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Pepper Steak Cheesy Quesadillas

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Bold flavors meet melty cheese in these pepper steak quesadillas. Thinly sliced steak is seared and combined with sautéed red and green bell peppers, caramelized onions, and a hint of smoked paprika. Everything is sandwiched between flour tortillas with plenty of shredded cheese, then cooked until crisp and golden. Slice and serve hot with your favorite dips for game night, gatherings, or whenever you crave something deliciously hearty and cheesy.

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Updated on Sat, 19 Jul 2025 12:56:46 GMT
A stack of Pepper Steak Cheesy Quesadillas on a cutting board. Pin it
A stack of Pepper Steak Cheesy Quesadillas on a cutting board. | myhomemaderecipe.com

This fiery and cheesy Pepper Steak Quesadilla recipe always brings huge smiles to my table Whether it is a game night with friends a family weekend dinner or just a musthave for a cheese craving these quesadillas have become my favorite go to They pack sizzling steak sweet peppers and bubbling cheese into every crispy bite

When I first threw these together for a last minute dinner everyone went wild for them Now we keep tortillas handy just in case

Ingredients

  • Flat iron or skirt steak: tender quick cooking and gives that classic steakhouse vibe Choose fresh steak with good marbling for the juiciest results
  • Salt and black pepper: both essential for seasoning throughout
  • Garlic powder: introduces warmth and depth Use fresh ground for best impact
  • Olive oil: the base for searing steak helps lock in juices
  • Butter: for sautéing add flavor plus a beautiful caramelization to veggies
  • Red and green bell peppers: provide pops of sweetness and color Always pick firm shiny peppers with no soft spots
  • Yellow onion: gives natural sweetness and helps everything meld together Look for a small tight onion without blemishes
  • Smoked paprika: deep smoky flavor for complexity Spanish smoked paprika is best if you have it
  • Soy sauce: optional but enhances the savory notes A splash goes a long way
  • Shredded Mexican blend cheese: blends cheddar and mozzarella for ooey gooeyness Always grate your own for the best melt
  • Large flour tortillas: sturdy enough to hold all the fillings Go for fresh soft tortillas with no cracks
  • Sour cream salsa or guacamole: classic sides that cool and complement the spice Choose fullfat sour cream and ripe avocado whenever possible

Instructions

Prep the Steak:
Season steak strips by sprinkling with salt black pepper and garlic powder Work the seasonings in with your hands so every piece is coated Let the meat sit while you prep the veggies for better flavor
Sear the Steak:
Place a skillet over medium high heat once hot drizzle in olive oil Add steak strips in a single layer Cook two to three minutes per side without overcrowding so each edge browns nicely Watch closely to keep from overcooking Remove steak and set it aside on a plate tented with foil to rest
Sauté the Veggies:
In the same skillet lower the heat and melt butter Scrape up bits left in the pan for flavor Add bell peppers and onion Stir occasionally letting them soften and caramelize for six to eight minutes Once they are glossy and just starting to brown sprinkle in smoked paprika and if using soy sauce Stir again and cook for another minute to infuse the flavors Remove skillet from heat
Assemble Quesadillas:
Set a clean non stick skillet over medium low Put one large tortilla down Sprinkle half with cheese add a layer of steak then veggies and then another layer of cheese Fold the tortilla in half and press down to seal
Cook Until Golden:
Let the quesadilla cook for two minutes then flip carefully and cook the other side for another two minutes until the surface is deeply golden and crispy and cheese has melted inside Adjust heat if tortillas darken too quickly Repeat with remaining tortillas
Slice and Serve:
Slide quesadillas onto a board Let them sit for one minute before slicing into wedges Serve very hot with bowls of sour cream salsa or guacamole on the side
A delicious Pepper Steak Cheesy Quesadilla is stacked on a black plate. Pin it
A delicious Pepper Steak Cheesy Quesadilla is stacked on a black plate. | myhomemaderecipe.com

When I sauté the veggies I never skip the smoked paprika It brings a gentle heat and depth that takes this simple dish somewhere special One time my nephew insisted on using every color bell pepper in the fridge and honestly it made the meal feel like a celebration

Storage Tips

Keep leftover quesadillas in an airtight container in the fridge for up to three days To reheat use a skillet over low heat to crisp them up again The oven works too for bigger batches I do not recommend microwaving as the tortillas will turn floppy

