Cook Time: 15 mins | Total Time: 25 mins | Servings: 2
These Philly Cheesesteak quesadillas are amazing! Incredibly easy to make and ready in less than thirty minutes. These homemade quesadillas with crispy tortillas are filled with beef, peppers, onions, and mushrooms, and packed with melty cheese! If you prefer your quesadilla with a kick, you are welcome to add hot sauce or sriracha to the mayo before spreading it over the tortillas. I use my skillet to cook these quesadillas, but you can also use a griddle. I love that these quesadillas are freezer-friendly. Assemble, freeze, and then completely thaw before reheating until the filling is hot.
Ingredients
½ pound beef, (rib eye or top round), thinly sliced or diced
2 flour tortillas, medium/ burrito-sized
½ red pepper, diced
½ medium onion, chopped
½ green pepper, diced
1 tablespoon light olive oil, divided
3 slices provolone cheese, sliced in half
1 garlic clove, minced
2 teaspoons mayo, optional
6 ounces mushrooms, diced
¼ teaspoon sea salt, or to taste
⅛ teaspoon ground black pepper, or to taste
How to make Philly Cheesesteak Quesadilla
Step 1: In a large skillet, heat 2 tsp of oil. Then, add the chopped meat and sprinkle it with salt and pepper. Cook the meat until cooked through. Set aside when done and cover to keep the meat warm.
Step 2: In the same skillet, place the finely chopped onion, diced mushrooms, and pepper. Saute until tender. If needed, add another tsp of oil. Return the meat to the skillet. Add the minced garlic and continue to cook until the meat is reheated.
Step 3: On the tortillas, spread the mayo. Between the tortillas, divide the filling and add them to one side of the tortilla. On top of the filling, lay the sliced cheese. Then, close the tortilla.
Step 4: Heat a skillet over medium heat. For a crispier tortilla, drizzle a little oil into the pan. Then, add the tortilla and cook, flipping once, until the cheese has melted and the tortilla is golden and crispy.
Step 5: Slice the quesadilla and serve immediately. Enjoy!
Nutrition Facts:
Calories: 662 Kcal, Fat: 46g 71%, Saturated Fat: 18g113%, Cholesterol: 111mg 37%, Sodium: 974mg42%, Potassium: 835mg24%, Carbohydrates: 25g8%, Fiber: 3g13%, Sugar: 6g7%, Protein: 36g72%, Vitamin C: 66mg80%, Calcium: 376mg38%, Iron: 4mg22%
Ingredients
- ½ pound beef, (rib eye or top round), thinly sliced or diced
- 2 flour tortillas, medium/ burrito-sized
- ½ red pepper, diced
- ½ medium onion, chopped
- ½ green pepper, diced
- 1 tablespoon light olive oil, divided
- 3 slices provolone cheese, sliced in half
- 1 garlic clove, minced
- 2 teaspoons mayo, optional
- 6 ounces mushrooms, diced
- ¼ teaspoon sea salt, or to taste
- ⅛ teaspoon ground black pepper, or to taste
Instructions
Step 1: In a large skillet, heat 2 tsp of oil. Then, add the chopped meat and sprinkle it with salt and pepper. Cook the meat until cooked through. Set aside when done and cover to keep the meat warm.
Step 2: In the same skillet, place the finely chopped onion, diced mushrooms, and pepper. Saute until tender. If needed, add another tsp of oil. Return the meat to the skillet. Add the minced garlic and continue to cook until the meat is reheated.
Step 3: On the tortillas, spread the mayo. Between the tortillas, divide the filling and add them to one side of the tortilla. On top of the filling, lay the sliced cheese. Then, close the tortilla.
Step 4: Heat a skillet over medium heat. For a crispier tortilla, drizzle a little oil into the pan. Then, add the tortilla and cook, flipping once, until the cheese has melted and the tortilla is golden and crispy.
Step 5: Slice the quesadilla and serve immediately. Enjoy!
