Ingredients

2 strip steaks, about 1 in thick

S&P

1 tablespoon vegetable oil

1 (5/2oz) package Boursin cheese, crumbled (Garlic & Fine Herbs flavor)

1 1/2 cups shredded sharp Cheddar cheese

4 (12 in) flour tortillas

1/2 cup jarred roasted red peppers, drained and patted dry with paper towels and sliced thin

4 scalling, sliced thin

Preparation

  1. Pat steaks dry with paper towels and season with S&P.

  2. Heat oil in a large nonstick skillet over medium-high heat until just smoking.

  3. Cook steaks until well browned, 3-5 min per side. Transfer to plate and let rest for 5 minutes, then slice thin against grain. Wipe out skillet.

  4. While steaks rest, combine Boursin, cheddar, 1/2 tsp salt and 1 tsp pepper in a medium bowl.

  5. Divide cheese mixture event over one half of each tortilla, leaving 1/2 in border around edge.

  6. Top with peppers, scallions and sliced steak. Fold tortillas over filling and press down firmly.

  7. Add 2 quesadillas to empty skillet and cook over medium-high heat until golden and crisp, 1-2 minutes.

  8. Flip quesadillas and cook until golden brown and cheese is melted, 1 to 2 minutes.

  9. Transfer to cutting board and repeat with remaining quesadillas. Cut into wedges and serve.