Philly Cheesesteak Quesadilla Recipe
Yo, food fanatics! Buckle up, because we're about to dive into the melty, meaty, and oh-so-satisfying world of the Philly Cheesesteak Quesadilla. This culinary masterpiece isn't just a mashup of two iconic dishes; it's an explosion of flavors that'll leave your taste buds doing a victory dance. So, grab your aprons (or maybe just some napkins), because we're about to whip up a quesadilla adventure you won't forget.
Ingredients
- 450 grams 1 pound thinly sliced beef top sirloin
- 2 small onions sliced
- 2 medium green bell peppers sliced
- 236 ml 1 cup barbeque sauce
- 8 10-inch flour tortillas
- 480 grams 2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Cook and stir the beef in a skillet over medium heat until browned, 5 to 7 minutes.
- Add the onions and bell peppers, and cook and stir until softened, 5 to 10 minutes.
- Pour the barbeque sauce over the beef mixture and simmer until the sauce is slightly reduced, about 10 minutes.
- Lay 4 tortillas on a baking sheet. Top each tortilla with the beef mixture, cheddar cheese, and then another tortilla.
- Bake in the preheated oven for 10 minutes.
- Flip the quesadillas and cook until the cheese is melted, about 5 minutes more.
Notes
- You can use beef round instead of beef sirloin.
- Season the shaved steak with Emeril's BAM seasoning and garlic powder, if desired.
- Cut the quesadillas into wedges and serve them with horseradish cream sauce and honey mustard on the side, if desired.
- Add a bag of fajita sauce to the pan with the meat and veggies before adding the tortillas, if desired.
- Use leftover roast beef, if desired.
- Add salsa on the side, if desired.
- Marinate the steak with olive oil, Worcestershire sauce, salt, pepper, and steak seasoning for a few hours before cooking, if desired.