Cook the beef

• Thinly slice the beef and season with salt and pepper.
• Heat part of the oil in a skillet and cook the beef until nicely browned.
• Remove the beef and set it aside.

Prep the vegetables

• Dice the red bell pepper, green bell pepper, half an onion and the mushrooms.
• Mince the garlic.

Sauté the vegetables

• In the same pan, add the onion, mushrooms and peppers.
• Sauté until nice and tender.

Combine the filling

• Add the garlic and the reserved beef back to the pan.
• Stir everything together and heat through.

Assemble the quesadillas

• Spread mayonnaise on the tortillas.
• Add the Philly cheesesteak filling to one side.
• Top with provolone cheese and fold the tortilla closed.

Toast the quesadillas

• Heat a skillet and toast each side until golden and the cheese is melted.

Serve

• Slice and serve the quesadillas hot.