Why You’ll Love This Recipe
These quesadillas bring together the perfect combination of tender steak, fresh vegetables, and a rich, savory sauce that enhances every bite. The crispy tortilla and melted cheese offer the ideal texture contrast, while the flavorful pepper steak filling keeps every mouthful exciting. Plus, they’re easy to make and perfect for a Tex-Mex meal that everyone will love!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Meat:
- 2 pounds flat iron steak, skirt steak, sirloin, or ribeye, sliced into ¼-inch strips
- Salt, to taste
- Black pepper, to taste
- Granulated garlic, to taste
Vegetables:
- 2 green bell peppers, chopped
- 1 yellow bell pepper, chopped
- 1 red bell pepper, chopped
- 1 white onion, diced
Sauce:
- ½ cup soy sauce
- ½ cup brown sugar
- 1 tablespoon oyster sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon sesame oil
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 tablespoon red pepper flakes
- 2 tablespoons water (optional)
Quesadilla:
- Large flour tortillas
- Mexican melting cheese, shredded
- Chipotle mayonnaise or sour cream
- Avocado oil, for griddle
Instructions
- Cook the vegetables: Heat a griddle or skillet over medium-high heat. Add the chopped green, yellow, and red bell peppers along with the diced white onion. Cook for about 10 minutes until the vegetables are translucent. Remove from the griddle and set aside.
- Prepare the steak: Season the sliced steak with salt, black pepper, and granulated garlic. Sear the steak on the griddle for 6 to 8 minutes, stirring occasionally, until browned and cooked through.
- Make the sauce: In a mixing bowl, combine the soy sauce, brown sugar, oyster sauce, apple cider vinegar, sesame oil, garlic paste, ginger paste, and red pepper flakes. Stir well until fully mixed. If the sauce is too thick, add water to reach your desired consistency.
- Combine steak and veggies: Add the cooked vegetables back to the griddle with the steak. Pour the prepared sauce over the mixture and cook together until the sauce caramelizes and the mixture is well combined. Remove from heat.
- Prepare the griddle: Clean the griddle surface with a little water, then coat it with avocado oil.
- Assemble the quesadillas: Place a large flour tortilla on the griddle and heat it for 60 to 90 seconds. Flip the tortilla, then layer shredded Mexican melting cheese, a generous portion of the pepper steak mixture, chipotle mayo or sour cream, and additional cheese. Fold the tortilla over to form a quesadilla.
- Cook the quesadilla: Cook the assembled quesadilla until golden brown and the cheese has melted, about 2–3 minutes on each side. Remove from the griddle, slice, and serve warm.
Servings and Timing
Yield: 6 servings (6 large quesadillas)
Prep time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes
Notes
- Press for even browning: For even browning, gently press the quesadilla with a spatula while toasting to ensure the cheese melts and the tortilla crisps evenly.
- Customizing the heat: If you prefer less spice, reduce or omit the red pepper flakes. For more heat, leave the seeds in the jalapeños or add additional hot sauce.
- Make it a meal: These quesadillas are filling on their own, but you can serve them with a side of guacamole, salsa, or a light salad.
Variations
- Vegetarian option: Replace the steak with grilled mushrooms or tofu for a vegetarian version of these quesadillas.
- Add more veggies: You can add zucchini, corn, or spinach to the filling for extra nutrition and color.
- Different cheese: Try using pepper jack cheese for a spicier version or Monterey Jack for a milder, creamy texture.
FAQs
1. Can I use a different type of steak for this recipe?
Yes, you can use skirt steak, sirloin, or ribeye as substitutes. Each will bring a slightly different flavor, but they’ll all work great in the quesadilla.
2. Can I use tortillas other than flour?
Yes, you can use corn tortillas for a gluten-free version. Keep in mind that the texture and taste will be slightly different.
3. How do I make the quesadillas crispier?
To make the quesadillas extra crispy, press down on them with a spatula while they cook, ensuring even contact with the griddle or pan.
4. Can I prepare the filling ahead of time?
Yes, you can prepare the pepper steak mixture ahead of time and store it in the refrigerator for up to 3 days. Reheat it before assembling the quesadillas.
5. What can I serve these quesadillas with?
These quesadillas go great with a side of guacamole, salsa, sour cream, or even a fresh side salad to balance the richness of the cheese and steak.
