Ingredients
4 large flour tortillas
1 cup shredded cheese (cheddar or Monterey Jack)
1/2 cup bell peppers, sliced
1/2 cup onions, sliced
2 tablespoons olive oil
Salt and pepper to taste
Sour cream and salsa for serving
Directions
1. Warm the olive oil in a skillet over medium heat. Add the sliced onions and bell peppers, sprinkle with a little salt and pepper, and sauté until they’re soft and fragrant.
2. Take a tortilla and on one half, layer some of the cooked steak, those tender veggies, and a generous sprinkle of cheese.
3. Fold the tortilla over to make a half-moon shape, then place it back in the skillet. Cook for 2 to 3 minutes on each side, pressing gently, until the cheese is melted and the tortilla turns beautifully golden and crisp.
4. Move your quesadilla to a cutting board, slice it into wedges, and serve warm with sour cream and salsa on the side. Enjoy every bite!
