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