Cooking Instructions

• Heat olive oil in a skillet over medium-high heat. Add the thinly sliced beef seasoned with salt and black pepper, cooking until browned and tender. Remove from the skillet and set aside.
• In the same skillet, add onion, red and green bell peppers, mushrooms, and minced garlic. Sauté until the vegetables are tender and slightly caramelized, about 5 to 7 minutes.
• Return the cooked beef to the skillet with the sautéed vegetables. Mix well and adjust seasoning with additional salt and pepper if needed. Stir everything together evenly.
• Lay out each tortilla and spread the beef and vegetable mixture over half of each one. Top with a slice of provolone cheese and sprinkle with the Mexican cheese blend. Fold the tortillas into half-moon shapes to enclose the filling.
• Place the folded quesadillas in a clean skillet over medium heat. Cook each quesadilla for about 3 to 4 minutes per side, or until the tortillas are crispy and golden brown and the cheese inside has melted, flipping carefully halfway through.
• Remove quesadillas from the skillet and slice into wedges. Serve warm with optional sriracha mayo or plain mayonnaise on the side for dipping.