Ingredient Substitutions

You can swap skirt steak for thinly sliced chicken or portobello mushrooms for a vegetarian touch If Mexican blend cheese is unavailable combine your favorite cheddar and mozzarella Dice poblano or jalapeño peppers in place of bell peppers for an extra kick

Serving Suggestions

Serve these with plenty of napkins and a big salad on the side Sometimes I turn them into quesadilla wedges and set out a toppings bar so folks can dip in salsa sour cream or guacamole Kids especially love this build your own style

Cultural Inspiration

Quesadillas are a staple of Mexican comfort food but this steak and cheese version is an irresistible mash up of TexMex and steakhouse flavors The tradition of griddling cheese and tortillas goes back centuries and never fails to delight new crowds

A delicious Pepper Steak Cheesy Quesadilla is stacked on a black cutting board. Pin it
A delicious Pepper Steak Cheesy Quesadilla is stacked on a black cutting board. | myhomemaderecipe.com

Enjoy every gooey bite while they are piping hot and golden These quesadillas make even a regular weeknight feel special

Frequently Asked Questions

→ What type of steak works best?

Flat iron or skirt steak are ideal options as they cook quickly and remain tender when sliced thinly.

→ How do I avoid soggy quesadillas?

Make sure the sautéed peppers and onions are well-cooked and any excess liquid is drained before assembly.

→ Can I use other types of cheese?

Yes, cheddar, mozzarella, Monterey Jack, or a Mexican blend work well for a gooey, melty finish.

→ What sides pair well with these quesadillas?

Sour cream, salsa, or guacamole make excellent dips, while a fresh salad or rice work as hearty sides.

→ How can I add extra flavor?

Include a dash of smoked paprika, a splash of soy sauce, or spicy jalapeños for a kick of umami or heat.

Pepper Steak Cheesy Quesadillas

Cheesy quesadillas filled with tender steak and colorful peppers, perfect for parties or a satisfying meal.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
By: Susan

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Tex-Mex

Yield: 4 Servings (4 large quesadillas)

Dietary: ~

Ingredients

→ Steak and Seasoning

01 450 g flat iron or skirt steak, thinly sliced
02 1 teaspoon fine sea salt
03 0.5 teaspoon freshly ground black pepper
04 1 teaspoon garlic powder

→ Searing and Sauté

05 1 tablespoon olive oil
06 1 tablespoon unsalted butter

→ Vegetables

07 1 red bell pepper, thinly sliced
08 1 green bell pepper, thinly sliced
09 1 small yellow onion, thinly sliced
10 0.5 teaspoon smoked paprika
11 1 teaspoon soy sauce (optional)

→ Quesadilla Assembly

12 180 g shredded Mexican blend cheese (or equal parts cheddar and mozzarella)
13 4 large flour tortillas

→ Serving Accompaniments

14 Sour cream, salsa, or guacamole, for serving

Instructions

Step 01

Coat the thinly sliced steak with salt, black pepper, and garlic powder, ensuring even coverage.

Step 02

Heat olive oil in a skillet over medium-high. Add seasoned steak and sear for 2 to 3 minutes on each side until well-browned and just cooked through. Remove steak and keep warm.

Step 03

In the same skillet, melt butter. Add red bell pepper, green bell pepper, and onion. Sauté until vegetables are soft and beginning to caramelize, about 6 to 8 minutes. Stir in smoked paprika and soy sauce if using. Remove from heat.

Step 04

Place a tortilla in a clean non-stick pan over medium heat. Scatter half of the cheese evenly on one side. Layer with half of the steak slices, then half of the sautéed vegetables, followed by the remaining cheese. Fold the tortilla in half and press gently.

Step 05

Toast quesadilla for approximately 2 minutes per side, or until the exterior is golden brown and the cheese has melted. Repeat with remaining tortillas and fillings.

Step 06

Transfer to a cutting board, slice into wedges, and serve promptly with sour cream, salsa, or guacamole on the side.

Notes

  1. For tender slices, cut steak against the grain. Allow steak to rest briefly after cooking for maximum juiciness.

Tools You'll Need

  • Large skillet or frying pan
  • Non-stick pan
  • Chef's knife
  • Cutting board
  • Spatula

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains milk (cheese, butter), wheat (flour tortillas), and soy (soy sauce, depending on brand)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 528
  • Total Fat: 27 g
  • Total Carbohydrate: 38 g
  • Protein: 31 g