Pepper Steak Cheesy Quesadillas

Instructions

Step 1: Season the sliced steak with salt, pepper, and garlic powder. Heat 1 tablespoon olive oil in a skillet over medium-high heat and cook the steak for 3-4 minutes until browned. Remove and set aside.

Step 2: In the same skillet, add the remaining olive oil and sauté the bell peppers and onion for 4-5 minutes until tender and slightly caramelized.

Step 3: Lay out the tortillas. On one half of each, sprinkle a layer of cheese, add the steak, peppers, and onions, then top with more cheese. Fold over to form a half-moon shape.

Step 4: Melt a bit of butter in a clean skillet over medium heat. Cook each quesadilla for 2-3 minutes per side, pressing gently, until golden and the cheese is melted.

Step 5: Slice into wedges and serve hot with salsa, sour cream, or guacamole.

Storage Information

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to keep them crispy. Avoid microwaving as it can make the tortillas soggy.