Cheese Steak Quesadillas

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These steak cheese steak quesedillas are easy to make, and just 1 pound of meat is required for the entire family. If you don’t have sirloin, you may flatten ground beef thinly, cut it into strips, and fry it in a skillet as strips; instead of placing it in a bag to coat it, just sprinkle the spice on top.



1 tablespoon canola oil
1 pound top sirloin thinly sliced
½ red onion sliced
1 green bell pepper sliced
2 teaspoons creole seasoning or Season All
1 teaspoon thyme dried
1 teaspoon rosemary dried
½ teaspoon garlic powder
1 teaspoon black pepper
24 slices provolone cheese
3 large flour tortillas


Take half of the creole seasoning, thyme, rosemary, garlic powder, and black pepper then put into a sealable bag. Mix together.
Add the sirloin strips and mix to coat all over evenly.
Add the canola oil to a large skillet and heat over medium heat.
Add the seasoned sirloin strips and cook for 2 to 3 minutes, continuously stirring using tongs.
Once browned, remove the meat from the skillet and drain any liquid.
Add the onion, bell pepper, and remaining seasoning. Cook until soft, which will take about 3 to 5 minutes.
Once done, remove from the skillet and use a paper towel to wipe out the skillet (you can use it again for this next step).
Place one of the tortillas in the pan and lay 8 slices on top evenly spaced to cover most of the tortilla.
Place over a low-medium heat and wait until you see the cheese starting to melt a little.
Take ⅓ of the meat and ⅓ of the vegetables and spread over the top of the cheese. Continue to cook for another 2 minutes, then fold the tortilla over onto itself to create a half-moon. Press down lightly to close together a little. Depending on how much the outside of the tortilla is cooked, you can cook a little longer – flipping to get the other side. It only needs to warm everything through evenly.
Remove from the heat and cut in half.
Serve immediately with some of your preferred salsa, sour cream, chopped tomatoes, and lettuce.

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