By continuing to use this Website, you consent to our use of cookies and related technologies as described in our Privacy Policy. Please review our Privacy Policy for more details about how we use these technologies.
For the filling: In a large skillet, heat oil. Once hot, add the steak and cooked until browned, about 7 minutes. Remove from pan with a slotted spoon and place in a medium bowl. Set aside.
In the same pan, cook onion and bell pepper until tender, 5-7 minutes. Add in garlic and cook until fragrant, about 1 minute. Transfer into the bowl with the steak. Mix to combine. Season to taste with salt and pepper.
For the assembly: In each of 5 tortillas, spread 4 ounces of white queso on half the tortilla. Top with 4 ounces of steak filling and fold tortilla over, forming a half moon.
Cook quesadillas on a flattop or in a skillet over medium-high heat, adding oil as necessary. Quesadillas are done when the outside is golden brown and the insides are hot.