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philly cheesesteak quesadilla recipe
Ben Carraoli

Philly Cheesesteak Quesadilla Recipe

When I first made Philly Cheesesteak Quesadillas, I didn’t know if anything could beat the classic sandwich. But this recipe changed my mind! Imagine a crispy tortilla filled with tender beef, sizzling vegetables, and melted cheese, all coming together in a warm, golden-brown package.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Breakfast
Calories: 662
Ingredients Method Notes

Ingredients
  

  • Flour Tortillas 2 medium-sized: Get soft, burrito-sized tortillas. They’re the perfect size to hold the filling without breaking.
  • Beef ½ lb, ribeye or top round: Ribeye is excellent for its tenderness, but you can use any good-quality steak. Slice it thin or dice it finely for quick cooking.
  • Onion ½ medium, chopped: Adds sweetness and depth to the flavor.
  • Red Bell Pepper ½, diced: A bright pop of sweetness.
  • Green Bell Pepper ½, diced: Balances flavors with a slight bitterness.
  • Mushrooms 6 oz, diced: Perfect for that savory umami kick.
  • Provolone Cheese 3 slices, halved: Mild and creamy, it melts beautifully. Avoid aged versions for the best texture.
  • Olive Oil 1 tbsp, divided: Keeps everything from sticking to the pan and aids in browning.
  • Garlic 1 clove, minced: For that unmistakable flavor boost.
  • Salt & Pepper to taste: Seasoning makes the ingredients shine.
  • Mayonnaise 2 tsp, optional: A thin layer on the tortilla adds flavor and helps it brown.

Method
 

  1. Begin by heating 2 teaspoons of olive oil in a large skillet over high heat. Add your diced or sliced beef, season it with salt and pepper, and cook until it’s fully browned. Stir often to avoid overcooking. Once ready, remove the beef and keep it warm on the side.
  2. Dice your mushrooms, onions, and peppers while the beef rests. Heat 1 more teaspoon of olive oil in the same skillet and toss the veggies in. Cook over medium-high heat until they’re tender. Return the beef to the skillet and stir in the minced garlic. Cook everything together for another minute to meld the flavors.
  3. Spread a thin layer of mayonnaise on one side of your tortillas (this is optional but delicious). Place half of the beef and veggie mixture on one side of each tortilla. Layer it with the provolone cheese, fold the tortilla in half, and press lightly to seal.
  4. Heat a clean, non-stick frying pan over medium heat, and add the folded tortillas. Cook until each side is golden brown and crispy, flipping once. If you want that extra crunch, you can grease the pan with a touch of butter. Slice into wedges and serve warm.

Notes

  • Use a pizza cutter to slice quesadillas cleanly and quickly.
  • Keep the heat at medium to avoid burning the tortilla before the cheese melts.
  • If the cheese isn’t melting fast enough, cover the skillet briefly to trap the heat.
  • Love mushrooms? Add a little soy sauce while sautéing them for extra umami.
  • Prep ahead by cooking the filling early and assembling the quesadillas when you’re ready to eat.