I tried these at a friend’s party and had to ask for the recipe!! Don’t tell anyone, but they might be even better than my mom’s. They’re incredibly easy to make and taste amazing. Now I bring them to every gathering.

Olive oil 2 tbsp Divided
Provolone cheese 6 slices
Mexican cheese blend ½ cup
Black pepper ¼ tsp
Kosher salt To taste
Sriracha mayo or regular mayo Optional For spreading
Flour or corn tortillas 4 medium
Instructions

1. Prepare the Beef
   Warm 1 tablespoon of olive oil in a large skillet over medium heat. Add the thinly sliced beef, season it with salt and black pepper, and cook until the meat becomes tender and any liquid cooks off. Remove the beef from the pan and set it aside.
2. Cook the Vegetables
   In the same skillet, add the remaining tablespoon of olive oil. Sauté the onion, bell peppers, mushrooms, and garlic until the vegetables soften and become fragrant. Add the cooked beef back into the pan, stir everything together, and taste to adjust the seasoning if necessary.
3. Build the Quesadillas
   Spread a thin layer of mayo on each tortilla if desired. Evenly distribute the beef and vegetable mixture over them. Lay slices of Provolone cheese on top and sprinkle with the Mexican cheese blend. Fold each tortilla in half to create the quesadillas.
4. Toast Until Crispy
   Place a clean skillet over low heat with a small drizzle of oil. Cook the quesadillas one at a time until the tortillas turn golden and crisp and the cheese melts inside. Flip once so both sides brown evenly.
5. Serve and Enjoy
   Slice the quesadillas into wedges and serve them warm with your favorite dipping sauce.