2 ribeye steaks 2 Tbsp. vegetable oil 1 medium onion, chopped Salt and pepper, to taste 1 green pepper, seeded and chopped 5-6 baby bella mushrooms, sliced 8 slices Provolone cheese 4 large tortillas (burrito-size)

Freeze ribeye steaks for an hour. Remove from the freezer and use a very sharp knife to thinly slice the meat across the grain. Preheat skillet over medium-high heat. Add oil. Add onions and season with salt and pepper. Cook onions until they begin to caramelize. Add the thin strips of beef into the pan with the onions. Season beef with salt and pepper. Cook, breaking up the meat with a spatula as it cooks, until meat is cooked through. Add the green pepper and mushrooms, cooking just until tender. Remove the pan from the heat. Set aside. Preheat a griddle over medium-high heat. Place a tortilla on the griddle. Spoon one-fourth of the beef mixture over half of the tortilla. Top with 2 slices of Provolone. Fold the bare part of the tortilla over the top of the ingredients. Cook until the bottom begins to brown - carefully, flip the quesadilla over and continue to cook until the bottom browns and the cheese is melted. Remove from the griddle to a cutting board. Slice into 3-4 wedges. Repeat with remaining ingredients.