1. Cook the Beef
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced beef, season with salt and pepper, and cook until tender and the liquid has evaporated. Transfer the cooked beef to a plate and keep warm.
2. Sauté the Vegetables
Using the same skillet, add the remaining tablespoon of olive oil. Cook the onion, peppers, mushrooms, and garlic until softened. Return the beef to the skillet, mix well, and adjust the seasoning if needed.
3. Assemble the Quesadillas
If using, spread a thin layer of mayo on the tortillas. Divide the beef and vegetable mixture evenly between them. Place Provolone slices on top and sprinkle with the Mexican cheese blend. Fold the tortillas in half to form quesadillas.
4. Toast the Quesadillas
Heat a clean skillet over low heat with a small drizzle of oil. Cook each quesadilla until the tortilla turns crispy and the cheese melts, flipping once for even browning.
5. Serve
Cut into wedges and serve hot with your favorite dipping sauce.
Tip: Add sliced jalapeños for extra heat, or use flatbread instead of tortillas for a crispier texture.
