Description
A quick and delicious recipe for Philly Cheesesteak Quesadilla, combining tender beef, sautéed vegetables, and melted provolone cheese in a crispy tortilla.
Ingredients
Scale
- 2 flour tortillas, medium/burrito-sized
- 1/2 lb ribeye or top round beef, 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, 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 mayonnaise, 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 medium heat. For a crisper tortilla, add a little oil to the pan. Place the tortilla in the hot pan and sauté until the cheese is melted and the outside is golden and crisp, flipping once. Slice and serve.
Notes
- Use fresh ingredients for the best flavor.
- Customize the filling with additional vegetables or spices as desired.
- For a spicier kick, add jalapeños or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Quesadilla
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg