Ultimate Philly Cheesesteak Quesadilla
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.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: 2
- Category: easy dinner
- Method: Stovetop Cooking
- Cuisine: Mexican-American
- Diet: Non-halal (uses beef and cheese)
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