Description
A fusion of traditional Philly cheesesteak and Mexican flavors, featuring crispy tortillas filled with juicy beef, melty Provolone, and tender sautéed vegetables. Perfect for a satisfying weeknight meal or game-day snack.
Ingredients
6 oz chopped mushrooms
2 burrito-sized whole wheat flour tortillas
3 slices Provolone cheese (cut in half)
½ lb thinly sliced cheese steak beef
1 Tbsp olive oil (divided)
½ diced red bell pepper
1 tsp minced garlic
½ chopped onion (white onion preferred)
2 tsp mayonnaise
Instructions
Preheat skillet to medium-high
Add 2 tsp oil and beef, season with ½ tsp salt/pepper
Cook 4-5 minutes until browned, drain excess fat
Transfer beef to bowl, stir in ½ tsp salt/pepper as needed
Add 1 tsp oil to skillet, sauté onions 2 minutes until translucent
Add red and green bell peppers, mushrooms, and remaining ½ tsp salt
Cook uncovered 5-7 minutes until softened
Return beef to skillet, fold in cooked vegetables and garlic
Cook 1-2 minutes until fragrant
Place tortillas in skillet, spoon beef-veg mix into each half
Top with cheese slices, fold, and sear 2-4 minutes per side until crisp
Notes
Julienned zucchini may be substituted for mushrooms
Monterey Jack cheese can replace Provolone for spicier heat
Plant-based steak crumbles offer a vegan option
Use rice-based tortillas for gluten-free
culinary garlic powder works if fresh garlic is unavailable
Nutrition
- Serving Size: 1 quesadilla (2 halves)
- Calories: 520
- Sugar: 2g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 10g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg