Description
These Philly Cheesesteak Quesadillas combine the savory flavors of thinly sliced beef, sautéed peppers, onions, and mushrooms with melted provolone and Mexican cheese blends inside crispy tortillas. A perfect fusion of classic Philly cheesesteak and Mexican quesadilla, this easy-to-make dish delivers satisfying, melty, and flavorful bites ready in just 40 minutes.
Ingredients
Scale
Beef and Vegetables
- 1 pound beef, thinly sliced (ribeye or sirloin recommended)
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
Cheese and Tortillas
- 6 slices provolone cheese
- ½ cup Mexican cheese blend
- 4 medium flour or corn tortillas
Seasonings and Oils
- 2 tablespoons olive oil
- ¼ teaspoon black pepper
- Kosher salt, to taste
- Sriracha mayo or plain mayonnaise (optional, for serving)
Instructions
- Cook the Beef: Heat olive oil in a skillet over medium-high heat. Add the thinly sliced beef, season with kosher salt and black pepper, and cook until browned and tender, about 5-7 minutes. Remove the beef from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the chopped onion, diced red and green bell peppers, sliced mushrooms, and minced garlic. Sauté over medium heat until the vegetables are tender and slightly caramelized, approximately 7-10 minutes.
- Combine the Filling: Return the cooked beef to the skillet with the sautéed vegetables. Mix well to combine and adjust seasoning with additional salt and black pepper if needed. Cook together for another 2 minutes to meld flavors.
- Assemble the Quesadillas: Lay out the tortillas on a flat surface. Distribute the beef and vegetable mixture evenly over half of each tortilla. Place 1-2 slices of provolone cheese on top of the filling, then sprinkle with the Mexican cheese blend. Fold the tortillas in half to form half-moons.
- Cook the Quesadillas: Heat a clean skillet over medium heat. Place each folded quesadilla in the skillet and cook until the bottom tortilla is crispy and golden brown, about 3-4 minutes. Flip carefully and cook the other side until golden and the cheese is melted. Repeat for all quesadillas.
- Serve: Remove quesadillas from the pan and slice into wedges. Serve warm with optional sriracha mayo or plain mayonnaise on the side for dipping.
Notes
- Use ribeye or sirloin for the best balance of tenderness and flavor in the beef.
- Feel free to substitute flour tortillas with corn tortillas for a gluten-free option if desired.
- Adjust the amount of cheese to your preference; provolone offers a mild creaminess while the Mexican blend adds sharpness and meltiness.
- You can add jalapeños or hot sauce for extra heat if you enjoy spicier quesadillas.
- Leftover filling can be stored in the refrigerator for up to 2 days and reheated before assembling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
