Slow Cooker Cheesesteak Quesadillas

Meaty, cheesy, and perfectly seasoned, these Slow Cooker Cheesesteak Quesadillas are an easy meal to make with minimal ingredients. It’s a set-it-and-forget-it meal that cooks right in your crockpot until you’re ready to assemble it into flavorful quesadillas that are always a family favorite.

In this easy recipe, Philly cheesesteak ingredients are sandwiched in a flour tortilla for a satisfying meal of delicious quesadillas. Your crockpot does most of the work and you can even outsource the prep work of chopping the veggies by using a frozen package. And, if you’re lucky, you can even find pre-sliced fajita-style steak strips in the store. Dump it all in the slow cooker, add some seasoning and broth, and come back in a few hours to assemble and serve it. How simple is that?

Ingredients Needed

Top Sirloin Steak – cut into strips, but not too thin since they will be cooking for hours in the slow cooker which will make them tender.
Frozen Peppers And Onions – sliced or diced. You can also use freshly sliced bell peppers and onions.
Beef Broth – I use low sodium.
Seasonings – garlic powder, onion powder, and smoked paprika.
Tortillas – I use burrito-size flour tortillas.
Cheese – Use both shredded mozzarella and provolone cheeses.

How To Make Slow Cooker Cheesesteak Quesadillas

STEP 1: Add the meat, peppers, and onions to the slow cooker before sprinkling with the seasonings and adding the beef broth.
STEP 2: Slow cook on high for 3-4 hours or on low for 4-6 hours until the beef is tender.
STEP 3: Drain the juice from the beef mixture before assembling the quesadillas.
STEP 4: Lay out the tortillas and evenly distribute the cheese between them.
STEP 5: Place a quarter of the meat on each tortilla.
STEP 6: In a large non-stick skillet over medium-high heat, spray or add a little oil and place one of the tortillas with the meat and cheese in the skillet.
STEP 7: Cook the quesadilla for 2-3 minutes until the bottom is golden and the cheese begins to melt.
STEP 8: Using a spatula, fold the quesadilla over and remove it from the pan. Cut in half to serve.
STEP 9: Repeat for the remaining quesadillas.

Meat Variations:

While this recipe calls for top sirloin steak, flank steak is also a great choice. Almost any cut of steak will work – skirt steak, strip steak, or even ribeye.

Filling Add-Ins:

To the steak, peppers, and onion filling you can add in other vegetables such as sliced mushrooms and chopped zucchini. I suggest adding those during the last 30-45 minutes or so of the cooking time so they don’t become too mushy as they would with a longer cooking time. You can also add more spices to the filling with chopped garlic and jalapeno peppers.

Cheese Variations:

For the Philly cheesesteak flavor profile, I use mozzarella and provolone in this recipe. However, if you want to change up the flavor, use a Mexican blend or Monterey Jack. Even shredded cheddar will work!

Topping Ideas:

Make sure you have delicious toppings and side items for these quesadillas. Here are some yummy ideas:

• Tortilla chips
• Salsa
• Guacamole
• Pico de gallo
• Sour cream
• Extra grated cheese
• Freshly chopped cilantro
• Sliced green onions

Can I Make These In A Skillet?

Sure! If you’re wanting to skip the wait time of a slow cooker, you can saute the strips of steak in a skillet with a little olive oil and then add in the frozen or fresh strips of peppers and onions, along with the spices, until cooked through. Remove from the skillet and continue with the recipe as written to heat and assemble the quesadillas.

Other Ways To Serve The Filling:

• While the warmed tortillas make a great way to contain the slow cooker cheesesteak ingredients, you can swap them out to create a handheld sandwich using your favorite buns or hoagie rolls.
• The cheesesteak filling is also wonderful over my Cilantro Lime Rice.
• Add the cheesesteak filling to a large baked potato and pile on all your favorite toppings.
• Have a cheesesteak taco night and add the filling to your favorite hard or soft shell tacos.

Storage:

Store any leftover filling, drained, from the slow cooker in an airtight container in the refrigerator for up to 3 days. These cheesesteak quesadillas are best made fresh, so heat the filling on the stovetop before assembling the quesadillas in the tortillas.

More Slow-Cooker Beef Recipes

Slow Cooker Taco Steak Bites with Queso
Slow Cooker Beef Ramen
Slow Cooker Beef Stroganoff
Slow Cooker Cube Steak
Slow Cooker Stir Fry Beef
Slow Cooker Roast Beef and Gravy

Nettie is a wife and mother who is passionate about cooking and baking. With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her viral website Moore or Less Cooking

Be sure to follow me on Instagram and tag #mooreorlesscooking so I can see all the wonderful recipes that YOU make from this site!

Check out my YOUTUBE with a free email subscription HERE and please share on FACEBOOK and PINTEREST