These Philly Cheesesteak Quesadillas make for a great meal or appetizer. All the components of a Philly Cheesesteak sandwich in quesadilla form.
I have to start off by telling you that these Philly Cheesesteak Quesadillas are going to be a staple meal at our house. My husband really liked them and said so out loud. That right there is basically his way of yelling from the rooftops to one and all to hear that he loved them. He doesn’t often love food and never makes a big deal about it. But when he said these were really good to my face, my jaw dropped and I had to quickly shut it and pretend like it was no big deal. He’s like a little kid that stops doing something when they catch you watching. I just shrugged my shoulders and said, “That’s good.” Inside I was thanking Alea for this awesome recipe.
These Philly Cheesesteak Quesadillas come from her new cookbook Prep-Ahead Meals From Scratch . I love this cookbook! It’s full a delicious, family-friendly (and husband liking out loud) recipes that can be made with batch cooked ingredients. Alea shares lots of ways to prepare large batches of different staples that can then be quickly combined into a variety of easy meals through the week. Her cookbook includes batch cooking techniques for beef, chicken, pork, beans, and rice. Each chapter comes with delicious recipes such as Mongolian Beef Meatballs, Chicken Cordon Bleu Rice Bake, Pulled Pork Stuffed Sweet Potatoes, Mediterranean Beans and Rice, and Cajun Spiced Cauliflower. There’s tips and helps on batch cooking that is so great to know for saving time and money.
- 1 Tbps olive oil
- 16 small tortillas
- 2 cups shredded Swiss, Provolone or Mozzarella cheese
- 1 cup sliced red or green bell pepper
- 2 cups cooked beef strips
- 1 cup sliced red onion
- Brush a pan with oil and heat until hot. An electric skillet is great for this. Set it to 350 degrees F.
- Place as many tortillas on the pan or skillet that will fit.
- Sprinkle 2 Tbsp of cheese on each tortilla. Place the peppers on top of cheese followed by beef strips, onions and 2 more Tbsp cheese. Top with another tortilla and press down to evenly smush the ingredients between tortillas.
- Cook until bottom tortillas are browned. Flip with a large spatula and cook until tortillas on the other side are brown. Repeat until all quesadillas have been made.
- Cut into halves or quarters and serve hot.
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