In a small saucepan or skillet, melt the butter over medium heat.

Whisk in the flour and cook for 1-2 minutes until fully incorporated. This will create a roux that will thicken the sauce.

Slowly pour in the milk while whisking continuously to prevent lumps from forming.

Stir in the grated cheese until melted and smooth.

Add garlic powder, salt, and pepper to taste. Remove from heat and set aside.

Heat a skillet over medium-high heat and add the thinly sliced steak to the skillet. Season with smoked paprika, garlic powder, salt and pepper to taste.

In the same skillet, add the onions and bell peppers and sauté until they are soft and caramelized and the steak is cooked, about 4-5 minutes. Remove from heat (I use a slotted spoon to drain the juices) and set aside. Pat the meat and veggies dry with a paper towel. This will prevent the quesadilla from becoming soggy.

Spread a generous amount of Cheez Whiz sauce over each tortilla.

Divide the cooked steak, sautéed onions, and bell peppers evenly among the tortillas.

Top each with another tortilla to form a sandwich.

I use the same pan and pat it dry to remove the moisture from the meat and add 1 teaspoon of olive oil or butter to the skillet at medium-high heat. Add a quesadilla to the skillet. Cook in batches if necessary.

Cook for 2-3 minutes on each side or until golden brown and crispy, and the cheese is melted.

Repeat with the remaining quesadillas.