Philly Cheesesteak Quesadilla Recipe
This refined interpretation of the classic Philly Cheesesteak Quesadilla merges the essence of Philadelphia's beloved sandwich with the hearty comfort of a Mexican quesadilla. Crafted with premium ingredients including thinly sliced beef, vibrant bell peppers, and aromatic onions, each quesadilla is encased in a lightly crisped flour tortilla and enriched with the smooth melt of provolone cheese. Ready in a mere half-hour, it presents an elegant yet straightforward option for any mealtime.
Ingredients
- 4 medium or burrito-sized flour tortillas
- 1 lb of beef preferably ribeye or top round, thinly sliced or diced
- 1 medium onion finely chopped
- 1 red bell pepper finely diced
- 1 green bell pepper finely diced
- 12 oz of mushrooms finely diced
- 6 slices of provolone cheese sliced in half (opt for non-aged varieties)
- 2 tablespoons of light olive oil divided for cooking
- 2 cloves of garlic minced
- ½ teaspoon of sea salt adjustable to taste
- ¼ teaspoon of ground black pepper adjustable to taste
- 4 teaspoons of mayonnaise optional, for spreading
Instructions
- Preparation of Beef: Begin by heating a large skillet over medium heat. Add 2 teaspoons of olive oil. Once the oil is hot, introduce the beef, seasoned with salt and pepper. Sauté until the beef is thoroughly cooked, ensuring it achieves a tender texture and rich flavor. Once done, remove the beef from the skillet and set aside, covered to retain warmth.
- Vegetable Sauté: In the same skillet used for the beef, add an additional teaspoon of oil if necessary. Proceed to add the finely chopped onion, diced mushrooms, and both red and green bell peppers. Cook these ingredients until they are tender and fragrant, ensuring they contribute a complex layer of flavors to the dish.
- Combining Ingredients: Return the cooked beef to the skillet, incorporating the minced garlic. Stir the mixture well, allowing the beef to reheat and absorb the garlic's aromatic qualities.
- Assembly: If opting to use mayonnaise, spread a teaspoon evenly over one side of each tortilla. Divide the beef and vegetable mixture among the tortillas, placing it on one half of each. Top the mixture with provolone cheese slices before folding the tortillas in half, encasing the filling.
- Final Cooking Step: Place a clean skillet over medium heat. If a crisper exterior is desired, a slight drizzle of olive oil may be added to the pan. Cook each quesadilla until the cheese has melted and the tortillas have achieved a golden and crisp exterior. This step is crucial for ensuring the quesadillas are perfectly toasted and the cheese is deliciously gooey. Flip each quesadilla once during cooking to ensure even crispness on both sides.
Nutrition
Serving: 1QuesadillaCalories: 535kcalCarbohydrates: 45gProtein: 34gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.003gCholesterol: 29mgSodium: 28574mgPotassium: 805mgFiber: 3gSugar: 21gVitamin A: 1298IUVitamin C: 65mgCalcium: 346mgIron: 5mg
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