Philly Cheese Steak Quesadillas Cooking Guide

• Start by slicing your onion, green bell pepper, and mushrooms. Cut the steak into thin strips, ensuring they cook quickly and evenly. Measure out your seasonings to have everything ready to go.
• In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of vegetable oil over medium heat. Add the sliced onion and green bell pepper. Season with 1 teaspoon of seasoned salt and 1/4 teaspoon of pepper. Sauté until the vegetables are tender and slightly caramelized, about 5-7 minutes.
• Add the thinly sliced steak to the skillet along with the remaining seasoned salt and steak seasoning. Cook for about 4-5 minutes, stirring frequently, until the steak is browned and cooked through. Add the sliced mushrooms and cook for an additional 2-3 minutes until they are tender. Remove the mixture from the skillet and set aside.
• In the same skillet, add a little more vegetable oil if necessary. Place one tortilla in the skillet and layer half of the provolone cheese on one half of the tortilla. Spoon some of the steak and vegetable mixture over the cheese, then fold the tortilla over to close. Cook for about 3-4 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
• Repeat the process with the remaining tortillas and filling. Slice the quesadillas into wedges and serve hot, with your favorite dipping sauces, such as marinara or ranch dressing.