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2-3 quesadillas
3 minutes
9 minutes
Preheat a griddle on high heat. Add sliced onions, bell peppers, and mushrooms. Toss with butter, salt, and pepper. Cook until veggies are caramelized and tender.
Meanwhile, prepare the dipping sauce by combining all sauce ingredients in a bowl. This can be made up to 24 hours in advance.
Slice the London broil into thin strips. Place on the hot griddle, season with Steakhouse seasoning, and cook until browned and cooked through.
Heat a separate area of the griddle on low heat. Lightly oil the griddle and place tortillas on it to warm.
Combine the cooked vegetables and meat mixture together on the griddle.
Place a portion of the meat and veggie mixture on one half of each tortilla, being careful not to overfill.
Sprinkle cheese over the meat and veggies and fold the tortilla in half.
Cook the quesadillas for about 2 minutes on each side or until crispy and the cheese is melted.
Remove from the griddle, cut each quesadilla in half, and garnish with chopped parsley.
Serve immediately with the homemade dipping sauce. Enjoy your Philly Cheesesteak Quesadillas!
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