Quesadillas-Philly Steaks

I made these quesadillas using Philly Steaks for Philly sandwiches. The procedure is somewhat the same as making the Philly steaks but I used tortillas instead of hoagie rolls.

1 lb. sirloin steak, sliced very thinly in strips
½ tsp. Salt
½ tsp. Garlic powder
½ tsp. Black pepper
1 yellow onion thinly sliced
Provolone cheese slices or preferred cheese
Half a package shredded Monterey Jack cheese
Butter

Garnish:

Fresh tomatoes, diced
Cilantro leaves
Sour cream
Jalapenos for nachos

Sprinkle the thinly sliced beef with salt, pepper and garlic powder. Mix thoroughly and set aside for a few minutes.

Cut the onion in half lengthwise then very thinly slice them like they are shredded. Heat a frying pan with one tablespoon oil or olive oil on low heat. Saute the onions until caramelized or lightly browned. Take them out from pan. Add another tablespoon oil and when hot, saute the beef until they are no longer pink or red, about 2 minutes on med.-high heat. Remove from pan. Dry the frying pan and put back on the stove. Let it cool slightly and maintain low heat.

Spread butter on one side of tortilla. Place buttered side down on the pan then line it with sliced Provolone or Monterey Jack cheeses. Spread half of the cooked onions on the cheese then spread half of the beef. Add a handful of shredded Monterey Jack cheese or Mexican mix.

Spread butter on another tortilla and lay it on the filling, buttered side up. Check the bottom if lightly toasted then flip both the tortillas over carefully, not to let the fillings fall. Let it toast for a minute and transfer to a plate. You can do this over one more time with the rest of the fillings.

You can also do this using only one tortilla, just put the fillings only on one side then fold the other half of the tortilla over like an omelet. You may flip it once. It is done when the cheeses are melted.

Cut them in wedges with a pizza cutter.

Note: Instead of salt, pepper and garlic, you can use Fajita seasoning mix.