Philly Cheesesteak Quesadilla Recipe

Philly Cheesesteak Quesadilla Recipe

Ingredients for 2 Servings:

• 2 medium or burrito-sized flour tortillas
• 1/2 pound beef (ribeye or top round), thinly sliced or diced
• 1/2 medium onion, chopped
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 6 ounces mushrooms, diced
• 3 slices provolone cheese, sliced in half (opt for non-aged cheese)
• 1 tablespoon light olive oil, divided
• 1 garlic clove, minced
• 1/4 teaspoon sea salt, or to taste
• 1/8 teaspoon ground black pepper, or to taste
• 2 teaspoons mayonnaise, optional

Instructions:

1. Cook the Beef:
   • Heat 2 teaspoons of oil in a large skillet over medium heat. Once hot, add the beef and season with salt and pepper. Cook until the beef is fully cooked through. Remove the beef from the skillet and set aside, covered to keep warm.
2. Sauté the Vegetables:
   • In the same skillet, add the chopped onion, diced mushrooms, and bell peppers. Sauté the vegetables until they are tender, adding an additional teaspoon of oil if necessary.
3. Combine Beef and Vegetables:
   • Return the cooked beef to the skillet, add the minced garlic, and stir everything together. Cook until the meat is reheated.
4. Prepare Quesadillas:
   • If using mayonnaise, spread it over one side of each tortilla. Evenly distribute the beef and vegetable mixture onto one half of each tortilla. Top the mixture with the slices of provolone cheese. Fold the tortillas in half over the filling.
5. Cook Quesadillas:
   • Heat a clean skillet over medium heat. For extra crispiness, add a little more oil to the pan. Place the filled tortillas in the skillet and cook until the cheese has melted and the tortillas are golden and crispy, flipping once.
6. Serve:
   • Once cooked, slice the quesadillas and serve hot.

Enjoy this delicious twist on the classic Philly cheesesteak, wrapped in a crispy tortilla for a satisfying meal.