Name: Philly Cheese Steak Quesadillas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 medium flour tortillas; 1 lb thinly sliced or diced beef (ribeye or top round); 1 medium onion, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 12 oz mushrooms, diced; 2 tbsp olive oil, divided; 1/2 tsp sea salt; 1/4 tsp ground black pepper; 2 cloves garlic, minced; 6 slices provolone cheese, halved; 1 tsp mayonnaise (optional)

Philly Cheese Steak Quesadillas

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This dish is a fun twist on two classics: the savory Philly cheesesteak and the cheesy quesadilla. It’s quick, easy, and absolutely delicious—perfect for when you want a satisfying meal without a lot of fuss.

Author: Jose
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 1x
Category: Dinner, Snack
Cuisine: American, Tex-Mex

Ingredients

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4 medium flour tortillas
1 lb thinly sliced or diced beef (ribeye or top round)
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
12 oz mushrooms, diced
2 tbsp olive oil, divided
1/2 tsp sea salt
1/4 tsp ground black pepper
2 cloves garlic, minced
6 slices provolone cheese, halved
1 tsp mayonnaise (optional)

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Instructions

Cook the Beef: Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the beef and season with salt and pepper. Cook until browned, then remove from the pan and set aside.
Sauté the Veggies: In the same skillet, add a little more olive oil. Cook the onion, bell peppers, and mushrooms until tender.
Combine: Add the cooked beef and minced garlic back to the skillet. Stir everything together and cook for one minute.
Assemble: Spread a thin layer of mayonnaise on one side of a tortilla. Place it mayo-side down on your work surface. Spoon the filling onto one half of the tortilla and top with three slices of provolone. Fold the other half over.
Toast: Place the quesadilla in a clean, hot skillet. Cook for 2-3 minutes per side, pressing down with a spatula until golden and the cheese is melted and gooey.

Notes

Serving: Slice each quesadilla into wedges with a pizza cutter. They’re great on their own or served with sour cream, guacamole, and salsa.
Tips & Tricks: Using mayo on the outside of the tortilla is the secret to a perfect, crispy crust. Don’t crowd the pan when cooking the beef—work in batches if needed.
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to two days. Reheat in a skillet to make the tortillas crispy again. Avoid the microwave, as it will make them soggy.

Find it online: https://new.projuktigeek.com/philly-cheese-steak-quesadillas/