Flour tortillas filled with beef, peppers, onions and mushrooms and loaded with cheese, then cooked until tortillas are crispy.

Ingredients

2 flour tortillas medium/ burrito-sized
1/2 lb. beef (ribeye or top round), thinly sliced or diced
1/2 medium onion chopped
1/2 red pepper diced
1/2 green pepper diced
6 oz. mushrooms diced
3 slices provolone cheese (avoid aged cheese), sliced in half
1 Tbsp. light olive oil divided
1 garlic clove minced
¼ tsp sea salt or to taste
1/8 tsp ground black pepper or to taste
2 tsp mayo, optional

Instructions

Step 1: In a large skillet, heat 2 tsp oil, once hot add the chopped meat. Season with salt and pepper and cook until meat is fully cooked. Remove from skillet and cover to keep warm.

Step 2: Meanwhile, finely chop the onion, dice the mushrooms, and peppers. Sautee vegetables in the same skillet until tender, adding another teaspoon of oil if needed.

Step 3: Add the beef back to the skillet with minced garlic, stir and cook until meat is reheated.

Step 4: Spread mayo (if using) on the tortillas. Divide the filling between the tortillas, adding them to one side of the tortilla. Top the filling with sliced cheese and close the tortilla

Step 5: Heat a skillet over med heat. For a crisper tortilla, add a little oil to the pan. Place the tortilla in the hot pan and sauté until the cheese is melted and the outside is golden and crisp, flipping once. Slice and serve. Enjoy!

Frequently Asked Questions (FAQ)

1. Can I use chicken instead of beef for Philly Cheesesteak Quesadilla?

Absolutely! You can substitute thinly sliced chicken for a delicious twist on the classic. Season it with your favorite spices for that authentic Philly flavor.

2. What type of cheese is best for Philly Cheesesteak Quesadilla?

Traditionally, provolone or American cheese is used for Philly Cheesesteaks, and either works well for the quesadilla. You can also experiment with a blend of cheeses for extra flavor.

3. Can I make Philly Cheesesteak Quesadilla ahead of time?

While it’s best enjoyed fresh, you can prepare the ingredients in advance. Cook the steak, sauté the veggies, and store them separately. Assemble the quesadilla just before serving.

4. How do I keep the tortilla from getting soggy?

To maintain crispiness, assemble the quesadilla just before serving. If making ahead, consider layering with cheese on the bottom and the sautéed ingredients on top.

5. Can I use a different type of tortilla?

Absolutely! While flour tortillas are commonly used, you can experiment with whole wheat, spinach, or even corn tortillas for a different flavor profile.

6. What are some optional toppings for Philly Cheesesteak Quesadilla?

Customize your quesadilla with toppings like sautéed mushrooms, jalapeños, or a dollop of sour cream. Get creative and add your favorite Philly Cheesesteak-inspired toppings.

7. How do I slice the steak thinly for the quesadilla?

Place the steak in the freezer for about 15-20 minutes before slicing. This firms up the meat, making it easier to achieve thin slices.

8. Can I use leftover cooked steak for the quesadilla?

Absolutely! Leftover cooked steak works well. Slice it thinly and reheat with the sautéed veggies before assembling the quesadilla.

Ready to enjoy the savory delight of Philly Cheesesteak Quesadilla? Dive into the deliciousness! 🌯🧀🥩