Steak and Pepper Quesadillas
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Quesadillas are one of the easiest camping dinner ideas, and of course, they’re delicious. Who doesn’t love melted cheese held together with a slightly crispy tortilla? So good. These steak and pepper quesadillas are my favorite way to change up the classic cheese version.
Since steak is more expensive meat, it’s not something that I buy often. One of the great things about these quesadillas is that they don’t require a lot of steak, so they’re still really affordable.
Add in some sautéd peppers and onions, and you have yourself a seriously good camping dinner (or easy weeknight dinner).
Camp Equipment Spotlight:
This quesadilla recipe is simple, so not a lot of camp kitchen gear is needed. However, you will need some basics.
Camp Stove
A classic propane camp stove is my most-used piece of camp cooking gear.
While there are a lot of camp stove options with a wide range of prices, I use the Camp Chef Everest propane stove. It’s so well made and we love it! Don’t forget to pack the propane.
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Camp Cooking Starter Kit
Printable camping recipes, a gear checklist, and a camping meal planner so you can go camping with confidence and good food!
Cast Iron Pan
This entire camping meal is cooked in a cast-iron pan on the camp stove. I highly recommend getting a cast iron pan for camp cooking. They are super durable and can be used on a propane stove or over the campfire.
I have an antique Griswold cast iron pan, but these pans from Camp Chef are a great option too!
Cooler
A good cooler is a must for keeping the cheese and meat cold while you’re camping. We have a Yeti cooler and love it! It keeps our food cold for a long time.
Further Reading >> A Complete List of my Car Camping Kitchen Gear
Quesadilla Ingredients
- Flour Tortillas: Flour tortillas are what hold these quesadillas together. When cooked in the cast iron pan, they develop a deliciously crispy outer layer that’s just perfect!
- Sharp Cheddar Cheese: I prefer extra sharp cheddar cheese in these quesadillas, but you can swap in a more mild cheddar or a Colby jack cheese if you prefer. I usually buy the pre-shredded cheese since I’m camping and I want to keep things as simple as possible.
- Bell Pepper: Red and green bell peppers give these quesadillas a lot of color and a good crunch. I like to do half a red and half a green, but feel free to do just 1 green or 1 red bell pepper to keep it simple.
- Yellow Onion: Peppers, onions, and steak were made for each other.
- Steak: The star of the meal is, of course, the steak. I went with a top sirloin filet but any thin cut steak would work.
How to Make Steak and Pepper Quesadillas for Camping
Step 1: Cook the Steak
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 2 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.
Step 2: Cook veggies
Dice the peppers and onion.
Add a little butter or oil to the cast iron pan over medium heat and saute the veggies 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.
Step 3: Assemble
The last step is to assemble the quesadillas! 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!
Steak and Pepper Quesadillas
Ingredients
- 1/2 pound of thin-cut steak I use top sirloin
- 1 large bell pepper red or green
- 1/2 yellow onion
- 8-10 oz sharp cheddar cheese shredded
- 5 flour tortillas
- butter for cooking steak
- salt and pepper
- sour cream
Instructions
- 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!
I hope you enjoy this quesadilla recipe on your next camping trip. If you have any questions, ask me in the comments below.
