Philly Steak Quesadillas

Ingredients

2 medium sized burritos

½ green pepper, sliced

½ red pepper, sliced

1 small onion, sliced

1 clove garlic, minced

½ pound good quality steak (ribeye is the common choice), chopped or sliced

Salt and pepper to taste

6 ounces of chopped mushrooms

3 slices Provolone cheese, cut in half (3 halves for each tortilla)

1 tbsp. Olive oil

2 tsp mayonnaise (optional)

Heat a skillet with the olive oil and the garlic

Place the meat, add salt and pepper to taste

Remove meat when fully cooked, set to the side and keep warm

In the same pan, sautee all the vegetables until tender, add oil if needed

Add the meat back into the skillet and combine

If using the mayo, spread one teaspoon on each tortilla

Divide the filling equally between the tortillas

Fold the tortilla to cover

Heat a skillet to medium heat

Add very little oil and place one of the folded tortillas in the skillet

Turn the tortilla over when it starts to become golden brown and cook the other side.

Repeat with the second tortilla

Slice and serve