You Must Know
- Rich in protein and veggies
- Freezer friendly for quick meals
- Perfect party food or weeknight dinner
I always use the sweetest red bell peppers I can find since their flavor deepens when caramelized on a hot griddle. The first time my mom helped me make these we doubled the recipe and still had none left by the end of dinner. It is a true crowd-pleaser and the memories are always as good as the food.
Storage Tips
Once cooled store leftover quesadillas in an airtight container in the fridge for up to three days. For longer storage wrap individually and freeze. To reheat simply pop them back on a hot skillet or in a toaster oven which brings back that irresistible crispiness. I never recommend microwaving since it can make them soft but my kids are known to snatch the cold leftovers straight from the fridge
Ingredient Substitutions
No flat iron steak Use chicken strips or portobello mushrooms for a just as juicy filling. If you do not have brown sugar honey is a great swap. Skip oyster sauce if needed and add a splash more soy sauce and a bit of hoisin for depth. Any good melting cheese will work but for extra stretch try Oaxaca or Monterey Jack
Serving Suggestions
Slice into triangles and serve as a main dish with guacamole and salsa. For appetizers cut smaller wedges and plate with extra chipotle mayo for dipping. These are at home on any party spread or as a hearty dinner with a green salad on the side
Recipe Roots
Pepper steak has roots in both Chinese stir fry and American diner classics. The quesadilla twist takes that popular flavor combo and wraps it up in a cheesy Mexican staple. This fusion recipe is a regular at our house for game night potlucks and quick weeknight meals
Pro Tips
- Let the sauce simmer until sticky for best flavor
- Slice steak thin against the grain for tenderness
- Add cheese both under and over the filling for the ultimate gooey melt
Recipe FAQs
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