Step 1

In a small bowl combine the spices for the fajita seasoning.

Step 2

Pat the steak dry on both sides.

Step 3

Evenly sprinkle the fajita seasoning on both sides of the steak (there will be some seasoning left for the onions and peppers). Let this sit for 15-20 minutes while prepping the rest of the recipe.

Step 4

Heat a large skillet over medium-high heat with one tablespoon of avocado oil.

Step 5

Add the steak in the skillet and cook on each side for approximately 3-5 minutes until the internal temperature reaches 130 degrees F.

Step 6

Remove the steak and place on a cutting board, loosely cover with foil or parchment paper and let rest.

Step 7

While the steak rests, cook the bell peppers and onions in the same skillet. Drizzle the skillet with the avocado oil, add the peppers and onions, and sprinkle with the remaining seasoning.

Step 8

Stir to coat the peppers and onions in the seasoning. Cook for 5-7 minutes until softened.

Step 9

Slice the steak thinly against the grain and then give a rough chop to make bite size pieces.

Step 10

Prepare the quesadillas by placing a flour tortilla on a clean comal or skillet heated over medium heat. Sprinkle half of the tortilla with the shredded cheese, then add a layer of chopped steak, top with the peppers and onions, then sprinkle with additional cheese.

Step 11

Fold the tortilla over and cook for 2-3 minutes until toasted, and golden.

Step 12

Flip and continue cooking the other side an additional 2-3 minutes until cheese is completely melted and both sides of the tortilla are toasted and golden.

Step 13

Continue cooking in batches until all tortillas are cooked.

Step 14

Serve quesadillas with any additional toppings or sauces as desired.