Philly Cheesesteak Quesadillas with Trader Joe's Shaved Steak
Philly cheesesteak quesadillas made with Trader Joe’s Shaved Beef Steak are the perfect combination of quick, easy, and delicious. Perfectly seasoned tender steak, melty provolone, and sautéed peppers come together in this is a go-to dinner you’ll want to make on repeat.
Ingredients
- 1 tbsp. olive oil + 1-2 tsp.
- 1 lb. Trader Joe's Shaved Beef Steak
- 2 tsp. sea salt or kosher salt, divided
- 1 large green bell pepper, diced
- 1 small yellow onion, diced
- 8 large flour tortillas, about 8"
- 8 slices Provolone cheese, torn into pieces or 2 cups of grated cheese of choice (suggestions: provolone, smoked mozzarella, gruyere, fontina)
- cooking spray or olive oil for brushing on the tortillas
Instructions
- Cook beef: In a large skillet, heat 1 tbsp. oil over medium-high heat. When the oil is hot, add shaved beef steak. Cook 1-2 minutes, breaking it up with tongs as it cooks. Then season the meat with 1 tsp. of sea salt and 2 tsp. of 21 Salute Seasoning blend. Cook the beef for 1-2 min more. When the beef is no longer pink, transfer it to a plate and cover it with foil to keep it warm.
- Cook Veggies: In the same hot skillet, add the remaining 1-2 tsp. of oil. Add peppers and onions. Season with the remaining 1 tsp. of salt. Turn the heat down to medium-low and cook the veggies for 8-10 minutes until soft. Add meat and juices back to the pan and cook for 1-2 min until warmed through.
- Assemble and Cook: Heat a griddle or a large skillet over medium heat. Spray one side of each tortilla with cooking spray or brush with olive oil. Onto the tortilla, layer cheese, meat/ veggie mixture, another layer of cheese and place onto the hot griddle or skillet. Top it with another tortilla. Cook on one side for 2-3 minutes or until the tortilla is golden brown and the bottom cheese layer is melted. Flip, and cook 1-2 minutes more until all of the cheese is nice and melted and the tortilla is golden brown.
- Finish: Transfer to a cutting board and allow a minute or two for cooling then cut into wedges and serve.
Notes
Casey's Tips
- Keep warm in the oven: If you're making multiple quesadilla to serve all at once, keep them warm in a 200ºF oven while you finish the rest.
- Don’t overstuff: It’s tempting, but overfilling your quesadilla can make it hard to flip and cause the fillings to spill out. A thin, even layer is best.
- Reheating: Reheat any leftovers in a dry skillet over medium heat for 2–3 minutes per side until the quesadilla is warmed through and the tortilla crisps back up. You can also reheat them in the toaster oven for about 8-10 minutes.
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