Philly Steak & Cheese Quesadilla’s A #BeachBody Recipe

Philly Cheese Steak BBI’m always in search of something quick and easy yet healthy during the week. These Philly Steak & Cheese Quesadilla’s were perfect for us. I’ve kind of been going on a Quesadilla kick lately because my four and a half year old picky beyond picky eater has recently taken up cheese quesadilla’s! Boring! However at least I can make one for her and make me and my husbands a bit more exciting and we can still eat together as a family. I love family dinners and there is nothing like gathering family around a table each night but I’m not going to lie, it’s been a challenge for us lately. Our kids have officially hit a stubborn picky phase. These quesadilla’s were easy, light and delicious!

If your anything like me and run around a lot during the week. Check out my Crock Pot Chicken Quesadillas. Let the filling cook during the day, assemble, bake and wala! Dinner is ready.

Recipe Found: Honeybee Homemaker
Serving: 2 quesadillas
21-Day Fix Portions- per quesadilla: ½ red, 1 blue, 1 green, 1 yellow

Ingredients:

6 slices low sodium deli roast beef
2-4 slices of american cheese, 2%
1 green pepper, sliced
1 small onion, sliced
1/2 cup of mushrooms
1  tortilla
2 tsp horseradish
2 tsp mustard
Garlic powder, salt and black pepper to taste
What to do:
Heat 1 tbsp of oil in a skillet and add peppers, onions and mushrooms. Season with salt, pepper and garlic powder. Cook stirring a few times until veggies are cooked to your liking, 8-10 minutes. Dice up the roast beef and add to the veggies. Stir around for a few minutes to brown it up. Remove from heat.
Add horseradish and mustard together and mix to combine. Spread on tortilla.
Pile the vegetable/roast beef mixture onto half of the tortilla. Rip up the cheese and place on top of the beef mixture. Fold the tortilla over and bake on both sides in the skillet pan or in the stove with the broiler set on high, until the cheese melts.
Cut into 3 small triangles and enjoy!