In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced green pepper and yellow onion. Sprinkle with salt and pepper, and sauté for about 5-7 minutes, or until tender and slightly caramelized. Remove and set aside.
In the same skillet, add another tablespoon of olive oil. Once heated, add the ultra-thin shaved steak. Cook for about 3-4 minutes, stirring frequently, until browned and cooked through. Season with additional salt and pepper.
Lay a piece of Stonefire Garlic Naan flat. Spread a generous amount of cheese whiz or your preferred sliced cheese over half. Top with sautéed vegetables and cooked steak. Fold the naan over to create a half-moon shape.
Wipe the skillet clean and place it back over medium heat. Carefully place the quesadilla in the skillet and cook for 3-4 minutes on each side, until golden brown and crispy. Press down gently with a spatula for even cooking. Repeat with remaining naan and filling.
Transfer cooked quesadillas to a cutting board. Slice into wedges and serve hot with extra cheese whiz or your favorite dipping sauce.
