Here’s a full recipe for Pepper Steak Quesadilla – The Ultimate Fusion Comfort Food 🌮🥩🧀
Pepper Steak Quesadilla
Ingredients
For the Pepper Steak Filling:
1 lb flank steak or sirloin, thinly sliced
1 tbsp soy sauce
1 tbsp oyster sauce (optional, for depth)
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp black pepper
½ tsp red pepper flakes (optional, for heat)
1 medium onion, sliced into strips
1 red bell pepper, sliced
1 green bell pepper, sliced
2 tbsp olive oil (or butter)
For the Quesadillas:
4 large flour tortillas
2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
2 tbsp butter (for crisping tortillas)
For Serving (optional):
Sour cream
Salsa or pico de gallo
Guacamole
Instructions
Marinate Steak: In a bowl, toss sliced steak with soy sauce, oyster sauce, Worcestershire sauce, garlic powder, and black pepper. Let sit 15–20 minutes while prepping veggies.
Cook Veggies: Heat 1 tbsp oil in a skillet over medium-high heat. Add onions and peppers, sauté until tender and slightly charred (about 5–6 minutes). Remove and set aside.
Cook Steak: Add another 1 tbsp oil to skillet. Sear marinated steak strips for 3–4 minutes until browned and cooked through. Add veggies back to skillet, toss together.
Assemble Quesadillas:
Heat a clean skillet over medium heat.
Butter one side of a tortilla, place it butter-side down in skillet.
Sprinkle cheese, then spoon pepper steak mixture evenly over.
Add more cheese, then top with another tortilla (butter side up).
Cook Quesadillas: Cook until golden brown and crispy, about 2–3 minutes per side, flipping carefully. Cheese should be melted.
Slice & Serve: Cut into wedges, serve hot with sour cream, salsa, or guacamole.
🔥 Tip: For extra comfort, drizzle some queso sauce on top or sprinkle fresh cilantro before serving.
Would you like me to also give you a spicy chipotle crema dip to go with these quesadillas?