These Philly Cheesesteak Quesadillas packed full of deli roast beef, peppers, mushrooms, and onions are a quick and easy way to get your cheesesteak fix in 30 minutes.
I have a love/hate relationship with the city of Philadelphia. For starters, I hate them because I’m from Pittsburgh. It’s a known fact that if you are from Pittsburgh, you hate both Philadelphia and Cleveland, especially when it comes to sports. I also hate Philadelphia because it’s impossible to park anywhere. One time I drove around the city trying to find a place to park so I can meet a friend for dinner. I was a half hour late because I was still driving around (I might have had better luck if I actually knew where I was going).
However, I do think Philadelphia is a wonderful city to explore. I’ve been here for vacation, for several blogging conferences, for a job interview, and for simply visiting a friend. It is also home to Philly cheesesteaks – thinly sliced beef, melted cheese, peppers, mushrooms, onions, all packed into a crusty hoagie bun. Some diehard cheesesteak fans will argue that the peppers, mushrooms, and onions are not traditional, but that’s not going to stop me from ordering them on my cheesesteaks.
Since I can’t exactly travel to Philadelphia on a daily basis for cheesesteaks, looks like I’ll have to make them at home. One meal I make a lot when I’m blanking on what to make for dinner are quesadillas.
I almost always have tortillas in my freezer, so the next dilemma is what to make for the filling. Usually I just throw something together with whatever produce I have in the fridge, but this time I had roast beef. As I thought about what kind of beef quesadillas I could make, these Philly Cheesesteak Quesadillas came to mind. Thanks to the deli roast beef, you can have these quesadillas on the table in under 30 minutes.
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