Pepper Steak Quesadillas (Printable Version)
Tender beef, bell peppers, and melted cheese come together in a vibrant, satisfying grilled tortilla dish.
# Everything You’ll Need:
→ Beef and Marinade
01 -
2 pounds flat iron steak, thinly sliced into strips
02 -
1/2 cup soy sauce
03 -
1/2 cup brown sugar
04 -
1 tablespoon ginger paste
05 -
1 tablespoon garlic paste
06 -
1 teaspoon sesame oil
07 -
1/2 teaspoon red pepper flakes
08 -
Salt and black pepper, to taste
→ Vegetables
09 -
3 bell peppers (green, yellow, red), chopped
10 -
1 whole white onion, diced
→ Assembly
11 -
Large flour tortillas
12 -
Mexican melting cheese, shredded
# Steps to Cook:
01 -
Heat a griddle over medium heat and cook chopped bell peppers and diced onion until translucent, about 10 minutes. Remove and set aside.
02 -
Season sliced beef with salt, pepper, and garlic paste. Cook on the griddle over medium-high heat for 6 to 8 minutes until browned and cooked through.
03 -
In a bowl, mix soy sauce, brown sugar, ginger paste, garlic paste, sesame oil, and red pepper flakes until well combined.
04 -
Return cooked vegetables to the griddle with the beef. Pour the sauce over and cook together until caramelized, stirring frequently.
05 -
Lay a tortilla flat, layer shredded cheese on one half, then spread the beef and vegetable mixture over the cheese. Fold the tortilla over and toast on the griddle until golden brown and cheese is melted, flipping to brown both sides.
# Extra Suggestions:
01 -
Use a flat iron or skirt steak for the best tenderness and texture. Adjust spice level by varying the amount of red pepper flakes.