Philly Cheesesteak Sandwiches (link)

 This simple recipe was a first for me and the results were very tasty!  It moves quickly, so be sure do do as much prep work as possible before starting to cook.

I used a  1 1/2 lb. sirloin steak with little fat instead of the beef roast called for in this recipe.

RECIPE

(not my picture)

Sheet Pan Quesadillas

 Boy, my summer has been busy!  The garden has been prolific and work keeps me busy 6 days a week!  I didn't have much time to prepare 3 course meals and looked for quick and easy recipes.  

This one is quick, easy, delicious, and VERSATILE!  By changing out the filling I can make it into many types of quesadillas (some NOT with a Mexican flair).  

Sheet Pan Quesadillas

• 8 large flour tortillas
• 3 to 4 cups filling - you can use taco meat w/ salsa, black beans/black olives/onions/etc. and cheese, pepperoni/pizza toppings with pizza sauce and cheese, cooked chicken and veggies w/gravy or cr of chicken soup and cheese, ham and broccoli with a cream of mushroom soup and cheese...use your imagination!  Just keep in mind that the amount of sauce used will affect the bottom crust i.e. soggy crust.

Preheat oven to 425°F.  Spray a sheet pan (I used a 15" x 10") with cooking spray or line with parchment paper.  

Place 6 of the tortillas around the edges of the sheet pan.  Make sure the tortillas overlap and are hanging halfway over the edge of the pan, leaving a gap in the center.  Place another tortilla over the gap in the center.  

Spread filling evenly over the tortillas, then spread cheese.  Place the last tortilla over the top of the mixture, then fold the other tortillas over the top and press firmly. Place a 2nd cookie sheet on the top and put it all in the oven.

Bake 20 minutes then remove the top sheet pan.  Bake an additional 5 minutes.  Remove from oven and let cool another 5 minutes before cutting into 8 pieces.  Serve and enjoy!