Crock Pot Philly Cheesesteak Quesadillas

Place the sliced onion in the bottom of the slow cooker crock. Nestle the chuck roast right on top. Sprinkle the minced garlic all over.

In a small bowl, whisk together the dried parsley, dill, onion powder, garlic powder, pepper, salt, and distilled vinegar. Pour it over the roast. Sprinkle the green onions over everything, cover, and cook for 5-6 hours on high, 7-8 hours on low.

When the meat is fork tender, gently remove it from the crockpot and shred it. Return the meat to the crockpot and stir to evenly incorporate the meat, onions, and sauce.

Heat a large skillet or griddle (medium high heat or about 375ºF on the griddle). Place a tortilla shell down, cover with 1/8 of the cheese. Spread some of the beef over the cheese (about 1/4 to 1/2 cup). Add 1/4 of the sliced bell peppers, 1/4 of the sliced mushrooms (you can heat these in a small skillet with a little bit of nonstick cooking spray beforehand if you like your peppers and mushrooms to be a little more cooked and tender), and another 1/8 of the cheese.

Continue cooking until the cheese is good and melty, place another tortilla on top, flip, and cook until the second side is toasty. Remove to a cutting board. Repeat with the remaining quesadillas.

Slice them like pizzas and serve with shredded lettuce and sour cream.

Original idea for the slow cooker “Philly” beef is from Meghan’s recipe for a 5-Ingredient Slow Cooker Ranch Seasoned Beef at The Tasty Fork.