Philly Cheesesteak Quesadilla

 

 Philly Cheesesteak Quesadillas are soft tortillas packed with meat and melted cheese that is cooked on a griddle until crisp. This quesadilla dish is perfect for a quick lunch or dinner in less than 30 minutes.

 

2 flour tortillas, medium

1/2 lb beef thinly sliced or diced

1/2 medium onion, chopped

1/2 red pepper, diced

1/2 green pepper, diced

6 oz mushrooms, diced

3 slices provolone cheese sliced in half

1 Tbsp light olive oil, divided

1 garlic clove, minced

¼ tsp sea salt, or to taste

1/8 tsp ground black pepper, or to taste

2 tsp mayo

 

Heat 2 tsp oil in a large pan, then add the chopped meat. Season with salt and pepper and continue to heat until the meat is completely done. Remove from the skillet and cover with a lid to stay warm.

In the meanwhile, finely cut the onion and dice the mushrooms and peppers. In the same skillet, sauté the veggies until soft, adding a teaspoon of oil if necessary.

Return the beef to the skillet with the minced garlic, stir, and cook until the meat is warmed. Mayo should be spread on the tortillas. Divide the filling among the tortillas, placing it on one side of each tortilla. Close the tortilla after topping it with sliced cheese.

Warm a skillet over medium heat. Add a little oil to the pan for a crisper tortilla. Place the tortilla in the heated pan and cook, flipping once, until the cheese is melted and the exterior is golden and crunchy. Cut into slices and serve.