Philly Cheesesteak Quesadillas

Step 1 -Set a large cast-iron skillet over high heat.

Step 2 -Pat the streaks dry with paper towels and season them well on both sides with the salt and the pepper.

Step 3 -Add 2 tablespoons of the oil to the pan and allow it to get hot.

Step 4 -Carefully add the steaks to the sizzling pan and cook until they are nicely browned on the underside, about 3 minutes.

Step 5 -Flip the steaks, add 2 tablespoons of the butter to the skillet, and allow the butter to melt.

Step 6 -Baste the melted butter on top of the steak with a spoon.

Step 7 -Cook the steaks until they have reached the internal temperature of at least 135 degrees F for medium-rare, about 5-7 minutes.

Step 8 -Transfer the steaks to a plate, cover, and let them rest and heat to an internal temperature of at least 145 degrees F for medium-rare, about 10-20 minutes.

Step 9 -While the steaks are resting, in a 10-inch cast-iron skillet over medium-high heat, add the remaining oil.

Step 10 -Add the onions to the oil and cook until they are about to be tender, about 5 minutes.

Step 11 -Add the bell pepper to the onion, season them with the salt and the pepper, and cook until the veggies are crisp-tender, about 7 minutes.

Step 12 -Transfer the veggies to a plate and carefully wipe out the pan.

Step 13 -On a clean cutting board, place 1 tortilla.

Step 14 -Top the tortilla with 1/4 of the cheese slices, 1/4 of the veggies, and 1/4 of the steak, in that order.

Step 15 -Top the filling with 1 of the tortillas.

Step 16 -Heat the clean cast-iron over high heat.

Step 17 -Add the remaining butter to the skillet and allow it to melt.

Step 18 -Carefully transfer the quesadilla to the pan and immediately reduce the heat to medium-low.

Step 19 -Cook the quesadilla until the underside is golden-brown, about 3 minutes.

Step 20 -Flip the quesadilla and cook until the other side is golden-brown, about 3 minutes.

Step 21 -Repeat the filling and cooking process with the remaining quesadilla ingredients.

Step 22 -Serve hot.