Philly Cheesesteak Quesadilla Recipe

Author: Valentina Ablaev Source: Natasha's Kitchen Servings: 2 Calories per Serving: 662 Total Time: 25 minutes (Prep: 10 min | Cook: 15 min)

Ingredients

• 2 medium/burrito-sized flour tortillas
• ½ lb beef (ribeye or top round), thinly sliced or diced
• ½ medium onion, chopped
• ½ red bell pepper, diced
• ½ green bell pepper, diced
• 6 oz mushrooms, diced
• 3 slices provolone cheese (sliced in half; avoid aged cheese)
• 1 Tbsp light olive oil, divided
• 1 garlic clove, minced
• ¼ tsp sea salt (or to taste)
• ⅛ tsp ground black pepper (or to taste)
• 2 tsp mayonnaise (optional)

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Instructions

1. Cook the Beef:

2. In a large skillet, heat 2 tsp olive oil over medium heat.

3. Add the sliced beef, season with salt and pepper, and cook until browned and cooked through.

4. Remove from skillet and cover to keep warm.

5. Cook the Veggies:

6. In the same skillet, add the onions, peppers, and mushrooms.

7. Add another 1 tsp of oil if needed.

8. Sauté until tender.

9. Combine:

10. Return the beef to the skillet.

11. Add the minced garlic, stir, and cook just until everything is heated through.

12. Assemble the Quesadillas:

13. If using, spread mayo on one half of each tortilla.

14. Divide the filling between the tortillas, placing it on one side.

15. Top with sliced provolone cheese and fold the tortillas closed.

16. Cook the Quesadillas:

17. Heat a clean skillet over medium heat. For extra crispiness, add a touch of oil.

18. Cook the folded tortillas until golden brown and crisp, flipping once.

19. Cheese should be melted and filling hot.

20. Serve:

21. Slice into wedges and serve warm.