Ingredients
2 tbsp. extra-virgin olive oil, divided
12 oz. sirloin steak
Kosher salt
Freshly ground black pepper
1 medium yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
1 tbsp. Worcestershire sauce
2 medium flour tortillas
1/2 c. shredded mozzarella
1/2 c. shredded provolone
Preparation
Step 1In a large skillet, heat 1 tablespoon oil over medium-high heat. Season steak on both sides with salt and pepper. Add steak to skillet and cook until desired doneness, 3 to 4 minutes per side for medium. Transfer steak to a cutting board and let rest for 10 minutes. Slice into thin strips. Step 2Add onion and peppers to the skillet and cook over medium heat until soft, about 8 minutes. Add garlic and cook until fragrant, 1 minute more. Return sliced steak to skillet, add Worcestershire and stir to coat. Transfer pepper/steak mixture to a plate and wipe out skillet. Step 3Place a tortilla on a clean work surface. Sprinkle a quarter of the mozzarella on the bottom half, top with a quarter of the pepper/steak mixture, and a quarter of the provolone. Fold top half of tortilla over on top of filling. Repeat to make 3 more quesadillas. Step 4Return skillet to medium heat and add remaining tablespoon oil. Working in batches, add quesadillas to skillet and cook until golden and cheese is melty, 2 to 3 minutes per side.
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