Philly Cheesesteak Quesadillas

why make this recipe

Philly Cheesesteak Quesadilla is a fun twist on a classic sandwich. It combines the delicious flavors of a Philly cheesesteak with the crispy goodness of a quesadilla. This dish is great for a quick dinner, a tasty lunch, or a snack during a game day. It’s easy to make and can be customized with your favorite toppings.

how to make Philly Cheesesteak Quesadilla

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

Directions

1. 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.
2. In the same skillet, add 1 tsp of olive oil. Stir in the onions, peppers, and mushrooms, and sauté over medium heat until softened.
3. Return the beef to the skillet along with the minced garlic and stir to combine everything well. Sauté for another minute or two.
4. Layer the mayonnaise on the tortillas. Place the filling mixture on one side of each tortilla.
5. Top the meat mixture on each tortilla with the cheese, then fold closed.
6. Add 1 tsp of olive oil to a skillet. Lightly brown the folded tortillas on both sides until crispy and the cheese has melted.
7. Slice the quesadillas and serve.

how to serve Philly Cheesesteak Quesadilla

Serve the Philly Cheesesteak Quesadilla warm. You can cut it into wedges and enjoy it with your favorite dipping sauce like salsa, guacamole, or ranch dressing. It’s perfect as a snack or a meal on its own.

how to store Philly Cheesesteak Quesadilla

If you have leftovers, let the quesadilla cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. When you want to eat it, reheat it in a skillet or microwave until heated through.

tips to make Philly Cheesesteak Quesadilla

• Use a good non-stick skillet to prevent the quesadillas from sticking.
• Feel free to add other ingredients like jalapeños for some heat or different cheeses like cheddar.
• Make sure to not overfill the quesadilla so it’s easier to flip and won’t spill out.

variation

You can make a vegetarian version by using more vegetables like zucchini and spinach instead of the beef. Substitute mushrooms for the meat, and you’ll still have a tasty quesadilla!

FAQs

1. Can I use other types of cheese?

Yes! You can use mozzarella, cheddar, or even a mix of your favorite cheeses.

2. How do I make it spicier?

Add sliced jalapeños or a hot sauce to the filling for extra heat.

3. Can I freeze the quesadilla?

Yes, you can freeze them. Just wrap them tightly in plastic wrap and then in foil. They’ll last for about a month in the freezer. Reheat directly from frozen until hot.

Philly Cheesesteak Quesadilla

A delicious twist on a classic sandwich that combines the flavors of a Philly cheesesteak with crispy quesadillas, perfect for a quick meal or snack.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 2 servings

Course: Main Course, Snack

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 6 oz Mushrooms (chopped)
• 1 large Flour tortilla (burrito-sized)
• 3 slices Provolone cheese (cut in half)
• ½ lb Cheese steak beef (thinly sliced)
• 1 Tbsp Olive oil (divided) Use 2 tsp for cooking and 1 tsp for browning quesadillas.
• ½ medium Red bell pepper (diced)
• 1 tsp Garlic (minced)
• ½ medium Onion (chopped)
• 2 tsp Mayonnaise
• ½ medium Green bell pepper (diced)
• to taste Salt and pepper

Method

 

Cooking the Beef

1. Add 2 tsp of olive oil to a skillet over medium-high heat on the stove.
2. Mix in the beef and cook until done to your liking, seasoning with salt and pepper to taste.
3. Drain off any extra grease, remove the meat, and set aside.

Cooking the Vegetables

1. In the same skillet, add 1 tsp of olive oil.
2. Stir in the onions, peppers, and mushrooms, and sauté over medium heat until softened.
3. Return the beef to the skillet along with the minced garlic and stir to combine everything well.
4. Sauté for another minute or two.

Assembling the Quesadillas

1. Layer the mayonnaise on the tortillas. Place the filling mixture on one side of each tortilla.
2. Top the meat mixture on each tortilla with the cheese, then fold closed.

Cooking the Quesadillas

1. Add 1 tsp of olive oil to a skillet.
2. Lightly brown the folded tortillas on both sides until crispy and the cheese has melted.
3. Slice the quesadillas and serve.

Notes

Serve warm. Cut into wedges and enjoy with your favorite dipping sauce like salsa, guacamole, or ranch dressing. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through. Use a good non-stick skillet to prevent sticking. Options to add include jalapeños for heat or different cheeses.