Grill once and enjoy this steak dinner twice; first, alongside sweet and tangy peppers, then stuffed into cheesy baked quesadillas for two days of easy meals.
To serve as another meal for 4, save and chop ½ of 1 grilled steak, and ¾ cup pepper mixture. Divide evenly among 4 (8-inch) flour tortillas, placing toward one side of each tortilla. Top each with ⅓ cup grated Cheddar cheese. Fold tortillas over to form half-moons. Arrange on greased, foil-lined sheet pan. Coat tops with cooking spray and bake in 425°F oven 6 min. per side, until golden brown. Serve with salsa and sour cream, if desired.