Pepper Steak Cheesy Quesadillas (Print Version)

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

# 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:

01 - Coat the thinly sliced steak with salt, black pepper, and garlic powder, ensuring even coverage.
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.
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.
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.
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.
06 - Transfer to a cutting board, slice into wedges, and serve promptly with sour cream, salsa, or guacamole on the side.

# Notes:

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

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