Pepper Steak Cheesy Quesadillas (Print Version)
# Ingredients:
→ Pepper Steak
01 -
450 g flank steak or skirt steak, thinly sliced
02 -
15 ml olive oil
03 -
1 bell pepper (red, green, or yellow), sliced
04 -
1 onion, sliced
05 -
2 cloves garlic, minced
06 -
15 ml soy sauce
07 -
1 tsp ground cumin
08 -
1 tsp chili powder
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Quesadillas
11 -
4 large flour tortillas
12 -
200 g shredded cheese (cheddar, Monterey Jack, or blend)
13 -
60 ml sour cream, for serving (optional)
14 -
60 ml salsa, for serving (optional)
# Instructions:
01 -
Heat olive oil in a large skillet over medium-high heat. Add sliced steak and cook for 3–4 minutes until browned. Season with salt, black pepper, cumin, and chili powder.
02 -
Incorporate sliced bell pepper, onion, and minced garlic. Stir-fry for 2–3 minutes until vegetables are tender and steak is cooked through.
03 -
Pour in soy sauce and stir for one additional minute. Remove pan from heat and set aside.
04 -
Preheat a skillet or griddle over medium heat. Place one tortilla into the pan, distributing a generous layer of shredded cheese on half of the tortilla. Spoon the pepper steak mixture over the cheese and fold the tortilla in half.
05 -
Cook each quesadilla for 2–3 minutes per side, pressing gently, until golden brown and cheese is fully melted. Repeat with remaining tortillas and filling.
06 -
Slice each quesadilla into wedges and serve immediately with sour cream and salsa on the side.
# Notes:
01 -
Allow the steak to come to room temperature before slicing for even searing.
02 -
For extra flavor, marinate the steak in the seasonings for 30 minutes prior to cooking.