Heat olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering.

Add the sliced onions and green peppers to the skillet and sauté for 6 to 8 minutes until softened and edges are browned.

Incorporate the minced garlic and cook for 60 seconds until fragrant, then remove the vegetable mixture from the pan and set aside.

Increase heat to high, add the steak slices in a single layer, and season with salt, pepper, and the minced chipotle peppers.

Sear the steak for 3 to 4 minutes until fully browned and slightly crisp on the edges, then return the vegetables to the pan to incorporate.

Wipe the skillet clean and reduce heat to medium. Melt a small portion of butter in the pan.

Place one flour tortilla in the skillet and distribute a layer of the cheese blend over the entire surface.

Spread a portion of the steak and vegetable mixture over one half of the tortilla.

Fold the tortilla in half and cook for 2 to 3 minutes per side until the exterior is golden brown and the cheese is completely emulsified.

Repeat the process for the remaining tortillas and slice into wedges before serving.