Cheesesteak Quesadilla

Instructions

1. Prepare the steak
   Season the thinly sliced ribeye steak with half of the salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Add the steak in a single layer and cook for 2-3 minutes until browned. Remove from skillet and set aside.
2. Sauté the vegetables
   In the same skillet, add the remaining tablespoon of oil. Add sliced onions, bell peppers, and mushrooms. Cook for 5-6 minutes until softened and starting to caramelize. Add minced garlic and cook for 30 seconds until fragrant. Season with remaining salt and pepper.
3. Combine filling
   Return the cooked steak to the skillet with the vegetables and mix well. Remove from heat and set aside.
4. Assemble quesadillas
   Lay out 4 tortillas on a clean work surface. Divide the steak and vegetable mixture evenly among the tortillas, spreading it on one half of each tortilla. Sprinkle the provolone and American cheese evenly over the steak mixture.
5. Fold and prepare for cooking
   Fold the empty half of each tortilla over the filling to create a half-moon shape. Lightly butter the outside of each quesadilla.
6. Cook the quesadillas
   Heat a large skillet or griddle over medium heat. Place the quesadillas (you may need to cook them in batches) on the hot surface and cook for 2-3 minutes per side until golden brown and crispy, and the cheese is fully melted.
7. Serve
   Allow quesadillas to cool for 2 minutes, then cut each into 3 triangles. Serve hot with optional sides like sour cream, guacamole, or hot sauce.