Preparation Steps

• Heat olive oil in a large skillet over medium heat. Add sliced onions and bell peppers and sauté until soft, about 5 minutes.
• Add the sliced ribeye steak to the skillet with vegetables, sprinkle with salt and pepper, and cook until the steak is browned, about 3-4 minutes.
• Remove the steak and vegetable mixture from the skillet and set aside.
• Place one flour tortilla in the skillet, sprinkle with shredded provolone cheese, then add a generous amount of the steak and veggie mixture on top.
• Top with more cheese and place another tortilla on top. Cook until the bottom tortilla is golden and cheese begins to melt, about 2-3 minutes.
• Carefully flip the quesadilla and cook the other side until golden and the cheese is fully melted, about 2-3 minutes more.
• Remove from skillet, let cool for a minute, then slice into wedges and serve.