Save
When I want something punchy but still simple for dinner, I throw together these pepper steak quesadillas. You get juicy steak strips, onions, and a bunch of peppers, all tossed in a sweet soy glaze. Then you stuff it inside warm tortillas with melty cheese. They always vanish super quick at my house, way better than ordering out.
Made these once for Super Bowl and everyone grabbed them right from the board. Now every sports night I'm asked to make this cheesy pepper steak dish again.
Tasty Ingredients
- Mexican melting cheese: Chihuahua or Oaxaca give you that glorious pull and creamy melt
- Large tortillas: flour ones hold up the best and keep everything inside
- Avocado oil: helps the outside get crispy and stops the quesadilla from sticking
- Chipotle mayo or sour cream: smooth sauces if you want some extra tang
- Green bell pepper: adds a crunchy bite and a burst of color
- Yellow bell pepper: a bit sweeter and mixes well with the others
- Red bell pepper: these light up the dish and taste best when sweet
- White onion: caramelizes and gets soft when cooked
- Flat iron or skirt steak: slice it thin against the lines for tender pieces
- Salt and pepper: bring out the beefiness, and a little garlic makes it shine
- Brown sugar: pick dark if you can, for that deep caramel flavor
- Soy sauce: go for a high quality to get a full umami kick
- Oyster sauce: toss in just a dab for a deeper savory taste
- Rice wine vinegar: tosses in a mild tangy note
- Sesame oil: nutty, toasty, and gives a rich aroma (always use toasted!)
- Garlic paste: seasons everything and mixes in easily
- Ginger paste: gives a pop of fresh flavor and you don’t have to peel anything
- Red pepper flakes: sprinkle to bring a little heat or a lot, up to you
Simple How-To Steps
- Toast and Serve:
- Lightly press the quesadilla and toast on both sides until crisp and golden. Cut into triangles and enjoy right away for gooey cheese and crunch
- Assemble the Quesadillas:
- Set a tortilla on your hot griddle. Warm it up, then flip. Load one side with cheese, heap on the steak and veggie filling, drizzle your dip of choice, and top with another cheese layer. Fold the empty side on top
- Clean Up and Oil the Griddle:
- Pour a splash of water and scrub off stubborn bits. Wipe it down, then drizzle avocado oil to keep sticking at bay
- Mix Up the Sauce:
- Put sesame oil, rice wine vinegar, brown sugar, red pepper flakes, soy sauce, oyster sauce, garlic paste, ginger paste, and a bit of water into a bowl. Whisk until smooth, then taste and adjust how you like
- Get Steak Ready:
- Rub the steak strips down with garlic, salt, and pepper. Toss them on the griddle in a thin layer, cook for around 8 minutes, spinning them as you go so they brown evenly
- Cook the Veggies:
- Slice up your onions and bell peppers evenly. Throw them on a warm griddle and let them get soft and golden (about 10 minutes) before taking them off
- Combine It All:
- Dump your peppers and onions back in with the steak on the griddle. Pour in the sauce. Stir everything until the liquid is thick and sticky and coats all the pieces just right
Save
Pick the most vibrant red peppers around! When I first made this with my mom, we doubled up, but they disappeared so fast we barely got a bite. Always a hit and makes dinner memories that last.
Smart Storage
After everything cools off, tuck leftovers into an airtight box and stash in the fridge, good for about three days. Need to save them longer? Wrap single portions and freeze. When you’re hungry, toss them back onto a hot skillet or a toaster oven so they turn crispy again. Don’t zap in the microwave—it’ll go floppy. My kids have no problem eating them cold straight out of the fridge though
Swap Guide
Out of flat iron steak? Use chicken or some pan-fried portobellos. No brown sugar? Just use honey instead. Skip oyster sauce or swap in more soy sauce plus a splash of hoisin for deep flavor. Any nicely melting cheese works, but if you want that epic cheese pull, stick with Oaxaca or Monterey Jack
Save
How to Serve
Cut into wedges and dish up with salsa and guac for a full meal. Doing apps? Cut even smaller slices and pass around with extra chipotle mayo. Perfect to set out for a party, or alongside a salad for busy weeknights
Food Story
This dish mixes Chinese-American pepper steak with classic diner flavors and spins it with cheesy tortillas in a Mexican style. That fusion is a favorite at my place, from football hangouts to busy weeknight suppers
Recipe FAQs
- → What's the best steak to use?
Flat iron, sirloin, skirt, or ribeye work great. Just slice them thin and go against the grain to keep things tender.
- → Can I pick different cheeses?
Of course! While Mexican-style cheese melts beautifully, cheddar, Monterey Jack, or even mozzarella work just fine.
- → How can I keep the wraps crunchy?
Let any extra liquid drip away from the steak and peppers. Then, toast your tortillas hot and quick to lock in the crunch.
- → Could I try a veggie version?
Absolutely! Swap steak for extra bell peppers or sautéed mushrooms. It tastes awesome and stays simple.
- → What are some dipping ideas?
Chipotle mayo rocks, but salsa, guac, or sour cream also pair great with these wraps.
- → Can I make these ahead of time?
Sure! Prep the filling ahead and store it in the fridge. Just load it into tortillas and cook them fresh when you’re ready.