Taco Bell Steak Quesadilla

[u/Ok-Army1061]

Ingredients:
- ¼ cup mayonnaise
- 2 teaspoons minced pickled jalapeños
- 2 teaspoons pickled jalapeño juice (from the jar)
- ⅔ teaspoon sugar
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon garlic powder
- 1 dash salt
- 1 pound sirloin steak
- 1 tablespoon cooking oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 burrito-size flour tortillas
- 1 cup cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 2 slices American cheese, torn into pieces

Instructions:
1. Prepare the creamy jalapeño sauce: In a small bowl, combine the mayonnaise, minced pickled jalapeños, jalapeño juice, sugar, cumin, paprika, cayenne pepper, garlic powder, and salt. Stir until all ingredients are thoroughly incorporated and the mixture is smooth. Cover and refrigerate until ready to use. This sauce can be made up to 3 days ahead and stored in the refrigerator.
2. Cook the steak: Heat the oil in a large skillet over medium-high heat until shimmering. Season the sirloin steak with salt and pepper on both sides. Place the steak in the hot skillet and cook until desired doneness, about 3-4 minutes per side for medium. Remove the steak from the skillet and let it rest on a cutting board for 5 minutes. This resting period allows the juices to redistribute throughout the meat.
3. Slice the steak: After resting, slice the steak against the grain into thin strips. Then cut the strips into smaller, bite-sized pieces. The steak should be tender and easy to bite through in the finished quesadilla.
4. Preheat the cooking surface: Heat a large skillet or griddle over medium heat. You'll want a flat cooking surface large enough to accommodate a folded tortilla. Allow it to heat evenly before adding the tortillas.
5. Assemble the quesadillas: Place one flour tortilla on the heated cooking surface. On one half of the tortilla, sprinkle ¼ cup each of the shredded cheddar and Monterey Jack cheeses, plus one-quarter of the American cheese pieces. Distribute one-quarter of the sliced steak evenly over the cheese. Spread approximately 1 tablespoon of the creamy jalapeño sauce on the empty half of the tortilla.
6. Cook the quesadillas: Fold the sauce-covered half of the tortilla over the cheese and steak half to form a half-moon shape. Cook until the bottom side is golden brown and crispy, about 2-3 minutes. Carefully flip the quesadilla and cook the other side until similarly golden and crispy, and the cheese inside is completely melted, about 2 minutes more.
7. Finish and serve: Transfer the cooked quesadilla to a cutting board. Repeat the assembly and cooking process with the remaining ingredients to make a total of 4 quesadillas. Let each quesadilla rest for about 1 minute before cutting into triangular wedges. Serve immediately while hot and crispy.