Pepper Steak Cheesy Quesadillas (Print Version)

Savory steak, colorful peppers, and gooey cheese folded in golden tortillas for a flavorful meal.

# Ingredients:

→ Meat

01 - 2 pounds flat iron steak, skirt steak, sirloin, or ribeye, sliced into 1/4 inch strips
02 - Salt, to taste
03 - Black pepper, to taste
04 - Granulated garlic, to taste

→ Vegetables

05 - 2 green bell peppers, chopped
06 - 1 yellow bell pepper, chopped
07 - 1 red bell pepper, chopped
08 - 1 white onion, diced

→ Sauce

09 - 1/2 cup soy sauce
10 - 1/2 cup brown sugar
11 - 1 tablespoon oyster sauce
12 - 1 tablespoon rice wine vinegar
13 - 1 tablespoon sesame oil
14 - 1 tablespoon garlic paste
15 - 1 tablespoon ginger paste
16 - 1 tablespoon red pepper flakes
17 - 2 tablespoons water (optional)

→ Quesadilla

18 - Large flour tortillas
19 - Mexican melting cheese, shredded
20 - Chipotle mayonnaise or sour cream
21 - Avocado oil, for griddle

# Steps:

01 - Cook chopped green, yellow, and red bell peppers with diced white onion on a griddle over medium-high heat until translucent, about 10 minutes. Remove from the griddle and set aside.
02 - Season sliced steak with salt, black pepper, and granulated garlic. Sear on the griddle for 6 to 8 minutes, stirring occasionally, until browned and cooked through.
03 - In a mixing bowl, combine soy sauce, brown sugar, oyster sauce, rice wine vinegar, sesame oil, garlic paste, ginger paste, red pepper flakes, and water if using. Stir until thoroughly mixed.
04 - Add the cooked vegetables back to the griddle with the steak, pour in the prepared sauce, and cook together until the mixture is well caramelized. Remove from heat.
05 - Clean the griddle surface with water, then add avocado oil to coat evenly.
06 - Place a large flour tortilla on the griddle and heat for 60 to 90 seconds. Flip, layer shredded Mexican cheese, a generous portion of the pepper steak mixture, chipotle mayo or sour cream, and additional cheese. Fold the tortilla over to form a quesadilla.
07 - Cook the assembled quesadilla until golden brown and the cheese has melted. Remove from the griddle, slice, and serve warm.

# Notes:

01 - For even browning, press the quesadilla gently with a spatula while toasting.

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