1 lb beef sirloin steak, cut in thin strips
1 bell pepper, sliced
1 onion, sliced
2 teaspoon Lawry’s Seasoned Salt, divided
1 teaspoon McCormick Montreal Steak Grill Mates Seasoning
1 teaspoon pepper, divided
16 slices provolone cheese
4 large flour tortillas
non-stick cooking spray
For the steak-combine the sliced steak, 1 teaspoon season salt, steak seasoning, and 1/2 teaspoon pepper in a ziplock bag. Mix until the seasoning has evenly coated the steak. 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 overcrowd the pan. Add 1 tablespoon of oil if the pan gets to dry.
While the steak is cooking, get your veggies sauteing.
For onions and peppers- Heat 1 tablespoon oil over medium heat in a large skillet. Toss in sliced onion and bell pepper. Sprinkle with 1 teaspoon season salt and 1/2 teaspoon pepper. Saute veggies for 8 to 10 minutes stirring frequently.
Now assemble the quesadillas. Heat 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 flour tortilla. On one side, top with steak. On the opposite side, top with the sauteed peppers and onion. Once the cheese has melted, fold the flour tortilla in half. Remove from the skillet and cut into 4 wedges. Eat and enjoy!