Grill the steak: Cook the steak to your desired doneness, then slice it thinly. If you prefer, you can marinate the steak in a flavorful sauce before grilling for added taste.
Prepare the quesadilla: Heat a skillet or grill pan over medium heat. Place one tortilla on the skillet and sprinkle half of the shredded cheese on top.
Add the filling: Layer on the grilled steak slices and pineapple chunks. Drizzle a little barbecue sauce on top for an extra flavor punch (optional). Top with the remaining shredded cheese, then place the second tortilla on top.
Grill to perfection: Cook the quesadilla for 2-3 minutes on each side until golden brown and crispy. Press down gently with a spatula to ensure the cheese melts evenly.
Serve: Remove from the skillet, slice into wedges, and garnish with fresh cilantro. Serve with lime wedges on the side for a refreshing touch.
I have garlic peels on hand all the time; allow me to tell you my grandmother’s secret.
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