Steak Cheese Steak Quesadillas

We love the traditional Philly Cheesesteak Sandwich, and placing these flavors right into a quesadilla is good and even simpler. Quesadillas freeze nicely and leftovers may also be reheated, so it’s a nice make-ahead recipe and excellent to your meal prep. We love serving quesadillas with Taco Soup and naturally topped with Pico de Gallo.

A quesadilla is a Mexican dish. It’s a tortilla is crammed with cheese, spices of alternative, meats, beans, and greens and cooked on a skillet. An easier method to describe quesadillas can be a flat loaded taco!

For this recipe, we used Philly Cheesesteak impressed components consisting of cubed beef, peppers, mushrooms, onions and loaded with cheese; then cooked till tortilla is crispy and filling is scorching.


1 (1 pound) beef high sirloin, thinly sliced

2 small onions, sliced

2 inexperienced bell peppers, sliced

1 cup barbeque sauce (corresponding to Bull’s-Eye(R) Texas-Type Daring Barbeque Sauce)

8 (10 inch) flour tortillas

2 cups shredded Cheddar cheese


Preheat oven to 425 levels F (220 levels C).

Warmth a skillet over medium warmth; prepare dinner and stir beef till browned, 5 to 7 minutes. Add onions and inexperienced bell peppers to beef; prepare dinner and stir till softened, 5 to 10 minutes. Pour barbeque sauce over beef combination and simmer till sauce is barely diminished, about 10 minutes.

Lay 4 tortillas on a baking sheet and high every with beef combination and Cheddar cheese. Prime every Cheddar cheese layer with a tortilla.

Bake within the preheated oven for 10 minutes; flip the quesadillas and prepare dinner till cheese is melted, about 5 minutes extra.