Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak and season with cumin, paprika, chili powder, salt, and pepper. Cook until browned, about 3-4 minutes per side. Remove from skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the bell peppers and onion, sautéing until softened and slightly charred, about 5-7 minutes.
Lay out four tortillas and evenly distribute the steak, sautéed peppers and onions, and shredded cheese among them. Top with the remaining tortillas.
Wipe the skillet clean and return to medium heat. Cook each quesadilla until golden brown and the cheese is melted, about 2-3 minutes per side.
Cut into wedges, garnish with fresh cilantro, and serve immediately.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 520 kcal | Servings: 4 servings
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