Pepper Steak and Cheese Quesadillas with Bell Peppers (Print version)

Crisp flour tortillas filled with juicy pepper steak, sweet bell peppers, onions, and melty cheese for a hearty skillet dinner.

# Ingredients:

For the steak and peppers

01 - 1 lb (450 g) sirloin, skirt steak, or flank steak, thinly sliced against the grain
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon ground cumin
07 - 1 tablespoon olive oil
08 - 1 tablespoon unsalted butter
09 - 1 red bell pepper, thinly sliced
10 - 1 green bell pepper, thinly sliced
11 - 1 small yellow onion, thinly sliced
12 - 1 tablespoon lime juice

For the quesadillas

13 - 4 large flour tortillas, 10 inches each
14 - 1 1/2 cups (170 g) shredded Monterey Jack cheese
15 - 4 oz (115 g) provolone cheese, shredded or chopped
16 - 1 teaspoon olive oil or cooking spray, for the skillet
17 - Salsa, sour cream, guacamole, or lime wedges, for serving

# Instructions:

01 - Pat the steak dry. Toss it with salt, black pepper, garlic powder, smoked paprika, and cumin until evenly coated.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak in a single layer and cook for 2-3 minutes, stirring once or twice, until browned and just cooked through. Transfer to a plate.
03 - Lower the heat to medium. Add the butter, bell peppers, and onion to the same skillet. Cook for 6-8 minutes, stirring often, until softened and lightly browned. Stir in lime juice, then remove from the heat.
04 - Return the steak and any juices to the skillet with the peppers. Toss well and taste for seasoning. If the filling looks wet, cook for 1 more minute to reduce moisture.
05 - Place a tortilla on a board. Sprinkle cheese over one half, add steak and peppers, then add more cheese on top. Fold the plain half over the filling. Repeat with the remaining tortillas.
06 - Heat a clean skillet over medium heat and lightly oil it. Cook each quesadilla for 2-3 minutes per side, pressing gently, until golden brown and the cheese is fully melted.
07 - Transfer to a cutting board and rest for 1 minute. Slice into wedges and serve hot with salsa, sour cream, guacamole, or lime wedges.

# Good to know:

01 - Best eaten right after cooking while the tortilla is crisp and the cheese is melted.
02 - Cook the filling ahead and assemble just before serving for the best texture.
03 - Cut steak against the grain for a more tender bite.

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