Cook the steak:

Cup of Yum
1. Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and season with chili powder, cumin, smoked paprika, salt, and pepper.
2. Cook the steak for 4-5 minutes, stirring occasionally, until browned and cooked through. Remove from the skillet and set aside.

Sauté the vegetables:

1. In the same skillet, add the onion, bell pepper, and garlic. Sauté for 3-4 minutes, until softened and slightly caramelized. Remove from heat and set aside.

Assemble the quesadillas:

1. Lay a tortilla flat and sprinkle half of it with a generous amount of shredded cheese. Add the cooked steak and sautéed vegetables, then top with a little more cheese.
2. Fold the tortilla in half, creating a half-moon shape. Repeat with the remaining tortillas and fillings.

Grill the quesadillas:

1. Heat a large skillet or griddle over medium heat and add 1 tablespoon of butter.
2. Place one quesadilla in the skillet and cook for 2-3 minutes on each side, until golden brown and crispy, and the cheese is fully melted.
3. Remove the quesadilla from the skillet and set aside. Repeat with the remaining quesadillas, adding more butter as needed.

Serve:

1. Slice the quesadillas into wedges and serve with your favorite dipping sauces like salsa, sour cream, or guacamole. Garnish with fresh cilantro if desired.