Philly Cheesesteak Quesadillas
We love the classic Philly Cheesesteak Quesadillas Sandwich, and putting those flavors into a quesadilla is brilliant and even easier. Quesadillas freeze well and leftovers can also be reheated, so it is a great make-ahead recipe and perfect for your meal prep. We love serving quesadillas with Taco Soup and of course topped with Pico de Gallo.
This easy quesadillas are for those that love that steak, pepper, and melty cheese combo of a Philly Cheesesteak but seek that crunch of a crispy tortilla over a hoagie. It’s quick and comforting and a fun spin on everyone’s favorite sandwich. If you wanted to serve it with some cheez whiz on the side, no one would complain.
- 2 tablespoons olive oil, divided
- 1 small green pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 1/4 teaspoon salt (more to taste)
- 1/8 teaspoon freshly ground black pepper (more to taste)
- 3/4 pound ultra thin shaved steak
- (2) 8.8 ounce packages Stonefire Garlic Naan
- 1 cup cheese whiz OR 1/2 pound of your favorite sliced cheese
Heat a large saute pan over medium-high heat. Add one tablespoon of olive oil and warm for a minute before adding in the green pepper slices, yellow onion slices, salt, and pepper. Cook, stirring occasionally, until the peppers and onions are softened and slightly charred round the edges; about 10 minutes. Use a spatula to transfer the peppers and onions into a bowl and set them aside.
Return the saute pan to medium-high heat. Add remaining olive oil and warm for a few minutes. Add beef, season with salt and pepper, and cook for 2 to 3 minutes, or until cooked to your liking. Remove from heat and using a slotted spoon transfer steak to a large plate; set aside.
Spray a large saute pan with non-stick cooking spray. Heat prepared pan over medium heat. Once warm, place one naan, bubble side facing down, in the pan. Top with a layer of cheese spread (or a few slices of cheese), an even layer of shaved steak, and an even layer of the cooked green peppers and onions.
Place a second naan on top, gently press down and cook for 4 minutes before carefully flipping it over and cooking for an additional 4 minutes on the other side. Carefully transfer quesadilla to a cutting board. Repeat with remaining ingredients.
Cut quesadillas into quarters and serve at once. I recommend serving them with marinara sauce, ketchup, or sour cream.
Enjoy your Philly Cheesesteak Quesadillas