Philly Steak Quesadillas


  • 2 medium-sized burritos
  • ½ green pepper sliced
  • ½ red pepper sliced
  • 1 small onion, sliced
  • 1 clove garlic, minced
  • ½ pound good quality steak (ribeye is a common choice), chopped or sliced
  • Salt and pepper to taste
  • 6 ounces of chopped mushrooms
  • 3 slices Provolone cheese, cut in half (3 halves for each tortilla)
  • 1 tbsp. Olive oil
  • 2 tsp mayonnaise (optional)


  1. Heat a skillet with the olive oil and the garlic
  2. Place the meat, add salt and pepper to taste
  3. Remove meat when fully cooked, set it to the side, and keep warm
  4. In the same pan, sautee all the vegetables until tender, add oil if needed
  5. Add the meat back into the skillet and combine
  6. If using the mayo, spread one teaspoon on each tortilla
  7. Divide the filling equally between the tortillas
  8. Fold the tortilla to cover
  9. Heat a skillet to medium heat
  10. Add very little oil and place one of the folded tortillas in the skillet
  11. Turn the tortilla over when it starts to become golden brown and cook the other side.
  12. Repeat with the second tortilla
  13. Slice and serve

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