Philly Cheesesteak Quesadilla

Instructions

1. Prepare the steak
   Place the ribeye steak in the freezer for 15-20 minutes to firm up, then slice as thinly as possible against the grain. Season with salt, pepper, and garlic powder.
2. Cook the vegetables
   Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sliced bell peppers and onions, cooking until softened and slightly caramelized, about 8-10 minutes. Remove from the pan and set aside.
3. Cook the steak
   In the same skillet, add the remaining tablespoon of oil. Once hot, add the sliced steak in a single layer (you may need to work in batches). Cook for 2-3 minutes until browned, then add Worcestershire sauce and stir. Return the vegetables to the pan and mix everything together. Remove from heat.
4. Assemble the quesadillas
   Spread a thin layer of mayonnaise on one side of each tortilla (if using). On the non-mayo side of 4 tortillas, sprinkle an even layer of provolone and American cheese, then top with a portion of the steak and vegetable mixture. Add another layer of cheese on top of the steak mixture.
5. Cook the quesadillas
   Heat a clean skillet over medium heat. Place a prepared tortilla in the skillet and top with another tortilla (mayo side up if using). Cook for 2-3 minutes until golden brown on the bottom, then carefully flip and cook for another 2-3 minutes until the cheese is fully melted and both sides are crispy.
6. Serve
   Remove quesadilla from heat and let rest for 1 minute. Cut into quarters using a pizza cutter or sharp knife. Serve immediately while hot and melty.