We love the classic Philly Cheesesteak 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.
Ingredients:
- 1 lb beef top sirloin, thinly sliced
- 2 small onions, sliced
- 2 green bell peppers, sliced
- 1 cup barbecue sauce (such as Bull’s-Eye® Texas-Style Bold Barbecue Sauce)
- 8 (10 inch) flour tortillas
- 2 cups shredded Cheddar cheese
Directions:
- Preheat oven to 425°F (220°C).
- Heat a skillet over medium heat; cook and stir beef until browned, 5 to 7 minutes. Add onions and green bell peppers to beef; cook and stir until softened, 5 to 10 minutes. Pour barbecue sauce over beef mixture and simmer until sauce is slightly reduced, about 10 minutes.
- Lay 4 tortillas on a baking sheet and top each with beef mixture and Cheddar cheese. Top each Cheddar cheese layer with a tortilla.
- Bake in the preheated oven for 10 minutes; flip the quesadillas and cook until cheese is melted, about 5 minutes more.