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Instructions
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.
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