Philly Cheesesteak Quesadilla (Print Version)
Crispy tortillas filled with beef, melty cheese, peppers, and onions. A savory twist on a classic favorite.
# Ingredients:
→ Main
01 -
8 ounces thinly sliced beef ribeye, sirloin, or deli roast beef
02 -
1 tablespoon olive oil or unsalted butter
03 -
1 medium yellow onion, thinly sliced
04 -
1 green bell pepper, thinly sliced
05 -
2 cloves garlic, minced
06 -
Salt, to taste
07 -
Ground black pepper, to taste
08 -
4 medium or 2 large flour tortillas
09 -
4 to 6 slices provolone cheese or 1 cup shredded provolone
→ Optional Additions
10 -
Sautéed mushrooms
11 -
Hot sauce
12 -
Pickled jalapeños
# Steps:
01 -
Heat olive oil or butter in a large skillet over medium heat. Sauté sliced onion and bell pepper for 8 to 10 minutes, stirring occasionally, until vegetables are softened and caramelized.
02 -
Incorporate minced garlic into the skillet. Continue cooking for about 30 seconds until the garlic becomes fragrant.
03 -
Add thinly sliced beef to the skillet. Season with salt and black pepper. Stir and cook just until meat is warmed through, then remove skillet from heat.
04 -
Place a tortilla in a clean or wiped skillet over medium heat. On one half of the tortilla, layer provolone cheese, followed by the cooked beef and vegetable mixture, and an additional layer of cheese if desired. Fold the tortilla over to enclose the filling.
05 -
Cook for 2 to 3 minutes per side, pressing gently with a spatula, until the exterior is golden and cheese has melted.
06 -
Allow quesadilla to rest for 1 minute, then slice into wedges. Serve hot with optional additions as desired.
# Notes:
01 -
For best flavor, use freshly sliced high-quality beef and don’t rush the caramelization of onions and peppers.