Heat 2 teaspoons of olive oil in a skillet over medium-high heat. Add the beef and cook for 5-7 minutes until browned. Season with salt and pepper.

In the same skillet, add 1 teaspoon of olive oil and sauté the onions, red bell pepper, green bell pepper, and mushrooms for 4-5 minutes until softened.

Combine the cooked beef with the vegetables and minced garlic, stir for a minute until fragrant, and remove from heat.

Spread mayonnaise over one side of each tortilla, lay them out mayonnaise side up.

On half of each tortilla, spoon the beef and vegetable mixture, then sprinkle with provolone cheese.

Fold each tortilla in half, heat 1 teaspoon of olive oil in a skillet, and cook folded quesadillas for 3-4 minutes on each side until golden brown.

Remove from skillet, let cool for a minute, slice into wedges, and serve immediately.