Skillet Steak and Green Pepper Quesadillas with Smoky Crema

There’s something irresistible about a perfectly crispy quesadilla-golden on the outside, gooey and packed with flavor on the inside. These steak and green pepper quesadillas bring together tender diced steak seasoned with a southwest spice blend, sautéed green peppers and a double dose of cheese: pepper jack and a Mexican cheese blend. All cooked in one skillet for minimal cleanup.

Serve them with a dollop of smoky red pepper crema and a dash of hot sauce for a kick. This is the kind of meal that feels like a treat but comes together in no time-perfect for busy weeknights when you want something satisfying without the fuss.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

10 ounce Diced SteakView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Thinly slice the long green pepper into rings. Pat the diced steak dry with paper towels and season with salt, black pepper and the southwest spice blend.
2. Heat 1 teaspoon of cooking oil in a large non-stick skillet over medium-high heat. Add the seasoned steak and cook, stirring occasionally, until browned and cooked through, about 4-5 minutes. Transfer to a plate and set aside.
3. Reduce heat to medium and add the remaining 1 teaspoon of oil to the skillet. Add the sliced green pepper and sauté until tender and lightly charred, about 3-4 minutes. Remove from skillet and set aside with the steak.
4. Wipe the skillet clean. Place one flour tortilla in the skillet. Sprinkle half of the pepper jack cheese and half of the Mexican cheese blend evenly over the tortilla. Top with half of the cooked steak and half of the sautéed green peppers. Drizzle with half of the hot sauce if desired. Place the second tortilla on top.
5. Cook over medium heat until the bottom tortilla is golden brown and the cheese begins to melt, about 2-3 minutes. Carefully flip the quesadilla using a spatula and cook the other side until golden and the cheese is fully melted, another 2-3 minutes.
6. Transfer the quesadilla to a cutting board and let it rest for 1 minute. Cut into wedges. Serve with smoky red pepper crema and additional hot sauce on the side.

Recipe Tips

FAQ

Can I use a different type of pepper?

Yes, you can substitute the long green pepper with bell pepper or poblano for a different flavor.

How do I make the smoky red pepper crema?

The crema is typically made by blending roasted red peppers with sour cream or crema, smoked paprika and a pinch of salt. You can find it pre-made or make your own.

Can I prepare these quesadillas ahead of time?

They are best fresh, but you can prep the steak and peppers in advance. Assemble and cook just before serving for the crispiest texture.