INGREDIENTS

• 1 1/2 lbs. Blackwell Angus top sirloin steaks Prepared Fajita seasoning, to taste
• 1 can (9 oz.) roasted red peppers, medium diced 4 onions, thinly sliced
• 10 oz. Monterey jack cheese, shredded
• 8 flour tortillas (10 inch)
• 2T olive oil
• 2 cups salsa
• 1 cup sour cream
• 2 limes, wedged

INSTRUCTIONS

1. Pre-heat grill to medium high heat.
   
2. Season steaks with Fajita seasoning to taste.
   
3. Heat up a sauté pan over medium heat, add 2 tablespoons of olive oil and sliced onions; then cook onions until they are golden brown.
   
4. Set aside.
   
5. While onions are cooking, put the meat on the grill and cook it to your desired doneness as determined by an internal meat thermometer, 135°F for medium rare.
6. Remove the meat from the grill and let it rest for 5 minutes before slicing.
   
7. Slice the meat thin across the grain and set aside for the quesadilla.
8. Lay down 4 tortillas.
   
9. Sprinkle them with half of the cheese, onions, peppers and meat.
   
10. Sprinkle with the rest of the cheese.
    
11. Place 4 tortillas on top.
    
12. Brush on some olive oil and place on the grill with the oiled side down.
    
13. Brush the other side with oil.
    
14. Using a spatula, carefully turn over when the cheese starts to melt and the outside of the tortilla starts to get golden brown.
    
15. Remove from the grill when the other side is golden brown.
    
16. Place on a cutting board and cut into desired size.
    
17. Serve with salsa, sour cream and lime wedges.
    
18. Enjoy!