Description
Philly cheesesteak quesadilla merges Philadelphia’s iconic sandwich with Mexican-inspired flair. Melted provolone, tender shredded beef, and caramelized onions create a mouthwatering fusion that satisfies hearty cravings in one crispy, cheesy package you’ll devour.
Ingredients
Scale
Main Ingredients:
- 2 flour tortillas, medium/burrito-sized
- 0.5 pounds (½ lb) beef, (ribeye or top round), thinly sliced or diced
- 3 slices provolone cheese, (avoid aged cheese), sliced in half
Vegetables:
- 0.5 medium onion, chopped
- 0.5 red pepper, diced
- 0.5 green pepper, diced
- 6 ounces (6 oz) mushrooms, diced
- 1 garlic clove, minced
Seasonings and Additional Ingredients:
- 1 tablespoon (1 Tbsp) light olive oil, divided
- 0.25 teaspoon (¼ tsp) sea salt, or to taste
- 0.125 teaspoon (1/8 tsp) ground black pepper, or to taste
- 2 teaspoons (2 tsp) mayonnaise, optional
Instructions
- Prepare a large skillet and warm it with oil over medium-high heat, ensuring the surface is evenly coated.
- Add chopped beef to the hot skillet, seasoning with salt and pepper. Cook thoroughly until the meat is completely browned and no longer pink.
- Transfer the cooked beef to a separate plate, covering to maintain warmth and prevent cooling.
- In the same skillet, sauté finely chopped onions, diced mushrooms, and peppers, adding an extra touch of oil if the pan becomes dry. Cook until the vegetables turn tender and slightly caramelized.
- Return the cooked beef to the skillet, introducing minced garlic. Gently stir and reheat the mixture, allowing the flavors to meld together.
- Spread a thin layer of mayonnaise on one side of each tortilla, creating a flavorful base.
- Distribute the beef and vegetable mixture evenly on one half of each tortilla, leaving space around the edges.
- Layer sliced cheese over the filling, then carefully fold the tortilla to create a half-moon shape.
- Heat a clean skillet, lightly brushing with oil to enhance crispiness.
- Carefully place the filled quesadilla in the hot pan, cooking until the exterior turns golden brown and the cheese melts completely. Flip once to ensure even browning.
- Remove from heat, slice into wedges, and serve immediately while hot and crispy.
Notes
- Opt for thinly sliced ribeye or sirloin steak for authentic Philly cheesesteak flavor and tender texture.
- Pat meat dry before cooking to ensure perfect browning and prevent steaming instead of searing.
- Use provolone or white American cheese for classic Philly-style melting quality and rich taste.
- Quick-cooking technique allows for crispy exterior and gooey cheese in less than 10 minutes total.
- Customize with additional toppings like jalapeños or swap tortillas for different bread options for variety.
- Let quesadillas rest for 1-2 minutes after cooking to help cheese set and prevent burning your mouth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 493
- Sugar: 3 g
- Sodium: 685 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg