Philly Cheesesteak Quesadillas with Peppers and Onions
A savory fusion of classic Philly cheesesteak flavors wrapped in a golden, crispy tortilla. This quick dish features sautéed beef, tender peppers, onions, mushrooms, and a generous helping of melted provolone, all sealed inside a perfectly toasted quesadilla. Ready in under 30 minutes, it's an ideal option for a satisfying lunch or easy dinner.
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Ingredients
- 6 ounces of finely chopped mushrooms
- 2 medium flour tortillas burrito-sized
- 3 slices of mild provolone cheese each halved
- 1/2 pound of thinly shaved or diced ribeye or top round steak
- 1 tablespoon light olive oil split for use
- 1/2 of a red bell pepper diced into small cubes
- 1/2 green bell pepper finely diced
- 1/2 medium yellow onion chopped
- 1 garlic clove minced finely
- 2 teaspoons mayonnaise optional for spreading
- 1/8 teaspoon freshly ground black pepper or to preference
- 1/4 teaspoon fine sea salt or adjusted to taste
Instructions
- Warm 2 teaspoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chopped beef. Season with salt and black pepper. Cook until the beef is browned and no longer pink. Transfer the cooked meat to a plate and cover to keep warm.
- Using the same skillet, add a little more oil if needed. Toss in the chopped onions, mushrooms, and both varieties of diced bell peppers. Sauté the vegetables until softened and lightly browned.
- Return the beef to the pan and add the minced garlic. Stir everything together and cook briefly until the mixture is heated through and fragrant.
- If using, spread a thin layer of mayonnaise over one side of each tortilla. Spoon half of the filling onto one half of each tortilla. Arrange the halved slices of provolone cheese evenly over the filling, then fold the tortilla to enclose the contents.
- Heat a clean skillet over medium heat. For added crispness, apply a light coat of oil to the pan. Place the folded tortilla onto the skillet and cook until the outside is crisp and golden brown and the cheese has melted, flipping once for even cooking.
- Transfer the quesadillas to a cutting board, slice into wedges, and serve immediately.
Notes
Avoid using aged provolone, as it does not melt as smoothly as the younger variety.