This shaved steak pepper quesadilla fills crisp flour tortillas with browned beef, sweet sauteed peppers and onions, and melted provolone, then finishes with a drizzle of honey vinaigrette.
It brings the flavors of a classic steak sandwich into a handheld meal that cooks in a single skillet in about thirty five minutes. The thin steak cooks in minutes, and the cheese holds everything together so each wedge slices cleanly.
Table of Contents
Why This Shaved Steak Pepper Quesadilla Recipe Works
Thin shaved steak browns fast and stays tender, so there is no marinating or long simmering before the beef is ready.
Cooking the onions and peppers first softens them and sweetens their edges, which balances the savory beef and sharp cheese.
Cheese on both sides of the filling glues the fold together, so the tortilla crisps without the filling sliding out.
Ingredients for Shaved Steak Pepper Quesadilla
- You need twenty four ounces of shaved sirloin or ribeye, one onion, one bell pepper, two cups of shredded provolone or pepper jack, and four large flour tortillas.
- A tablespoon each of olive oil and butter handle the cooking, black pepper seasons the beef, and a honey vinaigrette adds a sweet tang for drizzling.
Steak. Very thin slices cook in a few minutes, so ask the butcher to shave the meat or freeze it for thirty minutes and slice it yourself.
Peppers and onions. Cut the vegetables into thin strips so they soften at the same pace as the steak browns.
Cheese. Provolone gives a mild, creamy melt, and pepper jack adds a bit of heat.
Tortillas. Large flour tortillas fold over the filling and crisp nicely in butter.
Vinaigrette. A honey based vinaigrette adds sweetness and acid that cut through the rich cheese and beef.
How to Make Shaved Steak Pepper Quesadilla
1. Cook the vegetables. Heat the oil and butter in a large skillet over medium heat, add the onion and bell pepper, and saute until soft.
2. Brown the steak. Add the shaved steak, season with pepper, and cook until browned and no longer pink, then move the mixture to a bowl.
3. Wipe the pan. Wipe out the skillet so the tortillas toast cleanly without leftover juices.
4. Fill the tortilla. Place a tortilla in the pan, sprinkle half with cheese, add a portion of the steak mixture, top with more cheese, and fold over.
5. Crisp the quesadilla. Cook three to four minutes per side until the tortilla is golden and the cheese has melted.
6. Slice and drizzle. Cut each quesadilla into wedges and drizzle with the honey vinaigrette before serving.
How to Serve Shaved Steak Pepper Quesadilla
Serve the wedges hot with fresh corn salsa and creamy guacamole. Cilantro lime rice turns the quesadillas into a full dinner, and street corn salad adds a bright side.
How to Store and Reheat Shaved Steak Pepper Quesadilla
Cool leftover quesadillas quickly and refrigerate them in an airtight container for up to three days. Reheat in a dry skillet over medium heat for four minutes per side until the cheese melts and the beef reaches 165 F. Freezing makes the tortillas soggy, so plan to eat them within a few days.
Tips and Variations for Shaved Steak Pepper Quesadilla
Flag the allergens. This dish contains wheat, milk, and possibly soy or sesame in the tortillas or vinaigrette, so read each label.
Do not taste raw steak. Do not taste the beef before it is cooked, and use a clean board and tongs for the cooked meat.
Check the heat. Whole steaks are safe at 145 F, but thin shaved beef should be browned until no pink remains.
Do not crowd the pan. Cook the steak in two batches if needed, because crowding steams the meat instead of browning it.
Pat dry. Blot the meat with a paper towel before cooking so it sears quickly.
Add mushrooms. Sliced mushrooms cooked with the onions add savory depth.
Control the heat. Use pepper jack if you like spice, or provolone for a mild plate.
Check trusted guidance. See the University of Wisconsin Extension leftovers guidance for cooling and reheating tips.
Frequently Asked Questions About Shaved Steak Pepper Quesadilla
Which cut of beef works well in shaved steak pepper quesadilla?
Ribeye gives the most flavor, and sirloin is leaner, and both slice thinly and cook fast.
Can I make shaved steak pepper quesadilla ahead of time?
Cook the steak and vegetables a day ahead, then assemble and crisp the tortillas just before serving.
How do I keep shaved steak pepper quesadilla from getting soggy?
Drain the filling, wipe the pan, and use plenty of cheese on both sides of the filling.
Can I use corn tortillas?
Large flour tortillas fold better, but small corn tortillas can be used for taco style quesadillas.
What can I use for the vinaigrette?
Whisk honey, olive oil, and vinegar with a pinch of salt, or use a store bought honey vinaigrette.
Shaved Steak Pepper Quesadilla
Equipment
- Large skillet
- Spatula
- Cutting board
Ingredients
Main Ingredients
- 24 oz shaved sirloin or ribeye steak thinly sliced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion sliced
- 1 bell pepper sliced
- ½ tsp black pepper
- 4 large flour tortillas 10 inch
- 2 cup shredded provolone or pepper jack cheese
- 3 tbsp honey vinaigrette store bought or homemade, for drizzling
Instructions
Cooking
- Saute. Cook the onion and bell pepper in the oil and butter until soft.
- Brown. Add the steak and pepper and cook until browned with no pink remaining. Move to a bowl and wipe the pan.
- Fill. Layer cheese, steak mixture, and more cheese on half of each tortilla and fold.
- Crisp. Cook 3 to 4 minutes per side until golden and the cheese melts.
- Serve. Slice into wedges and drizzle with the vinaigrette.
