Cup of Yum
1. In a small bowl, add 2 tablespoons of olive oil, adobo sauce, chili powder, paprika, cumin, salt and pepper and mix well to combine.
2. Then, add the sirloin steak and toss to coat well on both sides. Then cover it with plastic wrap and refrigerate for at least 30 minutes (up to 2 hours).

Saute the veggies

1. In a cast iron skillet or non stick pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced bell peppers and onion and sauté for 7-8 minutes, stirring often until the onion becomes translucent. Then add the minced garlic and sauté for an additional minute until fragrant.
2. Remove the veggies from the skillet and place in a bowl or on a plate and set aside.

Cook the steak

1. Place the marinated steak in the same skillet and sear the meat over medium heat for 2-3 minutes then flip and cook and cook until desired doneness.
2. Remove the steak from the pan and allow it to rest on a plate or cutting board for about 5 minutes. Then slice it against the grain into thin slices (for the most tender bites) and then into smaller cubes.

Assemble the quesadillas

1. Add a ½ tablespoon of butter to the skillet and melt in over medium-low heat. Place a flour tortilla in the pan and add ½ cup of shredded mozzarella, some of the sautéed veggies, and steak onto it.
2. Fold the tortilla in half and cook for 2 minute until golden brown. Then flip in over and cook for another 1-2 minute until the cheese has melted.
3. Serve the quesadillas with any favorite toppings like salsa, guacamole, sour cream, lime juice, or chopped cilantro.