Philly Cheesesteak Quesadillas

If you had told me quesadillas  would become a fixture of my dinner rotation before I had a kid, I would never have believed you. Quesadillas? Quesadillas are appetizers at best. That’s what I probably would have said. I’ve never thought there was anything wrong with quesadillas, but I also didn’t realize that it could absolutely be a dinner. Dinner quesadillas are so much more than tortillas with melted cheese. And Tex-Mex isn’t the only options style-wise. And they’re so fast to make! Endless possibilities. These are no exception. Here you go.

WHAT YOU NEED
* 1lb beef sirloin steak, cut into thin strips
* 1 green pepper, sliced thin
* 1 small sweet onion, sliced thin
* 2t salt, divided
* 2t no salt all purpose seasoning, divided
* 1t black pepper, divided
* sliced provolone and cheddar cheese
* large flour tortillas (2/quesadilla)
* olive oil
* non-stick cooking spray

WHAT TO DO
Combine the sliced steak, 1 teaspoon each of the salt and seasoning, and 1/2 teaspoon pepper in a large zip-top bag. get all the air out of the bag and mix until the seasoning has evenly coated the steak.

Heat a tablespoon of oil in a cast iron skillet over medium heat. Cook the steak for 2 minutes per side. Remove from heat and allow the meat to rest.

While the steak is cooking and resting, get your pepper and onion ready.

Heat another tablespoon of oil over medium heat in another large skillet. add the sliced onion and green pepper. Sprinkle with the rest of the salt, all purpose seasoning, and black pepper. Saute the veggies for about 10 minutes, or until theyre softened, stirring frequently.

Now you’re ready to make the quesadillas. Heat a large skillet over medium heat and spray it with non-stick spray. Place one tortilla in the pan and place a layer of sliced cheese on it. Top the cheese with the cooked steak, top the steak with the sauteed peppers and onions, top that with another layer of sliced cheese, and finally top the whole thing with another tortilla. Once the cheese has melted, flip the quesadilla carefully and cook to brown the other side.

Move the quesadilla from the skillet and onto a clean cutting surface and allow to cool a minute to allow it to set. Then cut into wedges and serve. 

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