Cheese Steak Quesadillas
Delightful cheese steak quesadillas with tender beef, sautéed veggies, and gooey cheese, wrapped in crispy tortillas.
Equipment
- Skillet For cooking the filling and quesadillas.
Ingredients
Main Ingredients
- 2 medium flour tortillas
- 0.5 lb beef (ribeye or top round), thinly sliced or diced
- 0.5 medium onion, chopped
- 0.5 medium red pepper, diced
- 0.5 medium green pepper, diced
- 6 oz mushrooms, diced
- 3 slices provolone cheese, halved
- 1 Tbsp light olive oil, divided
- 1 clove garlic, minced
- 0.25 tsp sea salt, or to taste
- 0.125 tsp ground black pepper, or to taste
- 2 tsp mayonnaise (optional)
Instructions
- Heat 2 teaspoons of oil in a large skillet over medium heat. Add the sliced beef, seasoning with salt and pepper, and cook until fully done, about 5-7 minutes. Remove from the skillet and keep warm.
- In the same skillet, add the chopped onion, diced mushrooms, and peppers. Sauté until the vegetables are tender, about 5-6 minutes, adding more oil if needed.
- Return the cooked beef to the skillet, add the minced garlic, and heat through for another 1-2 minutes.
- If using, spread mayonnaise on one side of each tortilla. Divide the beef and vegetable filling between the tortillas on one side. Top with halved cheese slices and fold the tortillas over.
- Heat a clean skillet over medium heat. For a crispier quesadilla, add a bit more oil. Cook the folded tortillas until the cheese melts and the outside is golden and crisp, about 3-4 minutes per side, flipping once.
- Slice the quesadillas into wedges and serve hot.
Notes
Customize with your favorite veggies or add a dollop of sour cream or salsa for extra flavor.