Ingredients
Scale
- 1 pound beef, sliced thinly
- 1 onion, finely chopped
- 1 red pepper, diced
- 1 green pepper, diced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 6 slices provolone cheese
- ½ cup Mexican cheese blend
- ¼ tsp black pepper
- Kosher salt, to taste
- Sriracha mayo or plain mayonnaise (optional)
- 4 medium flour or corn tortillas
Instructions
- Place a large skillet over low to medium heat and add 1 tablespoon of oil.
- Add the sliced beef, season with salt and pepper, and cook until tender and most of the liquid has evaporated.
- Remove the beef from the skillet and keep warm.
- In the same skillet, add the remaining oil and heat slightly.
- Add onions, peppers, mushrooms, and garlic. Sauté until tender.
- Return the beef to the skillet and mix well. Adjust seasoning if needed.
- Spread mayonnaise on tortillas if using.
- Divide the beef mixture over the tortillas and top with provolone cheese.
- Sprinkle Mexican cheese blend over the top and fold tortillas.
- Heat a skillet over low heat, add a little oil, and cook quesadillas until crispy and cheese is melted.
- Slice and serve hot with your favorite dipping sauce.
Notes
- Use ribeye steak for the most authentic cheesesteak flavor.
- Cook on low heat to ensure cheese melts without burning tortillas.
- Customize with jalapeños for extra spice.
- Serve with sour cream, salsa, or guacamole.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican