Cheesesteak Quesadillas

Instructions

1. Prepare the meat
   Season the thinly sliced ribeye steak with salt, pepper, and garlic powder. If the slices are large, cut them into smaller, bite-sized pieces for easier cooking and eating.
2. Cook the vegetables
   Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced bell peppers and onions. Cook until softened and slightly caramelized, about 8-10 minutes, stirring occasionally. Transfer to a plate and set aside.
3. Cook the steak
   In the same skillet, add 1 tablespoon of vegetable oil and butter. Once hot, add the seasoned steak in a single layer (cook in batches if needed). Cook for 2-3 minutes until browned, then flip and cook for another 1-2 minutes. Add Worcestershire sauce and stir to combine. Return the cooked peppers and onions to the skillet and mix well with the steak. Remove from heat.
4. Assemble the quesadillas
   Lay out the flour tortillas on a clean work surface. Sprinkle about 2 tablespoons of cheese on one half of each tortilla. Top with a portion of the steak, peppers, and onion mixture, distributing evenly among all tortillas. Add another 2 tablespoons of cheese on top of the steak mixture. Fold the tortillas in half to create semicircles.
5. Cook the quesadillas
   Heat the remaining tablespoon of oil in a large skillet or griddle over medium heat. Working in batches, cook the quesadillas for 2-3 minutes per side until golden brown and crispy, and the cheese is fully melted. Press down gently with a spatula while cooking to help seal them.
6. Serve
   Let the quesadillas rest for 1 minute before cutting each into 3 triangles. Serve hot, optionally with sides like sour cream, guacamole, or hot sauce.