Philly Cheesesteak Quesadillas


  • 1 pound beef sliced thinly
  • 1 Onion chopped finely
  • 1 Red pepper diced
  • 1 Green pepper diced
  • 1 cup Mushroom sliced
  • 2 cloves garlic minced
  • 2 tbsp Olive Oil
  • 6 slices Provolone Cheese
  • ½ cup Mexican Cheese blend
  • ¼ tsp Black pepper
  • Kosher salt to taste
  • Siracha mayo or plain Mayonnaise optional
  • 4 Flour or Corn Tortillas medium


  • Start with placing a large skillet over the stovetop on low to medium heat.
  • Add in 1 tbsp of oil and heat it.
  • Then add the slices of meat to the oil and season with salt and pepper.
  • Cook until the meat is tender and the water from the meat is almost evaporated.
  • Remove the meat from the skillet over to the plate and keep it in a warm place.
  • In the same skillet, pour the remaining 1 tbsp of oil and let it heat a little.
  • Add onions, peppers, mushroom, and garlic to the oil and sauté them until tender.
  • Add the meat back to the vegetable and heat it through.
  • Taste and season with salt and pepper if needed.
  • Now assemble the quesadillas by spreading the mayo on the tortillas if you use it.
  • Divide the meat filling over the tortillas and place provolone cheese over them equally.
  • Sprinkle the cheese blend over the cheese as well. Fold the tortillas over in the quesadilla.
  • Now heat a skillet on low heat and drizzle with some oil.
  • Place the quesadilla in the skillet and toast it until crispy and cheese is melted.
  • Slice and serve hot with favorite dipping sauce.

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