Philly Cheesesteak Quesadillas

We love the classic Philly Cheesesteak Sandwich, and putting those flavors into a quesadilla is brilliant and even easier. Quesadillas freeze well and leftovers can also be reheated, so it is a great make-ahead recipe and perfect for your meal prep. We love serving quesadillas with Taco Soup and of course topped with Pico de Gallo.

Ingredients:

• 1 lb beef top sirloin, thinly sliced
• 2 small onions, sliced
• 2 green bell peppers, sliced
• 1 cup barbecue sauce (such as Bull’s-Eye® Texas-Style Bold Barbecue Sauce)
• 8 (10 inch) flour tortillas
• 2 cups shredded Cheddar cheese

Directions:

1. Preheat oven to 425°F (220°C).
2. Heat a skillet over medium heat; cook and stir beef until browned, 5 to 7 minutes. Add onions and green bell peppers to beef; cook and stir until softened, 5 to 10 minutes. Pour barbecue sauce over beef mixture and simmer until sauce is slightly reduced, about 10 minutes.
3. Lay 4 tortillas on a baking sheet and top each with beef mixture and Cheddar cheese. Top each Cheddar cheese layer with a tortilla.
4. Bake in the preheated oven for 10 minutes; flip the quesadillas and cook until cheese is melted, about 5 minutes more.