Steak Fajita Quesadillas

Ingredients

• 2 tablespoons olive oil
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 onion, thinly sliced
• 1 teaspoon chili powder
• Salt and freshly ground black pepper, to taste
• 1 pound steak, thinly sliced against the grain
• 8 flour tortillas
• 2 cups shredded Mexican cheese blend
• Sour cream and guacamole, for serving

Directions

1. Stir together cumin, oregano, chili powder, and 1 tsp. salt in a small bowl. Coat the steak on every side with the spice blend. For the skillet method, warm 1 Tbs. of the oil in a large nonstick skillet over medium-high heat; if you prefer the grill, oil it first and bring it to medium high (400°F to 475°F). Cook the steak to rare, turning it once, 4 to 5 minutes. Move it to a cutting board. After it rests for 5 minutes, cut it into thin slices across the grain.
2. Set the pan back over the heat, adding more oil if the surface looks dry. Drop in the bell pepper, onion, and garlic, salt them generously, and cook, stirring now and then, about 5 minutes, until the onion has softened and the peppers are still crisp-tender. Scoop the mixture into a bowl and set it aside. Clean the skillet with paper towels and keep it handy.
3. Lay the tortillas out on a work surface. Cover half of each tortilla with 1/3 cup of the cheese. Divide the steak and vegetables evenly over the cheese. Scatter the remaining 2 cups cheese over the steak and vegetables. Fold the bare half of each tortilla over the filling to close it.
4. Pour 1 tsp. of the oil into the skillet and warm it over medium heat until it shimmers. Place 2 quesadillas in the pan and cook them about 3 minutes per side, until golden-brown and melted inside. Move them to a clean cutting board, then cook the remaining quesadillas with the remaining oil in 2 more batches. Cut the quesadillas into wedges and put out the salsa, guacamole, sour cream, and hot sauce alongside.