A delightful fusion of the classic Philly cheesesteak and Mexican quesadillas, this recipe combines tender beef, sautéed vegetables, and gooey melted cheese in crispy tortillas. Perfect for a quick, satisfying dinner or snack, these quesadillas deliver bold flavors in every bite.
Why You’ll Love This Recipe
- Fusion of Flavors: Combines the savory goodness of a Philly cheesesteak with the crispy deliciousness of quesadillas.
- Customizable: Add or swap ingredients to suit your preferences, such as using different cheeses or veggies.
- Quick and Easy: Perfect for busy weeknights with just 40 minutes from start to finish.
- Kid-Friendly: The cheesy, crispy tortillas are a hit with kids and adults alike.
- Great for Sharing: A fantastic choice for gatherings, game nights, or casual dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pound beef, thinly sliced
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 6 slices provolone cheese
- ½ cup Mexican cheese blend
- ¼ teaspoon black pepper
- Kosher salt, to taste
- Sriracha mayo or plain mayonnaise (optional)
- 4 medium flour or corn tortillas
Directions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the sliced beef to the skillet, season with salt and black pepper, and cook until tender and any released moisture has evaporated. Remove the beef from the skillet and set aside.
- In the same skillet, heat the remaining tablespoon of olive oil.
- Add the onion, red bell pepper, green bell pepper, mushrooms, and minced garlic. Sauté until the vegetables are tender and slightly caramelized.
- Return the cooked beef to the skillet with the vegetables, mixing to combine. Adjust seasoning with additional salt and black pepper, if needed.
- If desired, spread a thin layer of Sriracha mayo or plain mayonnaise on each tortilla.
- Evenly distribute the beef and vegetable mixture over half of each tortilla.
- Place a slice of provolone cheese over the filling and sprinkle with the Mexican cheese blend. Fold the tortillas into half-moon shapes.
- Heat a clean skillet over low heat and lightly grease with a small amount of oil.
- Cook each quesadilla until the tortillas are crispy and golden brown, and the cheese is melted. Flip halfway through cooking to ensure even browning.
- Remove from the skillet, cut into wedges, and serve hot with your favorite dipping sauce.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Calories: Approximately 450 kcal per serving
Variations
- Chicken Philly Quesadillas: Swap beef for thinly sliced chicken breast or shredded rotisserie chicken.
- Spicy Kick: Add diced jalapeños or a drizzle of hot sauce to the filling for extra heat.
- Vegetarian Version: Replace the beef with a plant-based alternative or extra mushrooms and vegetables.
- Cheese Swap: Try mozzarella, cheddar, or pepper jack cheese for different flavor profiles.
- Low-Carb Option: Use low-carb tortillas or lettuce wraps instead of regular tortillas.
Storage/Reheating
- Storage: Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over low heat until crispy, or use an air fryer for a quick option. Avoid microwaving as it can make the tortillas soggy.
- Freezing: Wrap uncooked assembled quesadillas in plastic wrap and freeze for up to 1 month. Cook directly from frozen, adding a few extra minutes to the cooking time.
FAQs
1. What type of beef is best for Philly cheesesteak quesadillas?
Thinly sliced ribeye or sirloin works best for tender, flavorful meat.
2. Can I make this recipe ahead of time?
Yes, you can prepare the beef and vegetable mixture in advance and store it in the fridge. Assemble and cook the quesadillas when ready to serve.
3. What dipping sauces pair well with these quesadillas?
Sriracha mayo, chipotle aioli, ranch dressing, or even marinara sauce work wonderfully.
4. Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas provide a different texture and flavor but work just as well.
5. How do I prevent the quesadillas from getting soggy?
Cook over low heat to ensure the tortillas crisp up and avoid overfilling them with moist ingredients.
6. Can I make these quesadillas in the oven?
Yes, assemble them on a baking sheet, and bake at 375°F (190°C) for 10–15 minutes, flipping halfway through.
7. What’s the best way to slice the beef thinly?
Freeze the beef for about 30 minutes before slicing; this makes it easier to cut thin strips.
8. Can I add other vegetables?
Yes! Zucchini, spinach, or shredded carrots make great additions.
9. Are these quesadillas spicy?
Not inherently, but you can add spices like cayenne, chili powder, or jalapeños for heat.
10. Can I use pre-shredded cheese?
Yes, but freshly shredded cheese melts more smoothly and gives better results.
Conclusion
Philly cheesesteak quesadillas are the perfect blend of hearty, cheesy, and crispy. With tender beef, savory vegetables, and melted cheese, these quesadillas deliver a comforting meal that’s easy to make and even easier to enjoy. Whether for a quick weeknight dinner or a shareable snack, this recipe is sure to please your taste buds. Try it today for a fusion dish your family will love!
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Philly Cheesesteak Quesadillas
Savor the perfect fusion of a classic Philly cheesesteak and Mexican quesadillas. These crispy, cheesy quesadillas are packed with tender beef, sautéed vegetables, and gooey melted cheese—perfect for a quick dinner, snack, or game-day treat!
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
- 1 pound beef, thinly sliced (ribeye or sirloin recommended)
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 6 slices provolone cheese
- ½ cup Mexican cheese blend
- ¼ teaspoon black pepper
- Kosher salt, to taste
- Sriracha mayo or plain mayonnaise (optional)
- 4 medium flour or corn tortillas
Instructions
- Cook the Beef:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the thinly sliced beef, season with salt and black pepper, and cook until browned and tender. Remove from the skillet and set aside.
- Sauté the Vegetables:
- In the same skillet, add the remaining tablespoon of olive oil.
- Sauté the onion, red bell pepper, green bell pepper, mushrooms, and minced garlic until tender and slightly caramelized.
- Combine the Filling:
- Return the cooked beef to the skillet with the vegetables.
- Mix well and adjust seasoning with additional salt and pepper if needed.
- Assemble the Quesadillas:
- Spread a thin layer of Sriracha mayo or plain mayonnaise on each tortilla (optional).
- Distribute the beef and vegetable mixture over half of each tortilla.
- Place a slice of provolone cheese on top and sprinkle with the Mexican cheese blend.
- Fold the tortillas into half-moon shapes.
- Cook the Quesadillas:
- Heat a clean skillet over low heat and lightly grease with a small amount of oil.
- Cook each quesadilla until the tortillas are crispy and golden brown, flipping halfway, and the cheese is melted.
- Serve:
- Remove from the skillet, slice into wedges, and serve hot with your favorite dipping sauce.
Notes
- Use a non-stick skillet to prevent sticking and ensure even browning.
- Avoid overfilling the quesadillas to keep them easy to flip and prevent sogginess.
- For an extra crispy finish, press the quesadilla gently with a spatula while cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Snacks
- Method: Stovetop
- Cuisine: Fusion (Mexican-American)
