Steak Fajita Quesadilla

I decided to combine two of my sister's favorite dishes: steak fajitas and quesadillas. Oh, this dish was so good. What a great combination. The cheese melted over the steak, onions, and green peppers. My youngest daughter ate her whole quesadilla. Normally, she doesn't eat her whole quesadilla. The steak was tender. The dish was cheesy. Supper was fast. I know my sister will be making this dish real soon.

Steak Fajita Quesadilla
2 tsp vegetable oil, plus additional for the quesadilla
1 green pepper, cut into long thin strips
1 large onion , cut into long thin strips
1 lb. top sirloin steak
4 tsp butter
1 cup Mexican cheese blend
8 large flour tortillas

Directions:

1. In a large skillet, heat the vegetable oil over medium high heat.
2. Add the green pepper and onion. Stir occasionally. Cook for about 8 minutes.
3. Place the cooked onion and green peppers onto a plate. Set aside.
4. Add the steak to the pan. Saute for about 3 to 4 minutes or until the steak is cooked to the desired doneness. Set aside onto the plate with the green pepper and onion.
5. Reduce the heat to medium.
6. Add 1 tsp of vegetable oil and 1 tsp of butter to the pan.
7. Add one tortilla to the skillet.
8. Top the tortilla with 1/4 of the green pepper, onions, and steak.
9. Sprinkle some cheese blend over the steak. 
10. Top with another tortilla. Press down and allow to cook for a few seconds before flipping.
11. Allow the other side to cook until golden brown before removing from the pan.
12. Assemble the next tortilla as in step 6.  Add additional oil if needed.
13. Top the quesadillas as desired with lettuce, cheese, sour cream, salsa, tomatoes, etc.

Recipe by Jen of Sweet Morris.

One year ago...........................I made Winter Savory Chicken.
Three years ago.......................I made Lemon Curd.

Did you already know............
-Very rare steak is called blue rare.
-Rare steak has an internal temperature of around 125 degrees F.
-The USDA recommends the internal temperature for steak to reach medium doneness at 145 degrees F.