Red Pepper Steak Tostadas Recipe

Fire up your taste buds with these sizzling Red Pepper Steak Tostadas! Inspired by Sabroso's Southwest Dining Guide, this recipe delivers bold flavors with a lighter touch. Perfectly crisp tostadas are loaded with savory steak, sweet bell peppers, and a cool, creamy ranch-salsa dressing. A quick and easy weeknight meal that's bursting with Southwestern flair!

Prep Time 15 mins
Cook Time 35 mins
Calories 452.6 kcal
Protein 55g
Rating 4.9 (8 Reviews)
Red Pepper Steak Tostadas 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

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How to Make Red Pepper Steak Tostadas

  1. Preheat oven to 375°F (190°C).
  2. In a small bowl, whisk together 1/2 cup ranch dressing and 1/4 cup salsa. Cover and refrigerate.
  3. Lightly spray a baking sheet with nonstick cooking spray.
  4. Arrange 6 corn or flour tostada shells on the prepared baking sheet. Bake for 5-6 minutes, flipping halfway through, until golden and crisp.
  5. While the tostadas bake, heat 1 tablespoon of olive oil in a large skillet over medium heat.
  6. Add 1 pound of thinly sliced steak strips to the skillet and cook until well browned, about 5-7 minutes.
  7. Add 1 large bell pepper (any color), thinly sliced, to the skillet. Cook over medium-high heat until the peppers are softened and the steak begins to char slightly, about 3-5 minutes.
  8. Evenly distribute 2 cups of shredded lettuce among the toasted tostadas.
  9. Top each tostada with the steak and pepper mixture.
  10. Drizzle the chilled ranch-salsa dressing over the tostadas.
  11. Sprinkle with 1/2 cup of shredded cheddar cheese (or your favorite cheese) and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

35 g

Sugar

20g

Fat

43g

Carbs

5g