In a medium sized bowl, mix 2 tablespoons of olive oil, smoked paprika, chili powder, ground cumin, ½ tsp salt, black pepper, and adobo sauce. Add in the steak and toss to coat. Cover it with plastic paper and refrigerate for 30 minutes to 2 hours.

Add tablespoon olive oil into a skillet and place it over medium heat. Add the sliced green bell pepper and sliced onion, then add ½ tsp of salt. Sauté for 8 minutes, stirring regularly until soft. Once the onion is translucent, add minced garlic and stir for a minute. Remove from heat and set aside.

Next cook marinated steak in an iron-cast skillet over medium heat searing the meat from both sides for 2-3 minutes and cook until desired doneness. I like to cook my meat medium or medium well, which is an internal temperature of around 140 degrees F.

Remove from the pan onto a cutting board and allow the steak to rest for a few minutes before slicing. This helps retain juices and ensures a juicy and tender filling for your quesadillas.

Slice the steak into bite-sized pieces or strips (slice the steak against the grain. This ensures that the meat is tender and easy to bite into).

Prepare your quesadillas bt laying down a tortilla and adding shredded mozzarella, sauteed veggies, and steak.

Add some butter into a preheated skillet, place the filled tortilla in the pan, and fold it in half. Cook until the cheese is melted, and the tortilla is golden brown, usually 2-3 minutes per side.

For added freshness and flavor, serve the steak quesadillas with your favorite toppings, such as salsa, guacamole, sour cream, or chopped cilantro.

Drizzle with fresh lime juice if desired.