Every Helping
Sign in

Dinner recipe · from the recipe book

Flank Steak Quesadillas with Roasted Pepper Salsa

Smoky seared flank steak and melty cheddar tucked into crisp wheat tortillas, topped with a sweet, tangy roasted red pepper salsa.

Flank Steak Quesadillas with Roasted Pepper Salsa

Ingredients

  • 1 lb450 gFlank steakpatted dry
  • 8 tortillas392 gFlour tortillas, 8-inch
  • 1 cup shredded100 gCheddar cheeseshredded
  • 2 medium238 gRed bell pepperquartered and seeded
  • 1 medium123 gTomatoesdiced
  • 1 medium110 gRed onionhalf sliced thin, half finely diced
  • 1 whole14 gJalapeñoseeded and minced
  • 2 cloves6 gGarlicminced
  • ½ cup chopped8 gFresh cilantrochopped
  • 2 tbsp30 gLime juice
  • 1½ tsp3 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 1 tbsp15 gCanola oil
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Mix the cumin, paprika, black pepper and half of the salt, and rub it all over the flank steak; let it sit while you make the salsa.
  2. Heat a large dry skillet over medium-high heat. Char the bell pepper pieces skin side down until blackened in spots and soft, about 8 minutes; cool briefly, then chop finely.
  3. In a bowl, combine the chopped roasted pepper, tomato, the diced half of the red onion, the minced jalapeño, garlic, cilantro, lime juice and the remaining half of the salt. Set the roasted pepper salsa aside.
  4. Add half of the canola oil to the skillet and sear the flank steak 4 to 5 minutes per side until it reaches 145°F (63°C) inside; rest it 3 minutes, then slice thinly across the grain.
  5. In the same skillet, cook the sliced half of the red onion over medium heat for 3 minutes until just soft; transfer to a plate.
  6. Lay out the tortillas. On half of each, scatter cheddar, sliced steak and the softened onion, then fold over.
  7. Brush the skillet with some of the remaining half of the canola oil and cook the quesadillas two at a time over medium heat, 2 to 3 minutes per side, until golden and the cheese melts, using the rest of that oil for later batches.
  8. Cut each quesadilla into wedges and serve with the roasted pepper salsa spooned on top.

Contains: Milk, Gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book