Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 2
Enjoy a hearty lunch with these nicely browned and crisp Philly Cheesesteak Quesadillas filled with flavour-packed beef and melted cheese. This is an easy and quick dinner ready in no more than thirty minutes! All our favourite Philly Cheesesteak flavours turned into a popular Mexican dish (quesadillas) is one amazingly genius recipe that anyone can whip up easier and faster!
Ingredients
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1/2 pound beef, (ribeye or top round), thinly sliced or diced
2 flour tortillas, medium/ burrito-sized
1/2 medium onion, chopped
6 ounces mushrooms, diced
1/2 red pepper, diced
1/2 green pepper, diced
3 slices provolone cheese, (avoid aged cheese), sliced in half
1 garlic clove, minced
1 tablespoon light olive oil, divided
2 teaspoons mayo, optional
¼ teaspoon sea salt, or to taste
1/8 teaspoon ground black pepper, or to taste
How to make Philly Cheesesteak Quesadilla
Step 1: Heat 2 tsp oil in a large skillet. Add the chopped meat to the skillet once the oil is hot and sprinkle with salt and pepper. Cook until the meat is completely cooked. Set the cooked meat aside when done and cover to keep the meat warm.
Step 2: In the meantime, saute the finely chopped onion, diced mushrooms, and pepper in the now-empty skillet until the veggies have softened. If needed, add another tsp of oil to the skillet.
Step 3: Return the beef to the skillet and cook to reheat the meat.
Step 4: On the tortillas, spread the mayo, if using. Between each tortilla, divide the filling, placing it only to one side of the tortillas. Then, top with sliced cheese. Fold the tortillas.
Step 5: Drizzle a bit of oil into a hot skillet over medium heat. Lay the tortilla to the hot pan and saute until golden and crispy and the cheese has melted, flipping once.
Step 6: Before serving, slice the quesadillas. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 662, Calories from Fat 414, Fat 46g71%, Saturated Fat 18g113%, Cholesterol 111mg37%, Sodium 974mg42%, Potassium 835mg24%, Carbohydrates 25g8%, Fiber 3g13%, Sugar 6g7%, Protein 36g72%, Vitamin A 1411IU28%, Vitamin C 66mg80%, Calcium 376mg38%, Iron 4mg22%
Ingredients
- 1/2 pound beef, (ribeye or top round), thinly sliced or diced
- 2 flour tortillas, medium/ burrito-sized
- 1/2 medium onion, chopped
- 6 ounces mushrooms, diced
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 3 slices provolone cheese, (avoid aged cheese), sliced in half
- 1 garlic clove, minced
- 1 tablespoon light olive oil, divided
- 2 teaspoons mayo, optional
- ¼ teaspoon sea salt, or to taste
- 1/8 teaspoon ground black pepper, or to taste
Instructions
Step 1: Heat 2 tsp oil in a large skillet. Add the chopped meat to the skillet once the oil is hot and sprinkle with salt and pepper. Cook until the meat is completely cooked. Set the cooked meat aside when done and cover to keep the meat warm.
Step 2: In the meantime, saute the finely chopped onion, diced mushrooms, and pepper in the now-empty skillet until the veggies have softened. If needed, add another tsp of oil to the skillet.
Step 3: Return the beef to the skillet and cook to reheat the meat.
Step 4: On the tortillas, spread the mayo, if using. Between each tortilla, divide the filling, placing it only to one side of the tortillas. Then, top with sliced cheese. Fold the tortillas.
Step 5: Drizzle a bit of oil into a hot skillet over medium heat. Lay the tortilla to the hot pan and saute until golden and crispy and the cheese has melted, flipping once.
Step 6: Before serving, slice the quesadillas. Enjoy!
