Pepper Steak Cheesy Quesadillas

🌯 Pepper Steak Cheesy Quesadillas

Description:
Sizzling, seasoned steak strips with sweet caramelized bell peppers and onions, loaded with melty cheese, all wrapped in golden-crisp tortillas. These quesadillas are perfect for a hearty lunch, quick dinner, or game-day snack!

🥘 Ingredients:

• 1 lb flat iron or skirt steak, thinly sliced against the grain
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 1 tbsp olive oil (for steak)
• 1 tbsp butter or oil (for veggies)
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 1½ cups shredded cheese (cheddar, Monterey Jack, or a mix)
• 4 large flour tortillas
• Optional: sour cream, salsa, or guacamole for serving

🔪 Instructions:

1. Season the steak with salt, pepper, and garlic powder.
2. Sear the steak:
   • Heat 1 tbsp olive oil in a pan over medium-high.
   • Sauté steak strips for 3–4 minutes until browned and cooked through.
   • Remove and set aside.
3. Caramelize the veggies:
   • In the same pan, add butter or oil.
   • Add sliced onions and bell peppers.
   • Cook for 7–8 minutes until soft and lightly caramelized. Set aside.
4. Assemble quesadillas:
   • On one half of each tortilla, layer cheese, steak, peppers/onions, and more cheese.
   • Fold the tortilla over to form a half-moon.
5. Cook quesadillas:
   • Heat a skillet over medium.
   • Cook each quesadilla for 2–3 minutes per side until golden and cheese is melted.
6. Slice & Serve:
   • Let cool slightly, then cut into wedges.
   • Serve with salsa, sour cream, or guacamole.

📝 Notes:

• Flat iron steak is tender and flavorful—great for quick cooking!
• Use pre-shredded cheese for convenience, or freshly shred for extra meltiness.
• A sprinkle of smoked paprika or chili flakes adds a spicy kick.

💡 Tips:

• Always slice steak against the grain for tenderness.
• Add jalapeños for extra heat.
• To reheat, toast in a pan for crispness (avoid microwaving—they get soggy).

🍽️ Servings:

Serves 4 generously — makes 4 large quesadillas or 8 halves.

⚡ Nutritional Info (Approximate per serving):

• Calories: 450–500
• Protein: 28g
• Fat: 28g
• Carbs: 30g
• Fiber: 2g

Will vary slightly based on cheese and tortilla size.

✅ Benefits:

• High in protein — great post-workout or energy meal
• Balanced with carbs, protein, and fats
• Customizable: add mushrooms, beans, or swap meat with tofu for a veg version
• Quick and easy for busy weeknights!

❓ Q&A

Q: Can I make these ahead of time?
A: Yes! Assemble and refrigerate. Cook when ready to eat for best results.

Q: What’s the best cheese for this?
A: Monterey Jack for meltiness, cheddar for flavor. A mix of both is ideal.

Q: Can I freeze them?
A: Yes. Wrap uncooked quesadillas tightly, freeze, and cook from frozen (add a few extra mins per side).