1. Preheat oven to 350°F. Set an oven-safe rack on a baking sheet. Set aside.
2. Heat 1 teaspoon of the oil in a large non-stick skillet over medium-high heat. Add the bell pepper, onion, and salt. Stir and then spread them out. Allow to cook undisturbed until a slight char develops underneath, about 3-5 minutes.
3. Sprinkle with the cumin, chili powder, and cayenne (if using). Stir and then then spread them out again. Cook until softened, stirring occasionally, 3-5 minutes.
4. Add the sliced cooked steak to the skillet and stir to get some seasoning onto it, and to warm it through a bit. Transfer the pepper and steak mixture to a plate.
5. Wipe out the skillet.
6. Set the skillet over medium heat. Add 1 teaspoon of the oil. Add 1 flour tortilla and move it around in the skillet so that its underside is coated in the oil. 
7. Place 1 slice of cheese in the middle of the tortilla. Top it with as much as half of the steak and pepper mixture. Top with half of the shredded cheese. Place another tortilla on top.
8. Allow to cook undisturbed, checking underneath periodically to see if it’s browning. It will take 3-5 minutes. Once the bottom has browned, use a spatula underneath the bottom tortilla, and a spatula pressing down on top of the top tortilla to flip it over. Cook undisturbed, checking underneath periodically to see if it’s browning. Once browned, use the two spatulas to carefully transfer it to the rack on the baking sheet and transfer that all to the oven.
9. Repeat steps 5-8 with the remaining ingredients. Once the second quesadilla is done, remove the first quesadilla from the oven and transfer it to a cutting board. Use a pizza slicer or a sharp knife to cut each quesadilla into 4 wedges.

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