1. Heat the olive oil in a large skillet over medium-high heat. Add the sliced flank steak, sprinkling with garlic powder, onion powder, smoked paprika, salt, and pepper. Cook for about 5-6 minutes until the steak is browned and cooked to your desired doneness.
2. Remove the steak from the skillet and set aside. In the same skillet, add the bell pepper and onion. Sauté until they’re soft and slightly caramelized, about 4-5 minutes.
3. Wipe the skillet clean, then melt 1 tablespoon of butter over medium heat. Lay a tortilla in the skillet, then sprinkle a layer of cheddar and Monterey Jack cheese over one half.
4. Top the cheese with cooked steak slices, sautéed peppers, and onions. Sprinkle a little more cheese on top, and fold the tortilla over to create a half-moon shape.
5. Cook the quesadilla for 2-3 minutes on each side, or until the cheese is melted and the tortilla is golden brown and crispy.
6. Repeat the process with the remaining tortillas and filling ingredients, adding more butter to the skillet as needed.
7. Once done, cut the quesadillas into wedges and serve hot with sour cream and salsa if desired.

Remember, cooking is as much about intuition as it is about following steps. If your kitchen is filled with the aroma of sizzling steak and melting cheese, you know you’re on the right path!