Preparation Steps

• Season the sliced steak with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat and cook steak slices for 2 to 3 minutes per side until just browned. Remove steak and set aside.
• In the same skillet, add the sliced onion and bell pepper. Sauté until softened and slightly caramelized, about 4 to 5 minutes. Squeeze lime juice over the vegetables and return the steak to the pan to briefly combine.
• Wipe the skillet clean and reduce heat to medium. Melt a little butter in the skillet. Place one tortilla in the pan, sprinkle an even layer of shredded cheese over half the tortilla, add a portion of the steak and pepper mixture, then top with a little cilantro and more cheese.
• Fold the tortilla over to form a half-moon and cook until the bottom is golden and the cheese begins to melt, about 1 to 2 minutes. Carefully flip and cook the other side for another 1 to 2 minutes.
• Transfer to a cutting board, let rest 1 minute, then slice into wedges. Repeat with remaining tortillas and filling. Serve hot with salsa, sour cream, or guacamole if desired.