Philly Cheesesteak Quesadilla

Gooey cheese, savory steak, caramelized onions, and peppers make up this Philly Cheesesteak Quesadilla that the whole family will love.

If I could make steak for my family every night – they would be in heaven.   But everything in moderation, so I like to stretch our steak meals by adding tender veggies and cheese to make these delicious Philly Cheesesteak Quesadillas.

All the classic Philly Cheesesteak goodness you love, but rather than use a hoagie roll, I cut down on the carbs slightly by using a whole wheat tortilla.

The melted cheese is there, the caramelized onions and peppers and even the savory steak.  The tortilla gets toasted with a little butter and heat in a skillet to make this an easy peasy budget-friendly meal that comes together in under 30 minutes.

Take advantage of the sales on bell peppers, Lucerne Cheese and boneless petite sirloin steak at Safeway to make these Philly Cheesesteak Quesadillas for dinner this week.

Ingredients

1 lb. sirloin steak, thinly sliced

1 red, yellow or green bell pepper or a mixture of the 3, thinly sliced

1 onion, thinly sliced

1 tablespoon olive oil

1/2 teaspoon dried oregano

salt and pepper to taste

tortillas

cheese (provolone is traditional, we like pepper jack and Colby jack)

butter

How to Make a Philly Cheesesteak Quesadilla

Thinly slice the sirloin steak, onions, and peppers.

Heat the olive oil in a large skillet over medium-high heat and add the sliced steak.  Season with salt, pepper, and dried oregano.  Cook until the steak is cooked through and seared all over about 10 minutes.  Remove the steak from the pan and add the sliced peppers and onions.  Cook over medium-high heat for about 7-8 minutes until the peppers and onions are soft and slightly caramelized.  Add the beef back to the pan and stir everything together.

Meanwhile, heat another skillet over medium heat.

Butter one side of the tortillas (the side that will go down in the pan).  Layer half of the tortilla with pepper jack cheese slices, the meat and peppers mixture, and shredded cheese on the top.   Fold the other half of the tortilla over.  Cook the tortillas in the heated skillet until the cheese is gooey and melted, about 4-5 minutes on each side.

Philly Cheesesteak Quesadilla

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Course: Main Course

Cuisine: American

Keyword: Philly Cheesesteak Quesadilla

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Servings: 4 servings

Calories:

Author: Eva Fry

Ingredients

• 1 lb. sirloin steak thinly sliced
• 1 red yellow or green bell pepper or a mixture of the 3, thinly sliced
• 1 onion thinly sliced
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• salt and pepper to taste
• tortillas
• cheese provolone is traditional, we like pepper jack and Colby jack
• butter

Instructions

• Thinly slice the sirloin steak, onions, and peppers.
• Heat the olive oil in a large skillet over medium-high heat and add the sliced steak.  Season with salt, pepper, and dried oregano.  Cook until the steak is cooked through and seared all over about 10 minutes.  Remove the steak from the pan and add the sliced peppers and onions.  Cook over medium-high heat for about 7-8 minutes until the peppers and onions are soft and slightly caramelized.  Add the beef back to the pan and stir everything together.
• Meanwhile, heat another skillet over medium heat.
• Butter one side of the tortillas (the side that will go down in the pan).  Layer half of the tortilla with pepper jack cheese slices, the meat and peppers mixture, and shredded cheese on the top.   Fold the other half of the tortilla over.  Cook the tortillas in the heated skillet until the cheese is gooey and melted, about 4-5 minutes on each side.

Delicious easy dinner that comes together in under 30 minutes that the whole family will love!