I am always looking for fun and easy meals to make and always asking the hubs. One day he asked can I make quesadillas? I said I sure can and later that week, I made this meal for him and the kids. This Philly Cheesesteak Quesadilla quickly became a favorite for him. Loaded with lots of meat and cheese, it is bound to be a crowd pleaser. This makes a great meal or game day food.

I start by slicing the ribeye thinly. I season it with Montreal Steak Seasoning. Montreal Steak seasoning is my favorite seasoning to use with steak. I cook the steak first. I don’t cook it all the way, I leave it a little pink. I remove the steak and place in a dish. I add in the onions and peppers. I cooked them until they are almost done. Then I add the steak back in with the salt, pepper and Worcestershire sauce and mix all together. This warms the steak up and adds a little more flavor to the meat. Once the meat is cooked you are ready to make the quesadillas. I have made them in the pan I cooked the meat in and on a large griddle I prefer to use the griddle. I can cooked 2 at a time, where in the pan I can only cook one at a time. (see my notes for using the same pan as the meat). I use provolone, cheddar and American cheese. Lele only eats American Cheese now (she used to eat all kinds of cheeses). Jim prefers American or Provolone. JJ, Isabella and I like all three cheeses. I love that JJ and Isabella love all kinds of cheeses, like me.

Okay, I am hungry now. Time to go make some dinner for the family!!

That’s the Dish from my Kitchen to your Kitchen ????

Billie-Jo

Ingredients

• 1 ½ lbs of ribeye or sirloin steak thinly sliced or diced
•  1 tbsp olive oil
• 1 clove of garlic minced
• 2 tsp Montreal Steak Seasoning
• ½ of onion thinly sliced
• 2 peppers diced (red, yellow, orange or green)
• ½ tsp sea salt
• ½-1 tsp black pepper to taste
• ¼ cup Worcestershire sauce 
• 5-6 large flour tortillas (burrito size)
• 10-15 slice of Provolone or American Cheese or shredded cheddar cheese 

Directions

1. In a large skillet, heat your oil. After your oil is heated, add in the steak and minced garlic, make sure to constantly stir with tongs or wooden spoon. 
2. Remove steak from the pan, add in onion and peppers and saute’ them.
3. Add the steak back to the pan, season with salt and pepper. Add in Worcestershire sauce and stir for about 2 minutes. 
4. Heat a large griddle on low/medium heat. Add 1 tbsp of butter. 
5. Once butter has melted, place two burrito tortillas on the preheated griddle. On half of each tortilla add steak, peppers and onions, keep more in the center. Once it is folded in half the meat spreads out a little bit. On the other half add 2-3 slices of cheese. Once cheese has melted, flip that side over onto the meat. I like to flip the burrito over one more time so the  cheese side is down. This helps the meat and cheese mix a little bit more together, but you do not have to do this step. See tips if using the same pan as you used for cooking the meat.
6. Remove the quesadilla and slice into 4 parts.
7. Serve and Enjoy.

Tips & Recommendations

If you can fins shaved ribeye, you can use that too. If using the same pan to make the quesadilla, remove steak, peppers and onion from the pan, place in a bowl. Use a paper towel to wipe the pan clean. Continue with step 5 except use one burrito tortilla. This recipe makes 5-6 burritos depending on how much meat you use on each burrito. I like mine cheesy so I add 3 slices of cheese per quesadilla.

Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

More about Billie-Jo