Philly-style cheesesteak quesadillas
Quesadillas and Philly cheesesteaks may come from different culinary traditions, but together they form an irresistible fusion meal. Tender beef, sautéed vegetables, and a creamy mix of provolone and Mexican cheeses are wrapped in warm tortillas and then fried until crispy and golden brown.
The best part? These quesadillas are quick, easy, and made with basic ingredients you probably already have at home. They are perfect for lunch, dinner, or as a late-night snack – and they are always a hit.
Philly Cheesesteak Quesadillas
Ingredients
| ingredient | Quantity | Notes |
|---|---|---|
| Thinly sliced beef | 1 pond | |
| Onion, finely chopped | 1 | |
| Red bell pepper, finely chopped | 1 | |
| Green bell pepper, finely chopped | 1 | |
| Mushrooms, sliced | 1 cup | |
| Garlic, finely chopped | 2 cloves | |
| Olive oil | 2 tablespoons | Divided |
| Provolone cheese | 6 slices | |
| Mexican cheese mix | ½ cup | |
| Black pepper | ¼ teaspoon | |
| Kosher salt | To taste | |
| Sriracha mayonnaise or regular mayonnaise | Optional | For distribution |
| Flower-van corn tortillas | 4 medium-sized |
Instructions
1. Prepare the beef
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the beef, season with salt and pepper, and cook until done and the liquid has evaporated. Transfer the meat to a plate and keep warm.
2. Cook the vegetables
Add the remaining olive oil to the same pan. Sauté the onion, bell pepper, mushrooms, and garlic until softened. Return the beef to the pan, stir well, and season to taste if necessary.
3. Make the quesadillas
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