Pepper Steak Cheesy Quesadillas (Printable Version)
Tender steak, sautéed peppers, and cheese packed inside crispy, golden tortillas—quick, savory, and satisfying.
# What You'll Need:
→ Quesadilla Base
01 -
2 large flour tortillas
→ Beef & Seasoning
02 -
300g flank steak or sirloin, thinly sliced
03 -
1 teaspoon garlic powder
04 -
1/2 teaspoon smoked paprika
05 -
Salt and freshly ground black pepper, to taste
06 -
1 tablespoon olive oil, divided
→ Vegetables
07 -
1/2 red bell pepper, thinly sliced
08 -
1/2 green bell pepper, thinly sliced
09 -
1 small onion, thinly sliced
→ Cheese & Garnish
10 -
100g shredded cheese (cheddar, Monterey Jack, or a blend)
11 -
Fresh parsley or coriander, chopped (optional)
# Steps To Follow:
01 -
Heat half the olive oil in a skillet over medium-high heat. Season the sliced steak with garlic powder, smoked paprika, salt, and black pepper. Sear for 2 to 3 minutes until browned and just cooked through. Transfer steak to a plate and set aside.
02 -
Add the remaining olive oil to the same pan. Sauté the sliced red pepper, green pepper, and onion for 3 to 4 minutes until vegetables are soft with slight caramelization. Remove from heat.
03 -
Place a tortilla onto a clean, dry, nonstick skillet over medium heat. Evenly scatter half of the shredded cheese over one side of the tortilla. Layer seared steak and sautéed vegetables, then top with the remaining cheese. Fold tortilla in half and press gently.
04 -
Cook folded quesadilla for 2 to 3 minutes per side, pressing gently, until each side is golden brown and crispy.
05 -
Remove from pan and rest briefly before slicing into wedges. Garnish with chopped parsley or coriander if desired. Serve immediately with sour cream, guacamole, or salsa on the side.
# Notes and Tips:
01 -
High-quality steak slices ensure tender bites; avoid overcooking to maintain juiciness.