Make the honey chipotle vinaigrette

• Whisk the honey, chipotle peppers, lime juice, apple cider vinegar and garlic in a bowl
• Slowly stream in the olive oil while whisking until emulsified
• Season with salt and set aside

Cook the steak

• Season the sliced steak with salt and black pepper
• Heat the olive oil in a frying pan over high heat
• Sear the steak until browned and cooked through

Assemble the quesadillas

• Lay the tortillas flat and scatter cheddar and mozzarella over one half
• Top with the cooked steak and fold the tortilla over

Toast the quesadillas

• Cook the quesadillas in the pan over medium heat until golden and the cheese melts
• Flip and toast the second side
• Cut into wedges

Serve

• Serve the quesadillas with the honey chipotle vinaigrette for dipping