Pepper Steak Quesadillas Food

PEPPER STEAK QUESADILLAS

Steps:

• Lightly oil the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. , Meanwhile, in a large skillet coated with cooking spray, saute peppers and onion for 5-6 minutes or until tender. Add garlic; cook 1 minute longer. Sprinkle with cilantro and rosemary. , Place two tortillas on a baking sheet coated with cooking spray. Cut steak into thin strips; place on tortillas. Using a slotted spoon, place pepper mixture over steak. Top with tomatoes, mushrooms, cheese and remaining tortillas; lightly spray top of tortillas with cooking spray. , Bake at 425° for 5-10 minutes or until golden brown and cheese is melted. Cut each quesadilla into 4 wedges.

GRILLED STEAK, CHIPOTLE AND PEPPER JACK QUESADILLAS

Steps:

• Preheat an outdoor grill over medium.
• Whisk the garlic, cumin, lime and oranges juices and 1/2 teaspoon salt together in a medium bowl. Add the steak, coat well in the mixture and let marinade for 10 minutes.
• Lightly oil the grill grates. Grill the steak, flipping once, until medium rare, 2 to 6 minutes per side depending on the thickness. Remove to a cutting board and let rest 5 minutes. Slice the steak against the grain and reserve.
• Lay a tortilla on a work surface and top evenly with 1/2 cup pepper-jack cheese. Add 1/4 of the steak and some chopped chipotle in adobo and sauce. Fold the tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
• Melt 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
• Cut into triangles and serve with guacamole, salsa, scallions and sour cream.

STEAK & GREEN PEPPER QUESADILLAS WITH HOT SAUCE & SMOKY RED PEPPER CREMA

Steps:

• • Wash and dry all produce. • Halve, core, and thinly slice green pepper crosswise into strips. Pat diced steak* dry with paper towels.
• • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add green pepper and cook, stirring occasionally, until slightly softened, 3-4 minutes.
• • Add steak to pan with green pepper. Season with Southwest Spice, pepper, and a big pinch of salt. Cook, stirring occasionally, until green pepper is tender and steak is browned and cooked through, 2-3 minutes. • Turn off heat; remove from pan. Wipe out pan.
• • Place tortillas on a clean work surface or cutting board. • Sprinkle one half of each tortilla with pepper jack. Top with steak mixture, then sprinkle with Mexican cheese. Fold tortillas in half to create quesadillas.
• • Heat a drizzle of oil in pan used for steak over medium heat. Add quesadillas and cook until tortillas are golden brown and cheese has melted, 3-4 minutes per side. • 4 SERVINGS: Cook quesadillas in batches.
• • Slice quesadillas into 3 wedges each; divide between plates. Dollop with smoky red pepper crema and drizzle with hot sauce to taste. Serve.

STEAK AND PEPPER QUESADILLAS

Steps:

• Add about 1 Tbsp of butter or oil to the cast iron pan over medium-high heat and sear the steak on both sides for about 3 minutes to develop some color on both sides.
• Remove the steak from the pan, and let it rest covered in foil or with another plate while you cook the veggies.
• Dice the pepper and onion.
• Add a little butter or oil to the cast iron pan over medium heat and saute the veggies with a pinch of salt and pepper until they soften and develop a little browning on the edges. This should take about 5 minutes, stirring occasionally.
• Once the veggies are just about done, cut the steak into bite-sized pieces, and add it to the peppers in the pan. Cook everything together for a few minutes. Remove the peppers and steak from the pan and set aside.
• Now it's time for assembly. Place half of your flour tortilla onto the pan and sprinkle that half with cheese.
• Layer on some of the pepper and steak mix, and a little more cheese to bind everything together.
• Fold over the other half of the tortilla. Cook over medium-low heat for a few minutes on each side to melt the cheese and develop a slight golden brown on the tortilla.
• Remove from the pan, slice into wedges, and serve with sour cream. Enjoy!

QUESADILLAS WITH SAUSAGE AND PEPPERS

Steps:

• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon and stirring occasionally, until browned and mostly cooked through, about 5 minutes.
• Add the bell peppers, onion, garlic, oregano, 1/2 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Add 1/3 cup each marinara sauce and water and cook, stirring, until the vegetables are lightly coated and the skillet is mostly dry, 3 to 5 minutes. Transfer to a medium bowl and carefully wipe out the skillet.
• Lay the tortillas on a work surface. Top one side of each tortilla with 1/4 cup mozzarella, 1/2 tablespoon Parmesan, one-quarter of the sausage-and-peppers mixture and another 1/4 cup mozzarella and 1/2 tablespoon Parmesan. Fold the tortillas over the filling and gently press.
• Brush the tortillas with the remaining 1 tablespoon olive oil. Working in two batches, cook the quesadillas in the reserved skillet over medium heat until browned, about 2 minutes per side.
• Warm the remaining 1 cup marinara sauce in a small saucepan or the microwave. Cut the quesadillas into wedges. Serve with the sauce for dipping.

EASY PEPPER STEAK

Steps:

• Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes. , Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.

STEAK QUESADILLAS

Steps:

• In medium bowl, combine black beans, cilantro, tomatoes, avocado, lime juice and cayenne; stir to combine.
• Season with salt and pepper.
• Rub steak with oregano; season with salt and pepper.
• In a 10-inch skillet, heat 1 t oil over high.
• Add steak to skillet, and cook, turning once, until browned and still rare, 2-3 minutes per side. (Steak will cook a little longer in the quesadillas during baking).
• Transfer steak to a cutting board; let rest 5 minutes before slicing 1/4 inch thick.
• Preheat oven to 425 degrees with racks in upper and lower thirds.
• Brush one side of each tortilla with remaining 2 teaspoons oil.
• Place 1 tortilla, oiled side down, on each of two baking sheets.
• Dividing evenly, layer with half of the cheese, then onion and steak, ending with remaining cheese.
• Top with remaining tortillas, oiled side up.
• Press lightly to seal.
• Bake, turning over once (with wide spatula), until lightly browned and crispy, about 5 minutes per side.
• Transfer to a cutting board; cut each quesadilla into 6 triangles.
• Serve with black bean salsa and sour cream.

CHEESESTEAK QUESADILLA RECIPE BY TASTY

Steps:

• Heat olive oil in a large skillet and add the strips of skirt steak. Season with salt & pepper and cook 5-7 minutes. Remove from the pan.
• Add onion and bell peppers to the pan and cook until slightly soft. Remove from skillet.
• Place the tortilla in the pan and add a layer of cheese on half of the tortilla followed by the steak, peppers and onions. Top with more cheese and fold in half.
• Cook for 6 minutes over medium heat, flipping half way.
• Serve with cheese sauce and garnish fresh parsley.
• Enjoy!

PHILLY CHEESESTEAK QUESADILLAS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat a skillet over medium heat; cook and stir beef until browned, 5 to 7 minutes. Add onions and green bell peppers to beef; cook and stir until softened, 5 to 10 minutes. Pour barbeque sauce over beef mixture and simmer until sauce is slightly reduced, about 10 minutes.
• Lay 4 tortillas on a baking sheet and top each with beef mixture and Cheddar cheese. Top each Cheddar cheese layer with a tortilla.
• Bake in the preheated oven for 10 minutes; flip the quesadillas and cook until cheese is melted, about 5 minutes more.