Philly Cheesesteak Quesadillas 


Oh my amazing! Not gonna lie, I literally couldn’t stop eating these! These would make for the perfect variation of a taco Tuesday or any night of the week. And they are guaranteed to be a crowd favorite! 

The best part is you can add or leave out any toppings you like for even the pickiest of eaters! 


12 tortillas ( I use low carb) 

2lbs of Sirloin (or quick steak) 

1 tbsp butter 

Use packet of seasoning or 

Use 1 Tbsp Garlic 1 Tbsp Onion powder, 

1/2 Tbsp paprika & 1 tsp chili powder 

1 cup Mozerella 

1 cup Pepper-jack cheese (this adds heat so you can omit and double the mozerella)


1- 1 Tbsp of butter and place steak in skillet. If you have a cast iron use it brings out the flavor when searing the tortillas at the end absolutely amazing. I am using an enamel coated cast iron and I got it here…

I am using steak ease but if you using sirloin you would cook up the same way. 

2- add peppers (or any toppings you like) I did my mushrooms separately since my hubby doesn’t like them. 

3- add steak & toppings to foil wrap and set aside for it to stay warm 

4- shred your cheese. You can use pre shredded if you like we just love to shred ours fresh and this little kitchen gadget makes it a breeze

Oh and it’s dishwasher safe too! #Winning! 

5- place bottom tortilla on cast iron with about a tbsp of butter and add steak & toppings with shredded cheese) 

Flip with a spatula after about 3-4 mins on low heat and cook otherwise at the same heat and time 

6- once cooked carefully remove from cast iron on to a cutting board and slice 4 ways

I have my bamboo cutting boards linked here:

Serve these with sour cream and guacamole for dipping, and pico de Gallo would be amazing too! 

Easy peasy and your family will be singing your praises and be going back for seconds! 

For those of you who love a video tutorial here is one for you! 


Chicken Tortilla Bake 

Your entire family is going to love this one! Seriously a hit with everyone. It will soon be…

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