Slice the steak, onion, and bell pepper into thin strips to ensure even cooking.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced onions and bell peppers. Sauté for about 5 minutes until softened and slightly caramelized. Remove from the skillet and set aside.

In the same skillet, add another tablespoon of olive oil. Increase the heat to medium-high. Add the sliced steak to the pan. Season with garlic powder, onion powder, salt, and pepper. Cook for about 3-4 minutes, stirring occasionally, until the steak is browned and cooked to your liking.

If desired, add Worcestershire sauce for an extra flavor kick.

Once the steak is cooked, add the sautéed onions and peppers back into the skillet. Mix everything together and cook for an additional minute to meld the flavors.

Lay two tortillas on a flat surface. Spread a generous amount of the steak and vegetable mixture evenly over each tortilla. Top with shredded cheese, then cover with another tortilla.

Heat a clean skillet over medium heat. Carefully place one quesadilla in the skillet. Cook for about 3-4 minutes until the bottom is golden brown and the cheese begins to melt.

Flip and cook the other side for another 3-4 minutes until crispy.

Remove the cooked quesadilla from the skillet and repeat with the second quesadilla.

Once both quesadillas are cooked, let them cool for a minute. Slice them into wedges and serve with your favorite dipping sauces, like salsa or sour cream.