Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 2
Golden, crispy flour tortillas filled with beef, peppers, onions, mushrooms, and gooey cheese. Another of my favourite and go-to recipes whenever I am craving Philly Cheesesteak and quesadillas. Made with simple ingredients and ready in less than thirty minutes. This surely surpassed all expectations and is a worthy addition to your rotation!
Quesadillas are one of my fave easy and quick dinner meals. There are so many variations you can try, and this is one of the best! Always a hit with the impressive flavours of Philly Cheesesteak.
Ingredients
2 flour tortillas medium/ burrito-sized
1/2 pound beef (ribeye or top round), thinly sliced or diced
1/2 medium onion chopped
1/2 red pepper diced
1/2 green pepper diced
6 ounces mushrooms diced
3 slices provolone cheese (avoid aged cheese), sliced in half
1 tablespoon light olive oil divided
1 garlic clove minced
¼ teaspoon sea salt or to taste
1/8 teaspoon ground black pepper or to taste
2 teaspoons mayo optional
How to make Philly Cheesesteak Quesadilla
Step 1: Heat 2 tsp oil in a large skillet. Add the chopped meat to the hot oil and season with salt and pepper. Cook the meat until thoroughly cooked. Set aside when done, covered to keep the meat warm.
Step 2: In the meantime, finely chop the onion. Dice the mushrooms and peppers. In the same skillet, saute the veggies until tender. If needed, add another tsp of oil. Return the beef to the skillet along with the minced garlic. Stir and continue to cook to reheat the meat.
Step 3: On the tortillas, spread the mayo if using. Divide the filling to each tortilla, adding them on one side and top with sliced cheese. Then, fold the tortilla.
Step 4: On medium heat, preheat the skillet. Add a bit of oil to the pan to ensure a crisper tortilla. In the hot pan, place the tortilla and cook until the cheese has melted and golden and crisp outside, flipping once.
Step 5: Slice the tortillas before serving. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 662 | Calories from Fat 414 | Fat 46g 71% | Saturated Fat 18g 113% | Cholesterol 111mg 37% | Sodium 974mg 42% | Potassium 835mg 24% | Carbohydrates 25g 8% | Fiber 3g 13% | Sugar 6g 7% | Protein 36g 72% | Vitamin A 1411IU 28% | Vitamin C 66mg 80% | Calcium 376mg 38% | Iron 4mg 22%
Ingredients
- 2 flour tortillas medium/ burrito-sized
- 1/2 pound beef (ribeye or top round), thinly sliced or diced
- 1/2 medium onion chopped
- 1/2 red pepper diced
- 1/2 green pepper diced
- 6 ounces mushrooms diced
- 3 slices provolone cheese (avoid aged cheese), sliced in half
- 1 tablespoon light olive oil divided
- 1 garlic clove minced
- ¼ teaspoon sea salt or to taste
- 1/8 teaspoon ground black pepper or to taste
- 2 teaspoons mayo optional
Instructions
Step 1: Heat 2 tsp oil in a large skillet. Add the chopped meat to the hot oil and season with salt and pepper. Cook the meat until thoroughly cooked. Set aside when done, covered to keep the meat warm.
Step 2: In the meantime, finely chop the onion. Dice the mushrooms and peppers. In the same skillet, saute the veggies until tender. If needed, add another tsp of oil. Return the beef to the skillet along with the minced garlic. Stir and continue to cook to reheat the meat.
Step 3: On the tortillas, spread the mayo if using. Divide the filling to each tortilla, adding them on one side and top with sliced cheese. Then, fold the tortilla.
Step 4: On medium heat, preheat the skillet. Add a bit of oil to the pan to ensure a crisper tortilla. In the hot pan, place the tortilla and cook until the cheese has melted and golden and crisp outside, flipping once.
Step 5: Slice the tortillas before serving. Enjoy!
