2 strip steaks, about 1 inch thick
Salt and pepper
1 tablespoon vegetable oil
1 (5.2-ounce) package Boursin cheese , crumbled (see note)
1 1/2 cups shredded sharp cheddar cheese
4 (12-inch) flour tortillas
1/2 cup jarred roasted red pepper , drained, patted dry with paper towels, 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 to 5 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. Divide cheese mixture evenly over one half of each tortilla, leaving 1/2-inch border around edge. Top with peppers, scallions, and sliced steak. Fold tortillas over filling and press down firmly.
3. Add 2 quesadillas to empty skillet and cook over medium-high heat until golden and crisp, 1 to 2 minutes. Using spatula, flip quesadillas and cook until golden brown and cheese is melted, 1 to 2 minutes. Transfer to cutting board and repeat with remaining quesadillas. Cut into wedges and serve.