In addition to their different origins, quesadillas and Philadelphia cheesesteaks are among the most famous dishes. But the chef combined two of our favorite dishes of his into one by making his Philadelphia Cheesesteak Quesadilla.
It definitely goes well with the juicy meat, vegetables and melted mixture of provolone and Mexican cheese. It’s so easy and quick to make that you can make it anytime with just a handful of ingredients. So why wait? Get ready now so you can try it out as soon as possible.
Philly Cheesesteak Quesadillas Recipe
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
- First, place a large frying pan on the stove and heat over medium-low heat.
- Add in 1 tbsp of oil and heat it.
- Then add the meat slices to the oil and season with salt and pepper.
- Cook until the meat is tender and most of the liquid has evaporated.
- Remove the meat from the pot, put it on a plate and put it in a warm place.
- Add the remaining 1 tablespoon oil to the same skillet and heat gently.
- Add onions, bell peppers, mushrooms and garlic to the oil and fry until soft.
- Add meat back to vegetables and heat through.
- Taste and adjust seasoning with salt and pepper as needed.
- If using mayonnaise, spread it on tortillas and assemble quesadillas.
- Divide the meat filling between the tortillas and spread the provolone cheese evenly on top.
- Sprinkle the cheese mixture over the cheese as well. Fold tortilla into quesadilla.
- Next, heat a frying pan over low heat and add a little oil.
- Add the quesadillas to the skillet and toast until crispy and the cheese is melted.
- Slice and serve hot with your favorite dipping sauce.