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
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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.
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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.
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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.
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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.
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Prepare the griddle: Clean the griddle with water and coat with avocado oil.
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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.
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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
