Steak Quesadilla

Pat the steak dry with paper towels. Slice it thinly against the grain.

Slice the bell pepper and onion into thin strips.

Heat 1 tbsp olive oil in a large skillet over medium-high heat.

Add the steak slices and cook for 2–3 minutes, stirring occasionally, until browned. Season with salt and pepper. Transfer to a plate.

Add the remaining 1 tbsp olive oil to the skillet. Sauté the bell pepper and onion for 3–4 minutes until softened. Season with salt and pepper.

Return the cooked steak to the skillet and toss to combine with the peppers and onions. Remove from heat.

Place one tortilla on the skillet over medium heat. Sprinkle half the cheese on one half of the tortilla, then distribute half the steak mixture on top.

Fold the tortilla in half and cook for 1–2 minutes until the bottom is golden and crispy.

Flip the quesadilla and cook for 1–2 minutes more until the other side is golden and the cheese is melted. Transfer to a cutting board.

Repeat steps 7–9 with the remaining ingredients to make the second quesadilla.

Cut each quesadilla in half and serve warm with pico de gallo or desired toppings.