Description
These Pepper Steak Cheesy Quesadillas will make you forget about takeout. Crispy tortillas packed with savory steak, colorful peppers, and gooey cheese for a fusion dinner ready in minutes.
Ingredients
Scale
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons vegetable oil, divided
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon brown sugar
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 teaspoon fresh ginger, grated
- 1 large green bell pepper, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- ½ teaspoon black pepper
- 8 large flour tortillas (8–10 inch diameter)
- 3 cups shredded cheese (Mexican blend, Monterey Jack, or pepper jack)
- 2 tablespoons butter or cooking spray
- Optional garnishes: sliced green onions, cilantro, sour cream, salsa
Instructions
- Slice steak against the grain into thin strips. Toss with 1 tablespoon soy sauce, ½ teaspoon black pepper, and ½ teaspoon minced garlic. Let marinate while preparing other ingredients.
- In a small bowl, whisk together remaining 2 tablespoons soy sauce, oyster sauce, brown sugar, remaining garlic and ginger.
- Heat 1 tablespoon oil in a large skillet over high heat. Cook steak for 1-2 minutes per side until browned but still slightly pink. Transfer to a plate.
- In the same pan, add remaining oil. Cook onions for 2 minutes, then add bell peppers and stir-fry for 3-4 minutes until crisp-tender.
- Return steak to the pan, add sauce, and cook 1-2 minutes until sauce thickens slightly. Remove from heat and cool slightly.
- Lay tortillas on work surface. Sprinkle ¼ cup cheese on one half of each tortilla, top with ½ cup pepper steak mixture, another ¼ cup cheese, and fold tortilla in half.
- Heat skillet over medium heat with butter or cooking spray. Cook quesadillas for 2-3 minutes per side until golden brown and crispy.
- Let rest for 1 minute before slicing into wedges. Serve immediately with optional garnishes.