I am excited to share this Philly Cheese Steak Quesadilla recipe with you. A few weeks ago I saw a commercial for a local restaurant offering two new cheese steak sandwiches; one of which was a quesadilla. What was ironic about it was my husband and I had been discussing the concept a few nights before.
To us, a philly cheese steak quesadilla seemed like a perfect fit. It also seemed less messy. I LOVE philly cheese steaks, but always end up wearing half of it. Do you have that problem too?
A few nights ago, my husband was attending an event and I had to fend for myself come dinner time. We had all the makings for cheese steaks sandwiches except for bread.
The light bulb went on and I decided to give the quesadilla concept a try. I am happy to report it was an incredible success. Even better, this recipe is super simple to make. The icing on top is you can make personal quesadillas to accomodate everyone's taste buds.
I love mushrooms on my philly cheesesteaks. My husband isn't too fond of those. I added fresh diced tomoatoes in the quesadilla and it added a nice flavor contrast. We've had cheese steak quesadillas three times in four days -- that's how addicting these things are!
I hope you enjoy this recipe as much as we do!
Philly Cheese Steak Quesadilla Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
2 medium flour Tortilla wraps
4 slices frozen Philly Cheese Steaks
1/2 green Bell Pepper, diced
1/3 cup Red Onion, diced
1/3 cup fresh Tomatoes, diced (optional)
4 Tablespoons Ragu Cheddar Cheese Sauce
- Preheat oven to 350 degrees Fahrenheit.
- Chop bell pepper, onions and tomatoes.
- Preheat a 12-inch skillet over medium-high heat for 2 to 3 minutes.
- Remove frozen Philly Cheesesteak meat from package. Break into bite-size pieces and add to skillet.
- Add pepper and onion, stirring frequently.
- Cook 5 to 6 minutes or until beef is thoroughly cooked.
- Cover each quesadilla with 2 Tablespoons Ragu Cheddar Cheese Sauce. Spread cheese evenly and all the way to the edges.
- Place half the meat mixture on one half of each quesadilla.
- Top with fresh tomatoes, if desired.
- Fold the other half over meat mixture and seal edges using the cheese sauce.
- Place on baking stone or baking sheet.
- Bake for 8 to 10 minutes or until tortillas begins to turn light brown.
- Remove from oven, transfer to plates and serve immediately.