Why Make This Recipe
Philly Cheesesteak Quesadilla combines the classic flavors of a Philly cheesesteak with the convenience and fun of a quesadilla. It’s a simple yet delicious dish that is perfect for lunch, dinner, or even a snack. The blend of tender beef, melted cheese, and sautéed peppers and mushrooms makes for a satisfying meal that is sure to please everyone. Plus, it’s quick to prepare, making it a great option for busy weeknights.
How to Make Philly Cheesesteak Quesadilla
Ingredients
- 6 oz Mushrooms (chopped)
- 1 Flour tortillas (burrito-sized)
- 3 slices Provolone cheese (cut in half)
- ½ lb Cheese steak beef (thinly sliced)
- 1 Tbsp Olive oil (divided)
- ½ Red bell pepper (diced)
- 1 tsp Garlic (minced)
- ½ Onion (chopped)
- 2 tsp Mayonnaise
- ½ Green bell pepper (diced)
- Salt and pepper to taste
Directions
- Add 2 tsp of olive oil to a skillet over medium-high heat on the stove.
- Mix in the beef and cook until done to your liking, seasoning with salt and pepper to taste. Drain off any extra grease, remove the meat, and set aside.
- In the same skillet, add 1 tsp of olive oil.
- Stir in the onions, peppers, and mushrooms. Sauté over medium heat until softened.
- Return the beef to the skillet and add the minced garlic. Stir to combine everything well and sauté for another minute or two.
- Layer the mayonnaise on the tortillas, then place the filling mixture on one side of each tortilla.
- Top the meat mixture with the cheese and fold the tortillas closed.
- Add 1 tsp of olive oil to a skillet and lightly brown the folded tortillas evenly on both sides until crispy and the cheese has melted.
- Slice the quesadillas and serve.
How to Serve Philly Cheesesteak Quesadilla
You can serve Philly Cheesesteak Quesadillas warm, cut into wedges. They go well with sides like salsa, sour cream, or guacamole for added flavor. Enjoy them as a main dish or as a fun appetizer for a gathering.
How to Store Philly Cheesesteak Quesadilla
To store leftover quesadillas, let them cool completely, then wrap them in plastic wrap or aluminum foil. Place them in an airtight container and store in the refrigerator for up to 3 days. To reheat, simply place them in a skillet over low heat until warmed through.
Tips to Make Philly Cheesesteak Quesadilla
- For extra flavor, try adding spices like paprika or Italian seasoning to the beef while cooking.
- If you like it spicy, add some sliced jalapeños to the filling mixture.
- Use different types of cheese, like cheddar or mozzarella, for a unique twist.
Variation
Feel free to switch up the vegetables according to your preference or what you have on hand. Spinach, zucchini, or even tomatoes can be great additions to the quesadilla.
FAQs
Can I use other types of meat?
Yes, you can substitute the cheese steak beef with chicken or even a plant-based protein for a vegetarian version.
Can I make these quesadillas ahead of time?
Yes, you can prepare the filling ahead and assemble the quesadillas before cooking them. This way, you can quickly cook them when you’re ready to eat.
How can I make these quesadillas healthier?
You can use whole wheat tortillas and add more vegetables to increase the nutrients while reducing calories.
Philly Cheesesteak Quesadilla
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: None
Description
A delicious fusion of Philly cheesesteak flavors in a crispy quesadilla, perfect for lunch or dinner.
Ingredients
- 6 oz Mushrooms, chopped
- 1 Flour tortilla (burrito-sized)
- 3 slices Provolone cheese, cut in half
- ½ lb Cheese steak beef, thinly sliced
- 1 Tbsp Olive oil, divided
- ½ Red bell pepper, diced
- 1 tsp Garlic, minced
- ½ Onion, chopped
- 2 tsp Mayonnaise
- ½ Green bell pepper, diced
- Salt and pepper to taste
Instructions
- Add 2 tsp of olive oil to a skillet over medium-high heat on the stove.
- Mix in the beef and cook until done to your liking, seasoning with salt and pepper to taste. Drain off any extra grease, remove the meat, and set aside.
- In the same skillet, add 1 tsp of olive oil.
- Stir in the onions, peppers, and mushrooms. Sauté over medium heat until softened.
- Return the beef to the skillet and add the minced garlic. Stir to combine everything well and sauté for another minute or two.
- Layer the mayonnaise on the tortillas, then place the filling mixture on one side of each tortilla.
- Top the meat mixture with the cheese and fold the tortillas closed.
- Add 1 tsp of olive oil to a skillet and lightly brown the folded tortillas evenly on both sides until crispy and the cheese has melted.
- Slice the quesadillas and serve.
Notes
Serve with sides like salsa, sour cream, or guacamole. Experiment with different vegetables or spices for a personal touch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: cheesesteak, quesadilla, easy recipe, quick meal, comfort food
