Recipe Background
Why have just one good thing when you can combine all the good things together?! A Philly cheesesteak plus a cheesy quesadilla equals The Best Cheesesteak Quesadillas and it will definitely give you the best of both worlds! Thinly sliced and tenderly cooked rib-eye is surrounded with seasoned peppers, mushrooms, and onions, and then is generously packed into a crispy tortilla with creamy, melted provolone cheese and a touch a mayo, for one, big handful of deliciousness. One bite brings two fantastic tastes... The Best Cheesesteak Quesadillas has it all!
Why have just one good thing when you can combine all the good things together?! A Philly cheesesteak plus a cheesy quesadilla equals The Best Cheesesteak Quesadillas and it will definitely give you the best of both worlds! Thinly sliced and tenderly cooked rib-eye is surrounded with seasoned peppers, mushrooms, and onions, and then is generously packed into a crispy tortilla with creamy, melted provolone cheese and a touch a mayo, for one, big handful of deliciousness. One bite brings two fantastic tastes... The Best Cheesesteak Quesadillas has it all!
Ingredients
- 2 teaspoons olive oil plus more, to taste
- 1/2 pound rib-eye thinly sliced or diced
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 1/2 medium onion finely chopped
- 1/2 red bell pepper finely chopped
- 1/2 green bell pepper finely chopped
- 6 ounces mushrooms finely chopped
- 1 clove garlic minced
- 2 teaspoons mayonnaise
- 2 flour tortillas burrito-sized
- 3 slices provolone cheese sliced in half
Directions
- In a large skillet over medium heat, add 2 teaspoons of the olive oil.
- Add the rib-eye slices, the salt, and the black pepper to the heated oil and cook until they reach an internal temperature of 145 degrees F for medium doneness.
- Use a slotted spoon to transfer the cooked rib-eye slices to a large plate and cover to keep them warm.
- In the same skillet over medium heat, add the onions, the red bell peppers, the green bell peppers, and the mushrooms and sauté until they are tender. Add the extra olive oil, as needed.
- Add the cooked rib-eye slices and the garlic to the vegetable mixture and cook, stirring constantly, until the meat is heated through.
- Evenly spread the mayonnaise on one side of each of the tortillas.
- Add even amounts of the rib-eye mixture to the mayonnaise-side of each of the tortillas and top each with 3 of the provolone cheese halves.
- Fold both of the filled tortillas in half.
- In a clean skillet over medium heat, add the extra olive oil and the filled tortillas and sauté, flipping once, until the cheese is melted and both sides are golden and crisp.
- Use a sharp knife to cut the quesadillas into fourths.
- Serve.
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