Philly Cheesesteak Quesadilla (Print Version)
Savory beef, sautéed vegetables, and provolone cheese sealed in a golden tortilla for crispy, gooey comfort.
# Ingredients:
→ Quesadilla Filling
01 -
6 ounces mushrooms, chopped
02 -
1/2 pound cheesesteak beef, thinly sliced
03 -
1/2 red bell pepper, diced
04 -
1/2 green bell pepper, diced
05 -
1/2 onion, chopped
06 -
1 teaspoon garlic, minced
07 -
Salt and freshly ground black pepper, to taste
08 -
1 tablespoon olive oil, divided
→ Base and Assembly
09 -
1 burrito-sized flour tortilla
10 -
2 teaspoons mayonnaise
11 -
3 slices provolone cheese, halved
# Steps:
01 -
Heat 2 teaspoons of olive oil in a skillet over medium-high heat. Add thinly sliced beef and cook until browned to your liking. Season with salt and pepper, drain excess fat, transfer beef to a plate, and set aside.
02 -
Add the remaining olive oil to the skillet. Sauté onions, red and green bell peppers, and chopped mushrooms until softened, about 4-5 minutes.
03 -
Return the beef to the skillet with the vegetables. Add minced garlic, stir well, and cook for an additional 1-2 minutes until aromatic.
04 -
Spread mayonnaise evenly onto one side of the tortilla.
05 -
Spoon the beef and vegetable mixture onto one half of the tortilla. Top with the provolone cheese and fold the tortilla over to enclose the filling.
06 -
Place the filled tortilla in a clean skillet over medium heat. Cook on both sides for 2-3 minutes each, until golden brown and the cheese is melted.
07 -
Transfer to a board, slice into wedges, and serve immediately while hot.
# Notes:
01 -
For best texture, ensure vegetables are softened but not mushy. Using high-quality provolone enhances melt and flavor.