• 1 tablespoon olive oil
• ½ lb skirt steak (225 g), sliced into thin strips
• salt, to taste
• pepper, to taste
• ¼ cup onion (40 g), julienned
• ¼ cup green bell pepper (25 g), julienned
• 2 large flour tortillas
• 4 slices provolone cheese, double for 2 quesadillas

Garnish

• fresh parsley
• 1 cup cheese sauce (240 g)

Preparation

1. Heat olive oil in a large skillet and add the strips of skirt steak. Season with salt & pepper and cook 5-7 minutes. Remove from the pan.
2. Add onion and bell peppers to the pan and cook until slightly soft. Remove from skillet.
3. Place the tortilla in the pan and add a layer of cheese on half of the tortilla followed by the steak, peppers and onions. Top with more cheese and fold in half.
4. Cook for 6 minutes over medium heat, flipping half way.
5. Serve with cheese sauce and garnish fresh parsley.
6. Enjoy!