Description
These Pepper Steak Cheesy Quesadillas combine seasoned steak, sautéed peppers and onions, and gooey cheese between crispy tortillas for a flavorful, satisfying meal done in under 30 minutes.
Ingredients
- 4 medium or large flour tortillas
- 1 lb flank or skirt steak, thinly sliced
- 2 bell peppers (any color), sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack or Mexican blend cheese
- 2 tbsp olive oil or butter (plus more for toasting)
- Salt to taste
- Black pepper to taste
- 1 tsp chili powder
Instructions
- Heat 1 tbsp oil in a large skillet over medium-high heat. Add sliced steak, season with salt, pepper, and chili powder, and cook until browned and just cooked through. Remove from pan.
- Add another tbsp oil to the same skillet and sauté sliced bell peppers, onions, and garlic until soft and slightly caramelized. Remove from heat.
- Lay a tortilla flat and sprinkle one half with shredded cheese, followed by steak and the pepper-onion mix, then more cheese. Fold in half.
- Wipe skillet clean and return to medium heat. Add a bit of butter or oil and cook quesadillas until golden and crispy on both sides, with cheese melted inside.
- Let rest for a minute, then cut into wedges and serve hot.
Notes
- Try using pepper jack or smoked gouda for a different cheese profile.
- Great for using up leftover steak or cooked veggies.
- Don’t overfill to avoid soggy quesadillas.