Pepper Steak Quesadillas Recipe

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Pepper Steak Quesadillas Recipe
Pepper Steak Quesadillas Recipe photo by Taste of Home
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Pepper Steak Quesadillas Recipe

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5 3 4
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“I came up with this savory snack when my family needed a quick lunch before running off in several directions,” writes Barbara Moore from Farmington, New Mexico. “I threw together what I had in the fridge and it was a big hit!”
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 pound beef top sirloin steak
  • 1/2 each medium green, sweet red and yellow pepper, julienned
  • 1 tablespoon chopped red onion
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh cilantro
  • 1/4 teaspoon dried rosemary, crushed
  • 4 flour tortillas (6 inches)
  • 6 cherry tomatoes, halved
  • 1/4 cup sliced fresh mushrooms
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat 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 145°; medium, 160°; well-done, 170°). 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 four wedges. Yield: 4 servings.
Originally published as Pepper Steak Quesadillas in Light & Tasty February/March 2006, p57

Nutritional Facts

1/2 each: 254 calories, 10g fat (4g saturated fat), 39mg cholesterol, 385mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

  • 1/2 pound beef top sirloin steak
  • 1/2 each medium green, sweet red and yellow pepper, julienned
  • 1 tablespoon chopped red onion
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh cilantro
  • 1/4 teaspoon dried rosemary, crushed
  • 4 flour tortillas (6 inches)
  • 6 cherry tomatoes, halved
  • 1/4 cup sliced fresh mushrooms
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  1. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat 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 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes.
  2. 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.
  3. 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.
  4. Bake at 425° for 5-10 minutes or until golden brown and cheese is melted. Cut each quesadilla into four wedges. Yield: 4 servings.
Originally published as Pepper Steak Quesadillas in Light & Tasty February/March 2006, p57

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Reviews forPepper Steak Quesadillas

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justmbeth User ID: 1196484 232319
Reviewed Sep. 5, 2015

"A big hit! Instead of steak, I used pre-sliced thin strips, which I had on-hand. I sprinkled with a bit of steak seasoning and saut?ed in the pan before I did the vegetables."

MY REVIEW
euge1 User ID: 3773156 64575
Reviewed Oct. 24, 2013

"we loved this..i used 1 med red onion sliced thin , 2 tortolas and 1/2 c of cheese to make serving size for 2 people"

MY REVIEW
jen k User ID: 1977993 57862
Reviewed Mar. 25, 2011

"Delicious, very easy to make. Whole family loved them, even my picky eater."

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