1. Prep the Ingredients:
– Thinly slice the steak against the grain for tenderness.
– Slice the onion and bell pepper into thin strips.
– Shred the cheese if not pre-shredded.
2. Sauté the Steak and Vegetables:
– Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
– Add the sliced steak to the skillet and season with salt and pepper. Cook until browned and cooked through, about 3-4 minutes per side. Remove from the skillet and set aside.
– In the same skillet, add the remaining tablespoon of olive oil.
– Add the sliced onions and bell peppers to the skillet. Cook until softened and slightly caramelized, about 5-6 minutes. Remove from the skillet and set aside.
3. Assemble the Quesadillas:
– Place a large flour tortilla on a clean surface.
– Sprinkle a layer of shredded cheese evenly over one half of the tortilla.
– Top the cheese with a portion of the cooked steak, sautéed onions, and bell peppers.
– Fold the tortilla over the filling to create a half-moon shape.
4. Cook the Quesadillas:
– Heat a large skillet or griddle over medium heat.
– Carefully transfer the assembled quesadilla to the skillet or griddle.
– Cook until the bottom is golden brown and crispy, about 2-3 minutes.
– Carefully flip the quesadilla and cook until the other side is golden brown and the cheese is melted, another 2-3 minutes.
– Repeat with the remaining tortillas and filling ingredients.
5. Serve and Enjoy:
– Once cooked, transfer the quesadillas to a cutting board and let them cool for a minute.
– Use a sharp knife or pizza cutter to slice each quesadilla into wedges.
– Serve hot with your favorite toppings such as salsa, sour cream, or guacamole.
