Roasted Pepper and Boursin Steak Quessadillas


2 Strip Steaks ( 10-12 Ounces Each) About 1 Inch Thick

Salt and Pepper

1 Tablespoon Vegetable Oil

1 ( 5.2 Ounce) Package Boursin Cheese, Crumbled

1 1/2 Cups Shredded Sharp Cheddar Cheese

4(12-Inch) Flour Tortillas

1/2 Cup Jarred Roasted Red peppers, Drained and Sliced Thin

4 Scallions, Sliced Thin


1.  Pat steaks dry with paper towels and season with salt and pepper.  Heat oil in large nonstick skillet over medium high heat until just smoking.  Cook steaks until well browned, 3-4 minutes per side.   Transfer to plate and let rest 5 minutes, then slice thin against grain.  Wipe out skillet. 

2,  While steaks rest, combine Boursin, cheddar, 1/2 teaspoon salt, and 1 teaspoon pepper in bowl.  Spread one-quarter of cheese mixture evenly over half of one tortilla, leaving 1/2 inch border around edge.  Top with peppers, scallions and sliced steak.  Fold tortilla over filling and press down firmly.  Repeat with remaining filling and tortillas.

3.  Add 2 quesadillas to empty skillet and cook over medium high heat until golden and crisp, 1-2 minutes.  Flip quesadillas and cook until golden brown and cheese if melted.  1-2 minutes.  Transfer to cutting board and repeat with remaining quesadillas.  Cut into wedges and serve.