Quesadillas and Philly cheesesteaks may come from different food traditions, but together they form one irresistible fusion meal. Tender beef, sautéed veggies, and a melty mix of Provolone and Mexican-style cheeses are wrapped in warm tortillas, then cooked until crispy and golden.
The best part? These quesadillas are quick, simple, and made with basic pantry ingredients. They’re perfect for lunch, dinner, or late-night cravings—and they’re always a crowd favorite.
Philly Cheesesteak Quesadillas 
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Thinly sliced beef | 1 lb | |
| Onion, finely diced | 1 | |
| Red bell pepper, chopped | 1 | |
| Green bell pepper, chopped | 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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