★★

4.6 from 141 reviews

• Author: Hugo
• Total Time: 25 minutes
• Yield: 1 large quesadilla (serves 1-2) 1x

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Description

This Philly Cheesesteak Quesadilla combines the savory flavors of traditional Philly cheesesteak ingredients with the crispy, cheesy goodness of a quesadilla. Thinly sliced beef, sautéed peppers, onions, and mushrooms are layered with provolone cheese inside a flour tortilla, cooked to golden perfection on the stovetop. A delicious fusion that’s quick and satisfying, perfect for an easy weeknight meal or snack.

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Ingredients

Scale 1x2x3x

Filling

• 6 oz Mushrooms, chopped
• ½ lb Cheese steak beef, thinly sliced
• ½ Red bell pepper, diced
• ½ Green bell pepper, diced
• ½ Onion, chopped
• 1 tsp Garlic, minced
• Salt and pepper to taste

Other

• 1 Flour tortilla burrito-sized
• 3 slices Provolone cheese, cut in half
• 2 tsp Mayonnaise
• 1 Tbsp Olive oil, divided

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Instructions

1. Cook the Beef: Heat 2 tsp of olive oil in a skillet over medium-high heat. Add the thinly sliced cheese steak beef, season with salt and pepper, and cook until the beef is done to your liking. Drain any excess grease. Remove the beef from the skillet and set it aside.
2. Sauté the Vegetables: In the same skillet, add 1 tsp olive oil. Add the chopped onions, diced red and green bell peppers, and chopped mushrooms. Sauté over medium heat until the vegetables soften, about 5-7 minutes.
3. Combine Beef and Garlic: Return the cooked beef to the skillet with the sautéed vegetables, add the minced garlic, and stir everything together. Cook for another 1-2 minutes to meld the flavors.
4. Assemble the Quesadilla: Spread mayonnaise evenly on one side of the flour tortilla. Then, place the beef and vegetable mixture on one half of the tortilla. Top with provolone cheese slices, and fold the tortilla in half to enclose the filling.
5. Cook the Quesadilla: Add 1 tsp olive oil to the skillet over medium heat. Place the folded quesadilla in the skillet and cook until the tortilla is golden brown and crispy on both sides and the cheese inside has melted, approximately 3-4 minutes per side.
6. Serve: Remove the quesadilla from the skillet, slice into wedges, and serve warm.

Notes

• Use burrito-sized flour tortillas for best folding and filling capacity.
• You can substitute provolone cheese with mozzarella or any other melting cheese if desired.
• Adjust seasoning as needed with additional salt and pepper or spices of your choice.
• To reduce calories, opt for lean beef and limit the amount of oil used for cooking.
• For a spicier kick, add some sliced jalapeños or a dash of hot sauce to the filling.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: Philly cheesesteak, quesadilla, beef quesadilla, melted cheese, stuffed tortilla, easy dinner, skillet recipe