Philly-Style Cheesesteak Quesadillas
Quesadillas and Philly cheesesteaks may come from different food traditions, but together they form one irresistible fusion meal. Tender beef, sautéed veggies, and a melty mix of Provolone and Mexican-style cheeses are wrapped in warm tortillas, then cooked until crispy and golden.
The best part? These quesadillas are quick, simple, and made with basic pantry ingredients. They’re perfect for lunch, dinner, or late-night cravings—and they’re always a crowd favorite.
Philly Cheesesteak Quesadillas 
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Thinly sliced beef | 1 lb | |
| Onion, finely diced | 1 | |
| Red bell pepper, chopped | 1 | |
| Green bell pepper, chopped | 1 | |
| Mushrooms, sliced | 1 cup | |
| Garlic, minced | 2 cloves | |
| Olive oil | 2 tbsp | Divided |
| Provolone cheese | 6 slices | |
| Mexican cheese blend | ½ cup | |
| Black pepper | ¼ tsp | |
| Kosher salt | To taste | |
| Sriracha mayo or regular mayo | Optional | For spreading |
| Flour or corn tortillas | 4 medium |
Instructions
1. Prepare the Beef
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the beef, season with salt and pepper, and cook until tender and the liquid has cooked off. Transfer to a plate and keep warm.
2. Cook the Vegetables
In the same pan, add the remaining olive oil. Sauté the onion, peppers, mushrooms, and garlic until softened. Return the beef to the skillet, stir well, and adjust seasoning if needed.
3. Build the Quesadillas
If using, spread mayo over each tortilla. Evenly layer the beef and vegetable mixture on top. Add Provolone slices and sprinkle with the Mexican cheese blend. Fold the tortillas in half.
4. Crisp and Melt
Heat a clean skillet over low heat with a small drizzle of oil. Cook each quesadilla until golden and the cheese is melted, flipping once.
5. Serve
Cut into wedges and serve hot with your favorite dipping sauce.
Tip: Add sliced jalapeños for extra heat, or swap tortillas for flatbreads if you prefer more crunch.
