It has been a little bit since I threw a Philly Cheesesteak style recipe out, so I figured I would do one but have a LOT of fun with it. I first made these years ago when my son was in like 8th grade and had a few of the football players spending the night. They wanted something more than just cheese quesadillas so I figured why not? And made these awesome Philly Cheesesteak Quesadillas, ok you got me though, that 8th graders didn’t want mushrooms lol but come on I had to add them over time. Anyway, whether you make these for game day, or just as a snack for yourself you will fall in love with them, when you do make them be sure to take a picture and post it to my Facebook page or over on Instagram and Tag me.
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How to Make Philly Cheesesteak Quesadillas
Ingredients
- 1 Onion Sliced
- 1 Green Pepper Seeded and Sliced
- 1 Box Steak-umms
- 4 oz. Mushrooms Sliced
- 12 Provolone Cheese Slices
- 2 Large Tortillas
- Salt
- Pepper
Instructions
- Heat 1 tablespoon of vegetable oil in a pan over a medium heat. Add in onions and peppers into heated oil, sprinkle with salt and pepper. Allow to cook until vegetables start to soften about 4 or 5 minutes, add in the mushrooms and cook for another 2 to 3 minutes.
- Remove vegetables from the pan and place in a bowl. Wipe out the pan add a little more oil and cook steak-umms until completely cooked. Again remove from pan and set aside, and wipe out the pan.
- Heat a little bit of butter in the pan, while the butter is melting lay 3 slices of provolone on half of a tortilla, top with some of the vegetable mixture, then steak-umms and another 2 slices of cheese.
- Fold tortilla in half and place in heated butter, cook until golden on both sides about 2 to 3 minutes. Remove from the pan and enjoy.
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