Step-by-Step Instructions
Prep the Veggies:
Chop the bell peppers and onion evenly so they cook at the same rate. Heat your griddle over medium and cook the peppers and onion for about ten minutes. Wait until they are soft and translucent for a sweet base
Cook the Steak:
Season the steak strips with salt pepper and garlic. Spread them in an even layer on the griddle and cook for six to eight minutes. Flip occasionally so all slices brown evenly for the best crust
Mix the Sauce:
Whisk together the soy sauce brown sugar oyster sauce rice wine vinegar sesame oil garlic paste ginger paste red pepper flakes and water in a bowl. Stir until smooth and taste for balance
Combine Steak Veggies and Sauce:
Return the sautéed peppers and onions to the griddle with the steak. Pour in the sauce and toss to coat every piece. Let this cook several minutes until the sauce thickens and everything caramelizes together
Clean the Griddle and Add Oil:
With a little water scrape off browned bits and wipe the griddle. Add a drizzle of avocado oil so the quesadillas get a crisp crust
Assemble the Quesadillas:
Lay a tortilla on the hot griddle. Warm it for sixty to ninety seconds then flip it. Sprinkle a layer of cheese on one half add a scoop of pepper steak mix drizzle on chipotle mayo or sour cream then a little more cheese. Fold the tortilla over everything
Toast and Serve:
Cook each folded quesadilla until golden brown on both sides. Press gently for extra crispness. Slice into wedges and serve immediately for maximum melt and crunch
You Must Know
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