Quesadillas and Philly cheesesteaks come from completely different culinary traditions, but when they’re combined, the result is a delicious fusion dish. Juicy beef, sautéed vegetables, and a gooey blend of Provolone and Mexican cheeses are tucked inside soft tortillas and toasted until they’re crispy and golden.
Even better, this recipe is quick to make, simple to follow, and uses common ingredients you probably already have. It works perfectly for lunch, dinner, or even a late-night bite—and it’s always a hit with anyone who tries it.
Philly Cheesesteak Quesadillas 
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Thinly sliced beef | 1 lb | |
| Onion, finely chopped | 1 | |
| Red bell pepper, diced | 1 | |
| Green bell pepper, diced | 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 |
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