Instructions

• Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large heavy skillet over medium-high heat.
• Meanwhile, sprinkle the sliced onion and sliced green bell pepper with 3/4 teaspoon seasoned salt and 1/4 teaspoon pepper. Add the onion and pepper to the hot pan and cook, stirring occasionally, until softened and lightly browned, 6 to 8 minutes. Transfer to a bowl and set aside.
• If needed, add a little more vegetable oil to the pan and keep the heat at medium-high. Sprinkle the steak strips with 1/2 teaspoon seasoned salt, 1 teaspoon steak seasoning, and 1/4 teaspoon pepper. Add the steak to the pan in a single layer (work in batches if necessary) and cook until seared, about 1 to 2 minutes per side. Transfer the steak to the bowl with the onions and peppers.
• Add 1 tablespoon butter to the pan and cook the sliced mushrooms, stirring occasionally, until they are golden. Transfer the mushrooms to the bowl with the steak, onions, and peppers.
• Wipe the pan clean and return it to medium heat. For each quesadilla you cook, add about 1 teaspoon vegetable oil and 1 teaspoon butter to the pan.
• Assemble one quesadilla at a time: place one flour tortilla flat, arrange about 3 slices of provolone cheese on one half of the tortilla, top with your desired amount of the steak/onion/pepper/mushroom mixture, then place about 3 more slices of provolone over the filling and fold the tortilla in half.
• Place the assembled quesadilla in the heated pan and cook until the tortilla is golden and crispy and the cheese is melted on the first side. Flip and cook the other side until golden and crispy.
• Transfer the cooked quesadilla to a cutting board, slice into wedges, and repeat steps 6–7 with the remaining tortillas, adding oil and butter to the pan as needed.