Start by slicing the steak against the grain into thin strips. Slice your bell pepper and onion as well, making them ready to sauté.

In a large mixing bowl, toss the steak strips with the fajita seasoning, salt, and pepper to coat evenly.

In a skillet over medium-high heat, drizzle a tablespoon of olive oil. Once hot, add the sliced onions and bell peppers, cooking for about 3-5 minutes until they’re tender and slightly caramelized. Remove the veggies from the skillet and set aside.

In the same skillet, add another drizzle of olive oil if necessary and add the seasoned steak strips. Cook for about 4-6 minutes, or until the meat is browned and cooked to your preferred level of doneness. Return the veggies to the skillet and mix well.

Take a tortilla and sprinkle a layer of cheese on half of it. Pile on some of the steak and veggie mixture, then sprinkle with a bit more cheese before folding the tortilla over.

In the same skillet, reduce the heat to medium and cook the folded quesadilla for about 2-3 minutes on each side until golden brown and the cheese has melted. Remove from the skillet and slice into wedges.

Serve hot with your favorite toppings, such as salsa, sour cream, and guacamole.