Shaved Steak Pepper Quesadilla
Crisp flour tortillas filled with browned shaved steak, soft peppers and onions, and melted cheese, finished with a honey vinaigrette drizzle.
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.
Notes
Substitutions: Use pepper jack for heat or mushrooms in place of some peppers.
Tips: Keep the steak slices thin and cook in batches.
Storage: Refrigerate up to 3 days and reheat in a dry skillet.
Nutrition is calculated for 1 of 4 servings.