Description
If you’re looking for a quick, savory meal that combines the classic flavors of a Philly cheesesteak with the convenience of a quesadilla, this recipe is perfect for you. The Philly cheesesteak quesadilla features tender beef, sautéed peppers and onions, and gooey provolone cheese all wrapped in a crispy tortilla. Ideal for weeknight dinners, game-day snacks, or a satisfying lunch, this dish is sure to please everyone at your table. With just 40 minutes from prep to plate, you’ll enjoy a hearty meal that’s as delicious as it is easy to make.
Ingredients
Scale
- 6 oz mushrooms (chopped)
- ½ lb thinly sliced cheesesteak beef
- ½ red bell pepper (diced)
- ½ green bell pepper (diced)
- ½ onion (chopped)
- 1 tsp minced garlic
- 1 flour burrito-sized tortilla
- 3 slices provolone cheese (cut in half)
- 2 tsp mayonnaise
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a skillet over medium-high heat, add 2 tsp olive oil and cook the beef until done. Season with salt and pepper.
- Remove the beef and sauté onions, peppers, and mushrooms in the same skillet with 1 tsp olive oil until softened.
- Return cooked beef to the skillet and stir in minced garlic; sauté for an additional minute.
- Spread mayonnaise on one side of each tortilla. Layer filling on one side of each tortilla and top with provolone cheese before folding.
- In a clean skillet over medium heat, add 1 tsp olive oil and cook each folded tortilla until crispy and cheese is melted.
- Slice into wedges and serve hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla (200g)
- Calories: 408
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 60mg