You can turn just about anything into a quesadilla. Today, I am taking those tasty Philly cheesesteak sandwiches and turning them into Philly cheesesteak quesadillas!

This quesadilla includes nice chunks of steak, peppers, onions, mushrooms along with some melty provolone cheese. Also, you could always swap the provolone for mozzarella if you want. This quesadilla is what you expect in a regular Philly cheesesteak sandwich. However, there is no toasty roll here. You serve this in between 2 crispy golden brown flour tortillas.

Additionally, this recipe works well to use leftover steak with. Just cut your beef into slices and skip step one. I’m telling ya, you will love these cheesesteak quesadillas.

Then, one thing that I like to do is enjoy these quesadillas with some guacamole on the side. This is definitely different from a tradition Philly cheesesteak. However, it is equally delicious.

Here is what you need to make the
Philly Cheesesteak Quesadillas

SIRLOIN STEAK
OLIVE OIL
SALT
PEPPER
ONION (I USED RED)
RED PEPPER
ORANGE PEPPER
MUSHROOMS
GARLIC
BUTTER
BURRITO SIZED FLOUR TORTILLAS
PROVOLONE CHEESE

Philly Cheesesteak Quesadillas

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Author: Laura
Total Time: 25 minutes
Yield: 4 servings 1x

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Ingredients

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1 lb sirloin steak, sliced thin across the grain
1 Tbsp olive oil, divided
1/4 tsp salt
pepper to taste
1 onion, diced
1 red pepper, diced
1 orange pepper, diced
8 oz sliced mushrooms
1 clove miced garlic
4 Tbsp melted butter
4 burrito sized flour tortillas
6 slices provolone cheese

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Instructions

In a large skillet, heat 2 tsp of the olive oil and add the slices of steak. Season with salt and pepper and cook until meat is fully cooked. Remove from the skillet. Set aside and cover with foil.
In that same skillet, add another tsp of oil. Then add in the onion, peppers, and mushrooms. Cook until tender.
Add the meat back into the skillet and add in the garlic. Cook until heated again.
Take tortillas and brush one side of each with melted butter.
In another skillet, add one of the tortillas buttered side down. Then top with 3 slices of provolone followed by 1/2 of the meat mixture. Top with another tortilla butter side up. Cook until bottom side is browned then flip to brown other side. Remove from skillet and cut into 4 pieces. Repeat the process with the remaining ingredients. Makes 4 servings.