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Sheet Pan Cheesesteak Quesadillas

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5 from 2 reviews

These Sheet Pan Cheesesteak Quesadillas are a dinner dream! Made with simple ingredients, packed with flavor and this recipe is gluten-free friendly too.

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins

Yield: 5-6 1x

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 lb ribeye beef, thinly sliced
  • 2 garlic cloves, minced
  • 1/2 cup medium onion, chopped
  • 1 bell pepper, diced
  • 1 cup shredded cheese or sliced provolone cheese
  • 12 large flour tortillas (I used almond flour tortillas and let them come to room temperature first)

Instructions

  1. Step 1: Preheat the Oven: Preheat your oven to 375°F and grease a medium baking sheet with olive oil or cooking spray.
  2. Step 2: Cook the Steak. Heat about 2 teaspoons of olive oil in a large skillet over medium-high heat.
  3. Add the thinly sliced ribeye and season with salt and pepper. Cook until the meat is browned and fully cooked through, about 3 – 4 minutes.
  4. Remove the steak from the skillet and set aside.
  5. Step 3: Sauté the Vegetables. In the same skillet, add the chopped onion, diced bell pepper, and minced garlic.
  6. Cook until the vegetables are tender and slightly caramelized, about 4–5 minutes.
  7. Return the cooked beef to the skillet and stir everything together until the meat is reheated. Set aside.
  8. Step 4: Assemble the Sheet Pan Quesadilla
  9. Lay tortillas across the greased baking sheet so they cover the entire surface.
  10. Place six tortillas around the edges and two in the center, allowing them to hang slightly over the sides of the pan.
  11. Evenly spread the cheesesteak mixture across the tortillas.
  12. Top with shredded cheese or sliced provolone.
  13. Then place additional tortillas on top and fold the overhanging tortillas inward to fully cover the filling.
  14. Step 5: Brush and Weight the Quesadilla
  15. Brush the top tortillas lightly with olive oil.
  16. Place a heavy oven-safe skillet or pan on top of the quesadilla to weigh it down. This helps press everything together and creates crispy layers.
  17. Step 6: Bake. Bake in the oven for about 25 minutes, or until the tortillas are golden brown and the cheese is melted. I like to sprinkle more cheese on top around the 20 minute mark but totally optional!
  18. Step 7: Slice and Serve. Remove the sheet pan from the oven and let the quesadilla cool slightly.
  19. Use a sharp knife or pizza cutter to slice into squares.
  20. Serve warm with salsa, guacamole, or sour cream for dipping.

Notes

*Store leftovers in airtight conatiner for 5 days. Reheat in oven, skillet or microwave.

  • Author: Rachel Mansfield

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https://rachlmansfield.com/sheet-pan-cheesesteak-quesadillas/