Thinly slice steak against the grain and add to a container.

Make a marinade for the steak by adding some olive oil, steak seasoning, minced garlic, lime juice, and soy sauce to the steak.

Stir well to combine and let sit in the refrigerator for at least a couple hours.

Cook sliced onions and peppers in butter on a griddle or in a skillet over the stove over medium high heat. Season them with a little bit of salt, pepper, and garlic powder.

Cook steak over medium high heat.

To build quesadillas, lay down a flour tortilla and top with shredded Monterey Jack Cheese. Add steak, peppers, and onions on top. Add a little bit more shredded cheese and fold over the tortilla. Cook until quesadilla is golden brown.

Dip in sour cream and the copy cat chipotle honey vinaigrette!

Add all ingredients for vinaigrette to a food processor (except for the 2/3 cup of oil).

Blend ingredients together.

Slowly add in the oil a little bit at a time (adding it slowly will make sure it emulsifies and gets a good consistency).

Blend together until everything is well combined.

Store in an air tight container in the refrigerator.