1 1/2-2lb. Top Sirloin steak
1 pkg. taco seasoning
Olive or Vegetable oil
1 clove garlic, minced
1 medium onion, diced
1 can Rotel Tomatoes, drained
1 4 oz. can mushrooms, drained and chopped
12 flour tortillas
2 cups shredded Colby/Jack cheese or cheddar cheese
Salt and pepper to taste
Cutting against the grain, slice the steak into thin strips, no more than ¼” thick. (hint: put steak in freezer for 30 minutes before cutting, it will make it easier to slice when it’s cold). Transfer steak strips to a large mixing bowl, drizzle with a little Olive oil and sprinkle with taco seasoning. Stir to coat, cover and refrigerate at least 1 hour.
Add some oil to a large skillet over medium-high heat. Spread the steak strips evenly in pan and allow to sear for 1 ½ minutes. Turn the steak strips over and cook another 1-2 minutes. Remove from pan to a large dish. Add more oil to the skillet and heat. Add onions and sauté 5-7 minutes, or until tender, then add minced garlic, and cook and stir another 1 minute, or until fragrant. Add ½ can Rotel tomatoes and mushrooms. Stir and simmer for 5 minutes. Remove to a bowl and set aside.
Wipe the skillet clean and place over medium-low heat. Add a light drizzle of oil to the pan. Place 1 flour tortilla in the skillet and top some shredded cheese. Then, to only one half of the tortilla, add some of the cooked steak and vegetables. Once the cheese starts to melt, about 1 minute, use a spatula to fold the side with the cheese only over the steak side. Hold the quesadilla down with your spatula until the filling has melded together, about 1 minute. Repeat with the remaining tortillas, adding an additional light drizzle of oil to the pan as needed. Cut in quarters, serve with your favorite toppings and enjoy.