Philly cheesesteak meets Mexican quesadilla. It’s beautiful.
All the classic fillings—thin steak, peppers, onions, mushrooms, provolone—griddled inside a crispy tortilla. Dipped in ketchup or ranch. 20 minutes. You’re welcome.
Step-by-Step Instructions
Cook the Fillings
Heat 1 tbsp oil in a large skillet over medium-high heat.
Add onion, pepper, and mushrooms. Cook 5 minutes until soft. Remove.
Add steak to same skillet. Cook 3-4 minutes until browned. Season with salt and pepper.
Mix steak with cooked vegetables.
Assemble Quesadillas
Lay tortillas flat. Place 2 slices provolone (or ½ cup shredded) on one half.
Top with steak mixture. Add more cheese on top.
Fold the empty half over.
Griddle Until Crispy
Heat a clean skillet over medium heat. Add butter or oil.
Place quesadilla in skillet. Cook 2-3 minutes per side until golden brown and cheese is melted.
Slice and Serve
Transfer to cutting board. Rest 1 minute.
Slice into wedges. Serve with your favorite dip.
Summary
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Yield: 4 quesadillas
Difficulty: Easy
Storage Notes
Fridge:
Store leftovers for 3 days.
Reheat:
Skillet over medium heat for 2-3 minutes per side. Air fryer at 350°F for 4 minutes. Skip the microwave (soggy tortilla).
Pro Tip:
- Use provolone or Cheez Whiz for authentic Philly flavor. Both work great in quesadilla form.
