Preparation Steps

• Pat the steak dry and season with salt, pepper, and cumin.
• Heat a large skillet over high heat and add olive oil. When hot, add the steak slices in a single layer and sear 1 to 2 minutes per side until browned but still slightly pink. Remove steak and set aside.
• In the same skillet over medium heat, add a little more oil if needed and sauté the onions and bell pepper until softened, about 4 to 5 minutes. Add garlic and cook 30 seconds more.
• Return the steak to the skillet, toss to combine with the peppers and onions, then remove from heat.
• Wipe the skillet clean, return to medium heat, and melt 0.25 tbsp butter. Place one tortilla in the skillet, sprinkle with 0.5 cup shredded cheese, add a quarter of the steak and pepper mixture, then another 0.5 cup cheese and top with a second tortilla.
• Cook until the bottom is golden and the cheese begins to melt, about 2 to 3 minutes. Carefully flip and cook the other side until golden and cheese is fully melted, about 2 minutes more. Repeat with remaining tortillas.
• Transfer quesadillas to a cutting board, let rest 1 minute, then slice into wedges. Serve with lime juice and your choice of salsa or sour cream.