Pepper Steak Cheesy Quesadillas (Printable Version)

Tender steak and sautéed peppers with melty cheese nestled in crispy tortillas for a bold, comforting meal.

# Ingredients:

→ Steak and Seasoning

01 - 450 grams flat iron or skirt steak, thinly sliced
02 - 1 teaspoon salt
03 - ½ teaspoon freshly ground black pepper
04 - ½ teaspoon garlic powder
05 - 15 milliliters olive oil

→ Vegetables

06 - 1 red bell pepper, thinly sliced
07 - 1 green bell pepper, thinly sliced
08 - 1 small yellow onion, thinly sliced
09 - 15 grams unsalted butter

→ Seasonings and Extras

10 - 1 teaspoon smoked paprika
11 - 10 milliliters soy sauce (optional)

→ Assembly

12 - 4 large flour tortillas
13 - 150 grams shredded Mexican blend cheese (cheddar and mozzarella)

→ Serving Suggestions

14 - Sour cream, salsa, or guacamole as accompaniments

# Steps:

01 - Sprinkle the thinly sliced steak with salt, black pepper, and garlic powder. Massage the seasonings into the meat evenly and set aside to rest while preparing vegetables.
02 - Heat a skillet over medium-high heat and add olive oil. Arrange steak strips in a single layer and cook undisturbed for 2–3 minutes per side until browned. Remove and tent with foil to rest.
03 - Reduce heat to medium-low in the same skillet. Melt butter and deglaze the pan by scraping up browned bits. Add sliced bell peppers and onion, stirring occasionally, and cook until softened and starting to caramelize, about 6–8 minutes. Stir in smoked paprika and soy sauce if using, cook for an additional minute, then remove from heat.
04 - Heat a clean non-stick skillet over medium-low heat. Place one tortilla in the skillet, sprinkle half with cheese, layer steak strips, then vegetables, and top with remaining cheese. Fold the tortilla over to enclose the filling and press gently.
05 - Cook the assembled quesadilla for 2 minutes, then carefully flip and cook the other side for 2 minutes until deeply golden and cheese is melted. Adjust heat as necessary. Repeat with remaining tortillas.
06 - Transfer quesadillas to a board, let rest for 1 minute, then cut into wedges. Serve immediately with sour cream, salsa, or guacamole.

# Notes:

01 - Rest the steak after searing to retain juiciness and ensure tenderness.
02 - Cook quesadillas over medium-low heat for optimal crispness without burning.
03 - Shred cheese fresh for best melting quality.

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