Pepper Steak Quesadillas

Craving a delicious and easy-to-make meal? These Pepper Steak Quesadillas are the perfect combination of savory steak, sweet peppers, and a mouthwatering sauce, all wrapped up in a crispy tortilla. Whether you’re cooking for a crowd or just want a quick and satisfying dinner, this recipe will hit the spot!

What makes these quesadillas so special?

The secret lies in the homemade pepper steak sauce, which brings a unique blend of sweet, savory, and spicy flavors to the dish. The combination of soy sauce, brown sugar, and red pepper flakes adds depth and a touch of heat that perfectly complements the tender steak and fresh vegetables.

Can I customize this recipe?

Absolutely! Feel free to switch up the types of peppers or use a different cut of steak, like sirloin or ribeye, depending on your preference. You can also adjust the spice level by adding more or fewer red pepper flakes. For a vegetarian version, simply replace the steak with mushrooms or extra veggies.

Ingredients

•2 pounds flat iron steak (or skirt, sirloin, or ribeye), sliced into thin 1/4” thick strips

•Salt, pepper, and garlic (for seasoning the steak)

Vegetables:

•2 green bell peppers, chopped

•1 yellow bell pepper, chopped

•1 red bell pepper, chopped

•1 whole white onion, diced

Pepper Steak Sauce:

•1/2 cup soy sauce

•1/2 cup brown sugar

•1 tablespoon oyster sauce

•1 tablespoon rice wine vinegar

•1 tablespoon sesame oil

•1 tablespoon garlic paste

•1 tablespoon ginger paste

•1 tablespoon red pepper flakes

•2 tablespoons water (optional)

For Quesadillas:

•Large tortillas

•Mexican melting cheese

•Chipotle mayo or sour cream

•Avocado oil (for griddle)

Instructions

Prepare the Vegetables for Pepper Steak Quesadillas

To begin, heat your griddle to a medium-high temperature. Add the chopped green, yellow, and red bell peppers, along with the diced white onion. Cook these vegetables for about 10 minutes, stirring occasionally, until they become soft and translucent.

This step is crucial as it brings out the natural sweetness of the peppers and onions, making them the perfect complement to the savory pepper steak. Once the veggies are ready, move them to a cooler part of the griddle or transfer them to a bowl to keep warm.

Season and Cook the Steak Strips for Quesadillas

Next, take your 2 pounds of flat iron steak (or your preferred cut, like skirt, sirloin, or ribeye) and slice it into thin 1/4” strips. Season the steak generously with salt, pepper, and garlic.

Place the seasoned steak strips onto the griddle and cook for about 6-8 minutes, stirring occasionally to ensure even cooking. The goal is to achieve a nice sear on the outside while keeping the inside tender. This step is essential for locking in the flavors, ensuring your pepper steak is juicy and flavorful when it’s added to the quesadillas.

Make the Perfect Pepper Steak Sauce

While your steak is cooking, it’s time to prepare the pepper steak sauce, which will bring your quesadillas to life. In a bowl, combine 1/2 cup soy sauce, 1/2 cup brown sugar, 1 tablespoon oyster sauce, 1 tablespoon rice wine vinegar, 1 tablespoon sesame oil, 1 tablespoon garlic paste, 1 tablespoon ginger paste, and 1 tablespoon red pepper flakes.

Optionally, add 2 tablespoons of water to adjust the thickness of the sauce. This sauce blends the sweet and savory notes with a hint of spice, creating a rich flavor profile that elevates your pepper steak and quesadillas to the next level.

Combine Steak, Vegetables, and Pepper Steak Sauce

Once your steak strips are cooked to perfection, add the previously cooked peppers and onions back to the griddle. Mix everything together and then pour in the pepper steak sauce. Stir the mixture continuously to ensure that all the steak and vegetables are coated with the sauce.

Allow the mixture to cook for a few more minutes until the sauce caramelizes and thickens, forming a glossy coating over the steak and vegetables. This step infuses every bite of the pepper steak with the delicious flavors of the sauce, making these quesadillas irresistible.

Prepare the Griddle for Quesadilla Assembly

After the pepper steak and vegetables are cooked and removed from the griddle, it’s important to clean the griddle surface to prevent any burning. Add a small amount of water to the griddle surface to help lift and clean off any sticky sauce residue left behind.

Once cleaned, add a light coating of avocado oil to the griddle. This not only prevents the quesadillas from sticking but also gives them a nice crispy texture.

Assemble and Cook the Pepper Steak Quesadillas

Now, it’s time to assemble the pepper steak quesadillas. Place a large tortilla on the oiled griddle and warm it for about 60-90 seconds. Flip the tortilla to warm the other side. Begin layering with a handful of Mexican melting cheese, followed by a generous portion of the pepper steak mixture.

Add a drizzle of chipotle mayo or a dollop of sour cream for an extra kick of flavor. Top it off with more cheese to help seal the quesadilla when folded. Fold the tortilla in half, pressing down gently to secure the filling.

Toast the Quesadillas and Serve

Allow the quesadilla to toast for a few minutes on each side, using a spatula to press down occasionally to ensure even browning. You want the outside of the tortilla to become golden brown and crispy, while the cheese inside melts and binds everything together.

Once the quesadilla is nicely toasted, remove it from the griddle. Use a sharp knife or a pizza cutter to slice the quesadilla into wedges. Serve the pepper steak quesadillas hot, and enjoy the perfect blend of savory steak, sweet peppers, and melted cheese in every bite.

Below is a printable recipe card!

Pepper Steak Quesadillas

Difficulty: Easy

Print Recipe Pin Recipe

Course: Appetizer, Main Course

Cuisine: American, Mexican

Ingredients Method

Ingredients

2 pounds flat iron steak or skirt, sirloin, or ribeye, sliced into thin 1/4" thick strips
Salt pepper, and garlic (for seasoning the steak)
2 green bell peppers chopped
1 yellow bell pepper chopped
1 red bell pepper chopped
1 whole white onion diced
1/2 cup soy sauce
1/2 cup brown sugar
1 tablespoon oyster sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoon red pepper flakes
2 tablespoons water optional
Large tortillas
Mexican melting cheese
Chipotle mayo or sour cream
Avocado oil for griddle

Method

Cook chopped bell peppers and onion on griddle until translucent, about 10 minutes. Remove and set aside.
Season steak with salt, pepper, and garlic. Cook on griddle for 6-8 minutes.
Combine soy sauce, brown sugar, oyster sauce, rice wine vinegar, sesame oil, garlic paste, ginger paste, red pepper flakes, and water to make sauce.
Add veggies back to the griddle with the steak, pour in sauce, and cook until caramelized. Remove mixture from griddle.
Clean griddle surface with water and add avocado oil.
Place tortilla on griddle, warm for 60-90 seconds, flip, and add cheese, pepper steak mixture, chipotle mayo or sour cream, and more cheese. Fold into quesadilla.
Toast until golden brown, cut, and serve.

If you loved these Pepper Steak Quesadillas, be sure to check out all my other mouthwatering recipes! From quick weeknight dinners to impressive dishes for entertaining, I’ve got something for everyone. Explore more delicious ideas by following the link below and bring the joy of cooking into your kitchen today!