Description
A delightful twist on the classic Philly cheesesteak, this quesadilla is cheesy, meaty, and perfect for any occasion.
Ingredients
- 6 oz mushrooms (chopped)
- 1 flour tortilla (burrito-sized)
- 3 slices provolone cheese (cut in half)
- ½ lb cheesesteak 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
- Heat the skillet: Add 1 tsp of olive oil to a skillet over medium-high heat.
- Cook the beef: Mix in the thinly sliced beef and season with salt and pepper to taste. Cook until it reaches your preferred level of doneness. Drain any excess grease and set the beef aside.
- Sauté the veggies: In the same skillet, add another tsp of olive oil. Stir in the chopped onions, peppers, and mushrooms. Sauté over medium heat until softened.
- Combine: Return the beef to the skillet and add the minced garlic. Stir to combine and sauté for an additional minute or two to meld the flavors.
- Assemble the quesadilla: Spread 1 tsp of mayonnaise on the tortilla. On one side of the tortilla, layer the beef and veggie mixture, then top with the cheese. Fold the tortilla in half.
- Cook the quesadilla: In the skillet, add 1 tsp of olive oil. Place the folded quesadilla in the skillet and cook on both sides until golden brown and the cheese has melted.
- Serve: Slice the quesadilla into wedges and serve immediately.
Notes
Store leftover quesadillas in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American