1-Start by heating 2 teaspoons of oil in a large skillet over high heat. Add the 1/2 lb of thinly sliced or diced beef, season with 1/4 teaspoon of salt and 1/8 teaspoon of ground black pepper, and cook until it’s fully done. Remove the beef from the skillet and cover it to keep warm.

2-Next, prepare the vegetables: Cube the 1/2 onion, 1/2 red pepper, 1/2 green pepper, and 6 oz mushrooms. Add them to the same skillet with the remaining teaspoon of oil and cook over medium-high heat until they become tender. Stir in the 1 minced garlic clove and the cooked beef, then continue cooking until everything is reheated.

3-Spread a thin layer of the 2 teaspoons of mayonnaise on one side of each tortilla, if you’re using it. Place half of the filling on one side of a tortilla, top with the 3 slices of provolone cheese (sliced in half), and fold the tortilla over.

4-Heat a clean non-stick skillet over medium heat, adding a little oil if you want extra crispiness. Cook the folded tortillas until they turn golden brown on both sides and the cheese melts, flipping once during cooking.

5-Finally, cut the quesadillas into slices and serve them right away for the best taste and texture.