• Combined the sliced steak, 1 teaspoon season salt, steak seasoning, and 1/2 teaspoons pepper in a ziplock bag. Mix until the seasoning has evenly coated the meat.
• Heat 1 tablespoon of oil in a cast iron skillet over medium high heat.
• Sear sliced steak in batches for 1 to 2 minutes per side depending on how done you like your steak. Do not crowd the pan.
• Remove the steak from the pan. Heat 1 tablespoon oil over medium heat in the same skillet. Toss in sliced onion and bell pepper. Sprinkle with 1 teaspoon season salt and 1/2 teaspoon pepper. Sauté veggies for 4 minutes or until tender, stirring occasionally.

Assemble the Quesadillas

• Heat a large skillet or griddle on medium high heat. Spray with non-stick cooking spray. Place a flour tortilla on the pan. Lay 4 slices of Provolone cheese evenly on the tortilla. Layer with the steak and veggies. Cover with an additional tortilla.
• Flip when the bottom side is browned. Continue to heat until both sides are browned and inside ingredients are beginning to melt together.
• Remove and cut into 6 wedges and repeat.
• Top with your favorites. I love to top with guacamole, salsa, sour cream, tomatoes and lettuce.