• In a small bowl, add 2 tablespoons of olive oil, adobo sauce, chili powder, paprika, cumin, salt and pepper and mix well to combine.
  3 tablespoon olive oil, 2 tablespoons adobo sauce, 1 teaspoon chili powder, 1 teaspoon smoked paprika, ½ teaspoon ground cumin, ½ teaspoon salt, ¼ teaspoon pepper
• 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).
  1 pound sirloin steak

Saute the veggies

• 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.
  1 green pepper, 1 large onion, 3 garlic cloves
• Remove the veggies from the skillet and place in a bowl or on a plate and set aside.

Cook the steak

• 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.
• 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

• 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 cups freshly shredded mozzarella cheese, 2 tablespoon butter, 8 flour tortillas
• 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.
• Serve the quesadillas with any favorite toppings like salsa, guacamole, sour cream, lime juice, or chopped cilantro.