Cooking Instructions:

Prepare the Steak: Begin by slicing the ribeye steak against the grain into thin strips. Season the steak with garlic powder, onion powder, salt, and pepper to taste, ensuring it is well coated.

Sauté the Vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat. Add sliced onions and bell peppers, cooking them for about 5-7 minutes or until they become soft and slightly caramelized. Remove from skillet and set aside.

Cook the Steak: In the same skillet, increase the heat to high and add the seasoned steak slices. Sear them for 2-3 minutes on each side until they are browned and cooked through. Combine the steak with the sautéed vegetables in the skillet.

Assemble the Quesadillas: Lay out tortillas on a clean surface. Distribute the steak and vegetable mixture evenly over half of each tortilla. Top generously with shredded provolone cheese, then fold the tortillas over to create a half-moon shape.

Cook the Quesadillas: Heat the skillet or griddle over medium-high heat. Cook the filled quesadillas for about 2-3 minutes on each side, or until they are golden brown and the cheese has melted. Use a spatula to flip them carefully.

Serve: Once cooked, remove the quesadillas from the skillet and let them rest for a minute. Cut them into wedges for serving, and enjoy them hot with your favorite dipping sauces.

For the best results, remember to choose a high-quality ribeye steak for maximum flavor and tenderness.

Ensure your skillet is hot enough to get a perfect sear on the steak, which prevents it from steaming and keeps it juicy.

Don't hesitate to experiment with different cheeses or add extra toppings like jalapeños or mushrooms to personalize your quesadilla. Enjoy your cooking!