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Pepper Steak Cheesy Quesadillas

These Pepper Steak Cheesy Quesadillas are packed with tender steak, colorful peppers, sweet-spicy sauce, and gooey cheese—all crisped up in golden tortillas for a fast, satisfying meal.
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Ingredients
  

Meat:

  • 2 pounds flat iron steak or skirt, sirloin, or ribeye, sliced into ¼-inch thick strips
  • Salt pepper, and garlic powder for seasoning

Vegetables:

  • 2 green bell peppers chopped
  • 1 yellow bell pepper chopped
  • 1 red bell pepper chopped
  • 1 white onion diced

Sauce:

  • ½ cup soy sauce
  • ½ cup brown sugar
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 tablespoon red pepper flakes
  • 2 tablespoons water optional

Quesadilla Ingredients:

  • Large tortillas
  • Mexican melting cheese
  • Chipotle mayo or sour cream
  • Avocado oil for griddle

Instructions
 

  • Sauté bell peppers and onion in avocado oil over medium heat for 10 minutes until soft and golden. Set aside.
  • Season steak with salt, pepper, and garlic powder. Cook on the griddle for 6–8 minutes until browned and cooked through. Set aside.
  • Whisk together all sauce ingredients in a bowl until smooth.
  • Add steak and veggies back to the griddle. Pour in sauce and cook for 4–5 minutes until caramelized. Remove from heat.
  • Wipe clean with water, then lightly coat with avocado oil.
  • Warm a tortilla for 60–90 seconds. Flip, then add cheese, filling, chipotle mayo or sour cream, and more cheese. Fold in half.
  • Toast 2–3 minutes per side until crisp and cheese is melted. Cut into wedges and serve warm with dipping sauce.