Steak-umm quesadilla

Cook two thin frozen steaks in a pan about a minute, turning the heat down; the package says a minute on the first side and 30 seconds on the second.

As they break up, season with Montreal steak seasoning and a splash of Worcestershire and mix.

Push the meat aside to leave its moisture behind, add a little cheese and let it start to melt.

Turn the meat and cheese out onto half of the quesadilla, spread it, add more cheese, fold over and cook both sides in the pan until crispy.