In a large skillet, heat 2 teaspoons of light olive oil over medium-high heat until it shimmers. Add the thinly sliced beef seasoned with sea salt and ground black pepper, cooking for 3-4 minutes until the meat is fully browned and tender.

Remove the beef from the skillet and keep it warm on a plate.

In the same skillet, add more oil if needed, then add the chopped onion, diced red and green peppers, and diced mushrooms. Sauté these vegetables for about 4-5 minutes until they're tender and fragrant.

Return the cooked beef to the skillet and add the minced garlic, stirring everything together for an additional 1-2 minutes until heated through.

Spread mayonnaise on one side of each tortilla if desired, then divide the beef and vegetable mixture evenly on one side of each tortilla and top with sliced provolone cheese. Fold the tortilla in half.

Preheat a clean skillet over medium heat and add a drizzle of light olive oil. Place the folded tortillas in the skillet, cooking for about 3-4 minutes until the bottom is golden brown. Flip and cook the other side for an additional 3-4 minutes.

Once both sides are crispy and the cheese has melted, remove the quesadillas from the skillet and let cool slightly. Slice into wedges and serve hot.