Philly Cheesesteak Quesadilla – Indulge in the irresistible fusion of classic Philadelphia cheesesteak and the delightful Tex-Mex quesadilla with our Philly Cheesesteak Quesadilla recipe. This unique culinary creation will captivate your taste buds with its savory beef, sautéed vegetables, and gooey melted cheese, all embraced by a perfectly toasted tortilla. Discover the perfect harmony of flavors and textures that make this recipe a must-try for any food enthusiast.
In our little family, the Philly Cheesesteak Quesadilla has become an absolute favorite. It all started one evening when my husband came home craving the classic Philly cheesesteak, but I wanted to add a twist to the traditional recipe. That’s when inspiration struck, and we decided to combine the mouthwatering elements of a cheesesteak with the convenience and deliciousness of a quesadilla. From that moment on, it has become a regular feature on our dinner table, eliciting cheers and smiles from everyone. The sizzling beef, caramelized onions, vibrant peppers, and earthy mushrooms, all enveloped in the oozing provolone cheese—every bite is like a flavor explosion that brings us together and leaves us craving more.
Why This Recipe Will Win Your Heart?
- A delightful fusion of Philly cheesesteak and quesadilla, creating a unique and unforgettable taste experience.
- Thinly sliced or diced ribeye or top round beef, cooked to perfection and seasoned to bring out its natural juiciness and flavor.
- Sautéed onions, red and green peppers, and mushrooms, adding a burst of color, texture, and a hint of sweetness.
- Gooey provolone cheese, sliced and melted to perfection, binding all the ingredients together.
- The warm tortilla, toasted to golden perfection, creating a satisfying crunch with every bite.
- Optional mayo spread to add a creamy and tangy element to the quesadilla.
Ingredients:
- 2 medium-sized flour tortillas (burrito-sized)
- 227 g (½ lb.) beef, thinly sliced or diced (ribeye or top round)
- ½ medium onion, finely chopped
- ½ red pepper, diced
- ½ green pepper, diced
- 170 g (6 oz.) mushrooms, diced
- 3 slices provolone cheese, halved
- 1 tablespoon (15 ml) light olive oil, divided
- 1 garlic clove, minced
- ¼ teaspoon sea salt, or to taste
- ⅛ teaspoon ground black pepper, or to taste
- 2 teaspoons mayo (optional)
Directions:
In a large skillet, heat 2 teaspoons of olive oil over medium heat. Add the sliced or diced beef and season it with salt and pepper to taste. Cook until the meat is tender and fully cooked. Remove the beef from the skillet and cover to keep it warm.
Using the same skillet, sauté the finely chopped onion, diced mushrooms, and peppers until they become soft and slightly caramelized. Add an additional teaspoon of oil if needed. Return the cooked beef to the skillet, along with the minced garlic. Stir everything together and cook until the beef is reheated.
Spread mayo (optional) on the tortillas. Divide the beef and vegetable filling evenly between the tortillas, placing it on one side. Top the filling with the halved slices of provolone cheese. Fold the tortillas over, enclosing the filling.
Heat a skillet over medium heat. If desired, add a little oil to achieve a crisper tortilla. Place the filled tortilla in the hot pan and sauté until the cheese is melted, and the outside turns golden and crispy. Flip the quesadilla once during cooking to ensure even browning on both sides.
Slice the Philly Cheesesteak Quesadilla into wedges and serve immediately. Get ready to experience the harmonious blend of flavors and enjoy this delectable creation!
Notes:
- Experiment with different cuts of beef, such as ribeye or top round, to find your preferred taste and tenderness.
- Feel free to adjust the seasoning according to your personal preference, adding more salt and pepper if desired.
- You can customize the filling by adding jalapeños or other favorite ingredients to elevate the heat and flavor profile.
- Serve the Philly Cheesesteak Quesadilla with salsa, guacamole, or sour cream for dipping and an extra burst of flavor.
Indulge in the mouthwatering marriage of flavors and textures with our irresistible Philly Cheesesteak Quesadilla. This fusion recipe brings together the iconic Philly cheesesteak and the delightful quesadilla, resulting in a culinary masterpiece that will leave you craving more. The tender beef, sautéed vegetables, and gooey provolone cheese harmonize within a perfectly toasted tortilla, creating a satisfying crunch with every bite. Whether it’s a quick weeknight dinner or a gathering with friends, this recipe is sure to impress and satisfy even the most discerning taste buds. So, gather your ingredients, fire up the skillet, and experience the joy of savoring this sensational Philly Cheesesteak Quesadilla – a true delight for the senses.
Frequently Asked Questions
Can I use a different type of cheese?
Absolutely! While provolone cheese is traditionally used, you can experiment with other cheeses like mozzarella, cheddar, or even a blend of different cheeses to suit your taste preferences.
Can I substitute the beef with chicken or vegetarian options?
Of course! Feel free to substitute the beef with thinly sliced or diced chicken for a delightful chicken cheesesteak quesadilla. For a vegetarian version, you can use marinated and sautéed mushrooms or add extra vegetables like zucchini or eggplant.
Can I make this recipe in advance?
While the Philly Cheesesteak Quesadilla is best enjoyed fresh and hot, you can prepare the filling in advance and assemble the quesadillas just before cooking. This allows you to save time and have a quick meal ready when needed.
How can I make the quesadilla spicier?
If you prefer a spicier kick, you can add chopped jalapeños or sprinkle some red pepper flakes over the filling before folding the tortilla. Adjust the heat level to your liking and enjoy the flavorful heat.
Can I freeze the quesadillas?
Quesadillas are best enjoyed fresh, as freezing can affect the texture and crispiness of the tortilla. However, you can store any leftover cooked quesadillas in the refrigerator and reheat them in a skillet or oven for a quick and delicious meal later on.
Philly Cheesesteak Quesadilla
Ingredients
- 2 medium-sized flour tortillas burrito-sized
- 227 g ½ lb. beef, thinly sliced or diced (ribeye or top round)
- ½ medium onion finely chopped
- ½ red pepper diced
- ½ green pepper diced
- 170 g 6 oz. mushrooms, diced
- 3 slices provolone cheese halved
- 1 tablespoon 15 ml light olive oil, divided
- 1 garlic clove minced
- ¼ teaspoon sea salt or to taste
- ⅛ teaspoon ground black pepper or to taste
- 2 teaspoons mayo optional
Instructions
- In a large skillet, heat 2 teaspoons of olive oil over medium heat. Add the sliced or diced beef and season it with salt and pepper to taste. Cook until the meat is tender and fully cooked. Remove the beef from the skillet and cover to keep it warm.
- Using the same skillet, sauté the finely chopped onion, diced mushrooms, and peppers until they become soft and slightly caramelized. Add an additional teaspoon of oil if needed. Return the cooked beef to the skillet, along with the minced garlic. Stir everything together and cook until the beef is reheated.
- Spread mayo (optional) on the tortillas. Divide the beef and vegetable filling evenly between the tortillas, placing it on one side. Top the filling with the halved slices of provolone cheese. Fold the tortillas over, enclosing the filling.
- Heat a skillet over medium heat. If desired, add a little oil to achieve a crisper tortilla. Place the filled tortilla in the hot pan and sauté until the cheese is melted, and the outside turns golden and crispy. Flip the quesadilla once during cooking to ensure even browning on both sides.
- Slice the Philly Cheesesteak Quesadilla into wedges and serve immediately. Get ready to experience the harmonious blend of flavors and enjoy this delectable creation!
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