Description
This Philly Cheesesteak Quesadillas recipe combines the savory flavors of thinly sliced ribeye beef, sautéed peppers, onions, and mushrooms with gooey provolone and Mexican cheese blend, all wrapped in crispy tortillas. Perfect for a quick, satisfying meal, these quesadillas offer a delightful twist on the classic Philly cheesesteak sandwich with a Mexican flair.
Ingredients
Scale
Beef and Vegetables
- 1 pound beef, thinly sliced (ribeye or sirloin recommended)
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
Cheese and Seasonings
- 2 tablespoons olive oil
- 6 slices provolone cheese
- ½ cup Mexican cheese blend
- ¼ teaspoon black pepper
- Kosher salt, to taste
Other
- 4 medium flour or corn tortillas
- Sriracha mayo or plain mayonnaise (optional)
Instructions
- Cook the Beef: Heat olive oil in a skillet over medium-high heat. Add the thinly sliced beef seasoned with salt and black pepper, cooking until browned and tender. Remove from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add onion, red and green bell peppers, mushrooms, and minced garlic. Sauté until the vegetables are tender and slightly caramelized, about 5 to 7 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. Stir everything together evenly.
- Assemble the Quesadillas: Lay out each tortilla and spread the beef and vegetable mixture over half of each one. Top with a slice of provolone cheese and sprinkle with the Mexican cheese blend. Fold the tortillas into half-moon shapes to enclose the filling.
- Cook the Quesadillas: Place the folded quesadillas in a clean skillet over medium heat. Cook each quesadilla for about 3 to 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 slice into wedges. Serve warm with optional sriracha mayo or plain mayonnaise on the side for dipping.
Notes
- Use ribeye or sirloin for the best tender and flavorful beef.
- Feel free to substitute flour tortillas with corn tortillas for a gluten-free option.
- Add a splash of Worcestershire sauce to the beef for extra depth of flavor if desired.
- For a spicier kick, stir diced jalapeños into the vegetable mixture.
- Ensure the skillet is well-heated to achieve a crispy, golden exterior on the quesadillas.
