Steak Cheese Steak Quesadillas

Instructions

1. Prepare the Steak: If your steak isn’t pre-sliced, place it in the freezer for 15-20 minutes to firm up. This makes it much easier to slice paper-thin. Slice the steak against the grain into very thin strips. Season with a pinch of salt and pepper.
2. Cook the Veggies: Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced onions and bell peppers. Cook for 5-7 minutes, stirring occasionally, until they are softened and have some caramelized spots. Add the minced garlic and cook for one more minute until fragrant. Remove the veggie mixture from the skillet and set aside.
3. Cook the Steak: In the same skillet, add the thinly sliced steak in a single layer (you may need to do this in two batches to avoid steaming). Cook for 2-3 minutes, without moving it, to get a good sear. Then, toss and cook until the steak is just cooked through, about 1-2 more minutes. Avoid overcooking.
   · Deglaze: Pour in the Worcestershire sauce, scraping up any browned bits from the bottom of the pan. This adds incredible flavor.
4. Combine Filling: Return the cooked veggies to the skillet with the steak. Toss everything together and cook for one final minute. Taste and adjust seasoning if needed. Transfer the entire mixture to a bowl.
5. Assemble the Quesadillas:
   · Wipe the skillet clean and place it over medium heat.
   · Lay one tortilla flat. On one half of the tortilla, sprinkle a layer of shredded cheese.
   · Spoon a generous amount of the steak and pepper mixture over the cheese.
   · Top with another sprinkle of cheese (this acts as “glue” to hold the other side on).
   · Fold the bare half of the tortilla over the filling.
6. Cook the Quesadillas:
   · Lightly butter the outside of the tortilla or spray your skillet with cooking spray.
   · Carefully place the quesadilla in the preheated skillet. Cook for 2-4 minutes per side, pressing down gently with a spatula, until the tortilla is golden brown and crispy and the cheese is fully melted.
   · Repeat with the remaining tortillas and filling.
7. Serve: Remove the quesadilla to a cutting board. Let it rest for 1 minute before slicing into wedges with a sharp knife or pizza cutter. Serve immediately with your favorite dipping sauces.