In a large skillet, heat the olive oil over medium-high heat.
Add the thinly sliced steak to the skillet and season with garlic powder, onion powder, ground cumin, salt, and black pepper.
Cook the steak for about 5-7 minutes, or until it’s cooked to your desired level of doneness. Remove the steak from the skillet and set aside.
Cook the Vegetables:
In the same skillet, add the sliced red bell pepper, green bell pepper, and yellow onion.
Sauté the vegetables for about 5-7 minutes, or until they are tender and slightly caramelized. Remove from the skillet and set aside.
Assemble the Quesadillas:
Place a large flour tortilla on the skillet over medium heat.
Sprinkle a generous amount of shredded Mexican blend cheese over half of the tortilla.
Add a portion of the cooked steak and sautéed vegetables on top of the cheese.
Fold the tortilla over to create a half-moon shape.
Cook the Quesadillas:
Cook the quesadilla for about 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
Repeat with the remaining tortillas and filling.
Serve:
Cut the quesadillas into wedges and garnish with chopped fresh cilantro, if desired.
Serve immediately with sour cream, salsa, and guacamole on the side.
Enjoy these Loaded Steak Quesadillas for a delicious and satisfying meal that’s perfect for any occasion!