6. Can I freeze these quesadillas?
Yes, you can freeze the assembled quesadillas. Wrap them tightly in plastic wrap and store them in an airtight container. When ready to eat, reheat them in the oven or on a griddle until crispy.
7. How do I adjust the flavor to my liking?
If you prefer a sweeter flavor, increase the amount of brown sugar in the sauce. For a more savory profile, you can adjust the amount of soy sauce and sesame oil.
8. Can I use other sauces?
If you don’t have oyster sauce, you can substitute with hoisin sauce or just add more soy sauce for a slightly different flavor.
9. How can I add more veggies to the quesadillas?
Feel free to add more vegetables like mushrooms, spinach, or even roasted sweet potatoes to the filling for added flavor and texture.
10. Can I make these quesadillas without a griddle?
Yes, you can use a large skillet or frying pan instead of a griddle. Just make sure it’s large enough to cook the quesadillas evenly.
Conclusion
These Pepper Steak Cheesy Quesadillas are the perfect combination of savory steak, fresh vegetables, and melted cheese wrapped in crispy tortillas. With a flavorful homemade sauce that caramelizes the steak and veggies, these quesadillas are an easy and delicious meal everyone will love. Whether you’re serving them for a casual dinner or a party, these quesadillas will be a hit!
Pepper Steak Cheesy Quesadillas
- Total Time: 50 minutes
- Yield: 6 servings (6 large quesadillas)
Description
Indulge in these Pepper Steak Cheesy Quesadillas packed with savory steak, colorful peppers, and melted cheese wrapped in crispy tortillas. Paired with a sweet and tangy sauce, these quesadillas are the perfect Tex-Mex meal for any occasion. Whether you’re serving them as a snack, appetizer, or main course, they’re sure to impress!
Ingredients
Meat:
2 pounds flat iron steak, skirt steak, sirloin, or ribeye, sliced into ¼-inch strips
Salt, to taste
Black pepper, to taste
Granulated garlic, to taste
Vegetables:
2 green bell peppers, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 white onion, diced
Sauce:
½ cup soy sauce
½ cup brown sugar
1 tablespoon oyster sauce
1 tablespoon apple cider vinegar
1 tablespoon sesame oil
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoon red pepper flakes
2 tablespoons water (optional)
Quesadilla:
Large flour tortillas
Mexican melting cheese, shredded
Chipotle mayonnaise or sour cream
Avocado oil, for griddle
Instructions
-
Cook the vegetables: Heat a griddle or skillet over medium-high heat. Add chopped green, yellow, and red bell peppers and diced onion. Cook for about 10 minutes until translucent. Remove from the griddle and set aside.
-
Prepare the steak: Season steak with salt, black pepper, and granulated garlic. Sear on the griddle for 6-8 minutes until browned and cooked through.
-
Make the sauce: In a mixing bowl, combine soy sauce, brown sugar, oyster sauce, apple cider vinegar, sesame oil, garlic paste, ginger paste, and red pepper flakes. Stir until well mixed. Add water to adjust consistency if necessary.
-
Combine steak and veggies: Return the cooked vegetables to the griddle with the steak. Pour the sauce over the mixture and cook until the sauce caramelizes and combines with the steak and vegetables. Remove from heat.
-
Prepare the griddle: Clean the griddle with water and coat with avocado oil.
-
Assemble the quesadillas: Heat a large flour tortilla on the griddle for 60-90 seconds. Flip the tortilla and layer with shredded cheese, a generous portion of the pepper steak mixture, chipotle mayo or sour cream, and more cheese. Fold to form a quesadilla.
-
Cook the quesadilla: Cook until golden brown and cheese is melted, about 2-3 minutes on each side. Remove from heat, slice, and serve warm.
Notes
Press for even browning: Press down gently with a spatula while cooking to ensure even crisping and melting.
Customizing the heat: Adjust red pepper flakes for spice level. For more heat, leave jalapeño seeds or add hot sauce.
Serving: Serve with guacamole, salsa, or a fresh salad for a complete meal.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dinner, Tex-Mex, Comfort Food
- Method: Griddling, Searing
- Cuisine: Tex-Mex, Mexican
