INGREDIENTS

• 1½ pounds Preferred Angus® top sirloin steaks Prepared Fajita seasoning, to taste
• 1 can (9 ounces) roasted red peppers, medium diced 4 onions, thinly sliced
• 10 ounces Monterey jack cheese, shredded
• 8 flour tortillas (10-inch)
• 2 tablespoons 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 sauté pan over medium heat, add 2 tablespoons of olive oil and sliced onions; cook onions until they are golden brown.
   
4. Set aside.
   
5. While onions are cooking, put meat on grill and cook to your desired doneness as determined by internal meat thermometer, (135°F (57°C) for medium rare).
6. Remove meat from grill and let rest for 5 minutes before slicing.
   
7. Slice meat thin across grain and set aside for quesadillas.
8. Lay down 4 tortillas.
   
9. Sprinkle tortillas with onions, peppers, meat and half the cheese.
   
10. Sprinkle with remaining cheese.
    
11. Place 4 tortillas on top.
    
12. Brush with olive oil and place on grill with oiled side down.
    
13. Brush other side with oil.
    
14. Using a spatula, carefully turn over when cheese starts to melt and outside of tortilla becomes golden brown.
    
15. Remove from grill when both sides are golden brown.
    
16. Place on cutting board and cut to desired size.
    
17. Serve with salsa, sour cream and lime wedges.
    
18. Enjoy!