INGREDIENTS
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16 slices provolone cheese
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4 large flour tortillas
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2 teaspoon Lawry’s Seasoned Salt, icon divided
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1 lb beef sirloin steak, cut in thin strips
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1 teaspoon McCormick Montreal Steak Grill Mates Seasoningicon
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1 teaspoon pepper, divided
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1 bell pepper, sliced
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1 onion, sliced
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canola oil
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non-stick cooking spray
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1 teaspoon pepper, divided
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16 slices provolone cheese
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4 large flour tortillas
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canola oil
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non-stick cooking spray
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DIRECTIONS
- For the Steak
- Combine the sliced steak, 1 teaspoon season salt, steak seasoning, and 1/2 teaspoon pepper in a ziplock bag. Mix until the seasoning has evenly coated the steak.
- In a cast iron skillet over medium high heat, heat 1 tablespoon of oil.
- Sear sliced steak in batches, for 1 to 2 minutes per side, depending on how do you like your steak.
- If the pan is dry, let add 1 tablespoon of oil. Remove steak from pan. In the same skillet, heat 1 tablespoon oil. Toss in sliced onion and bell pepper. Sprinkle with 1 teaspoon season salt and 1/2 teaspoon pepper. Sauté veggies for 5 minutes or until tender, stirring frequently.
- For Assemble the Quesadillas
- Heat large skillet or griddle on medium high heat. Spray with non-stick cooking spray.
- Place flour tortilla on pan. Lay 4 slices of Provolone cheese evenly on the flour tortilla. On one side, top with steak. On the opposite side, top with the sauté peppers and onion.
- Once the cheese has melted, fold the flour tortilla in half. Remove from the skillet and cut into 4 wedges. Ready serving!
