Philly Cheesesteak Quesadilla
This Philly Cheesesteak Quesadilla combines the best of two comfort food favorites: juicy seasoned beef, sautéed peppers, onions, and melty provolone all folded into a crispy golden tortilla. Perfect for lunch, dinner, or game-day snacks.
Ingredients
- 2 flour tortillas medium/burrito-sized
- 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
- 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
Instructions
- Heat 2 tsp oil in a skillet.
- Add beef, season, and cook until browned. Remove and keep warm.
- In the same pan, Saute onions, peppers, and mushrooms until tender.
- Return beef to pan with garlic. Stir and cook 1 more minute.
- Spread mayo on tortillas (optional).
- Add filling to one side, top with cheese, and fold.
- See full steps with tips & photos → https://mischacrossing.com/philly-cheesesteak-quesadilla/
Notes
- Use a mandoline to quickly slice the beef thin for authentic texture.
- Substitute provolone with mozzarella, Monterey Jack, or cheddar if desired.
- Add jalapeños or hot sauce for a spicy twist.
- Great with sour cream or a side salad.