Sheet-Pan Cheesy Korean BBQ Steak Quesadillas

Prep time: 15 minutes

Cook time: 37 minutes

Preheat the oven to 425°F and liberally butter an 18x13-inch rimmed baking sheet.

Melt butter in large skillet over medium heat. Pat steaks dry with a paper towel and season with salt and pepper. Add steak and cook, stirring occasionally, until golden-brown and cooked through about 2 to 3 minutes. Transfer to a plate and set aside.

Add onions and peppers to the skillet and cook, stirring occasionally, until tender, about 3 to 5 minutes. Stir in kimchi and green onions, and cook until heated through, about 1 to 2 minutes. Return steak to skillet and stir in barbecue sauce until coated. Remove from heat.

Arrange 6 tortillas around the perimeter of the baking sheet so that half of each tortilla is sitting on the baking sheet and the other half hangs over the edge (2 on each long side and 1 on each end). Place one tortilla in the center of the baking sheet to create one even layer of tortillas with no gaps.

Sprinkle tortillas evenly with 2 cups of cheese. Spread steak mixture evenly over the tortillas and sprinkle with remaining cheese. Fold the hanging tortillas over the filling to enclose. Place the last tortilla in the center to fill in any gaps. Brush the top of the quesadilla liberally with melted butter. Place another baking sheet on top of quesadilla, pressing gently to flatten top.

Bake for 20 minutes. Remove top baking sheet and continue to bake for 5 to 7 minutes until golden brown and crisp. Remove from oven and let stand for 5 minutes before slicing.

While the quesadillas are resting, combine sour cream and gochujang in a small serving bowl. Drizzle quesadillas with sour cream mixture and additional gochujang. Garnish with green onions and serve.

Yield: 8 servings