Crispy golden tortillas packed with tender seasoned steak, sweet sautéed peppers, caramelized onions and plenty of melted cheese. Finished with a sticky, savoury pepper-steak sauce, these loaded quesadillas make an irresistible lunch, dinner or weekend treat!
Ingredients
For the pepper steak:
2 lb flat iron, skirt, sirloin or ribeye steak, sliced into ¼-inch strips
Salt, to taste
Black pepper, to taste
Granulated garlic, to taste
2 green bell peppers, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 white onion, diced
For the sauce:
½ cup soy sauce
½ cup brown sugar
1 tbsp oyster sauce
1 tbsp rice wine vinegar
1 tbsp sesame oil
1 tbsp garlic paste
1 tbsp ginger paste
1 tbsp red pepper flakes
2 tbsp water, optional
For assembling:
Large flour tortillas
Shredded Mexican melting cheese
Chipotle mayonnaise or sour cream
Avocado oil, for cooking
Method
1️⃣ Heat a large griddle or frying pan over medium-high heat. Add the chopped green, yellow and red peppers with the diced onion. Cook for around 8–10 minutes, stirring regularly, until softened and lightly caramelized. Transfer the vegetables to a plate and set aside.
2️⃣ Season the sliced steak generously with salt, black pepper and granulated garlic.
3️⃣ Place the steak onto the hot griddle and cook for 6–8 minutes, turning occasionally, until browned on the outside and cooked to your liking.
4️⃣ While the steak cooks, prepare the sauce by mixing the soy sauce, brown sugar, oyster sauce, rice wine vinegar, sesame oil, garlic paste, ginger paste and red pepper flakes. Add the water for a slightly thinner consistency.
5️⃣ Return the cooked peppers and onions to the griddle with the steak. Pour over the sauce and toss everything together.
6️⃣ Continue cooking until the sauce reduces, becomes glossy and coats the steak and vegetables in a rich caramelized glaze. Remove the filling from the heat.
7️⃣ Carefully clean the griddle, then add a light coating of avocado oil.
8️⃣ Lay down a large flour tortilla and spread shredded cheese over one half. Add a generous serving of the pepper-steak mixture, followed by more cheese. Drizzle with chipotle mayonnaise or add a spoonful of sour cream.
9️⃣ Fold the tortilla over the filling and cook for 2–3 minutes on each side, pressing gently, until crisp and golden brown with completely melted cheese inside.
🔟 Transfer to a board, allow it to rest briefly, then slice into wedges and serve warm. Enjoy!