Philly Cheesesteak Quesadillas is filled with melted cheese and beef in a soft tortilla which is cooked on a pan until it is crisp. This quesadilla recipe makes a great choice to serve as a filling lunch or simple dinner in less than 30 minutes.
We are huge fans of this classic Philly Cheesesteak Sandwich, and making it into an omelette is great and even more simple. Quesadillas can be frozen and leftovers can be cooked and reheated. It is a fantastic recipe to make ahead and ideal for your meal preparation. We like serving quesadillas along with Taco Soup and of course garnished by Pico de Gallo.
Quesadillas are Mexican dish that is popular in Mexico. It’s a tortilla packed with cheese, spices of your choice and beans, meats, and other vegetables, and then cooked in an oven. An easier way to define quesadillas is to call them the flat taco!
In this recipe we made use of Philly Cheesesteak inspired ingredients consisting of cubes of beef, onions, mushrooms, peppers and loaded with cheese. and then cooked until tortilla becomes crisp and the filling is hot.
INGREDIENTS:
1 (1 pound) beef top sirloin, thinly sliced
2 small onions, sliced
2 green bell peppers, sliced
1 cup barbeque sauce (such as Bull’s-Eye(R) Texas-Style Bold Barbeque Sauce)
8 (10 inch) flour tortillas
2 cups shredded Cheddar cheese
DIRECTIONS:
Preheat oven to 425 degrees F (220 degrees C).
Heat a skillet over medium heat; cook and stir beef until browned, 5 to 7 minutes. Add onions and green bell peppers to beef; cook and stir until softened, 5 to 10 minutes. Pour barbeque sauce over beef mixture and simmer until sauce is slightly reduced, about 10 minutes.
Lay 4 tortillas on a baking sheet and top each with beef mixture and Cheddar cheese. Top each Cheddar cheese layer with a tortilla.
Bake in the preheated oven for 10 minutes; flip the quesadillas and cook until cheese is melted, about 5 minutes more.