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🔪 Prep the Ingredients

Marinate the Steak:

In a bowl, combine olive oil, chili powder, garlic powder, cumin, smoked paprika, lime juice, lime zest, salt, and pepper. Add the steak strips, toss to coat, and marinate for 15–20 minutes.

Sauté the Veggies:

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the bell peppers and onion, season with salt and pepper, and sauté for 4–5 minutes until softened and slightly charred. Remove and set aside.

Cook the Steak:

In the same skillet, cook the marinated steak strips over medium-high heat for 3–4 minutes, stirring occasionally, until browned and cooked to your desired doneness (medium is recommended).

🔥 Assemble and Cook the Quesadillas:

Heat a large skillet or griddle over medium heat.

Place one tortilla in the skillet. Sprinkle 1/2 cup of cheese over half the tortilla.

Add a layer of cooked steak, sautéed peppers and onions, and a sprinkle of cilantro (if using). Top with another 1/4 cup of cheese.

Fold the tortilla in half over the filling. Cook for 2–3 minutes per side, until the tortilla is golden and crispy and the cheese is melted. Repeat for the remaining tortillas.

🍴 Serve It Like This:

Slice each quesadilla into wedges and arrange on a cutting board or platter.

Serve with lime wedges for squeezing over the top.

Pair with sour cream or salsa for dipping, and a side of Mexican rice or a simple salad 🥗🍚

🔥 Pro Tips:

For extra crispiness, brush the outside of the tortilla with a little olive oil before cooking.

Add a pinch of red pepper flakes to the steak marinade for a spicier kick.