Heat 1 tablespoon of olive oil in a large skillet over medium-high heat for 1-2 minutes.

Add the cheese steak beef and cook for 4-5 minutes until browned. Season with salt and pepper, then drain excess grease.

In the same skillet, add 1 teaspoon of olive oil and sauté chopped onion, red and green bell peppers, and mushrooms for 3-4 minutes.

Return cooked beef to the skillet, add minced garlic, and sauté for another 1-2 minutes.

Spread 1 teaspoon of mayonnaise on one side of each tortilla. Layer beef and vegetable mixture, topping with provolone cheese.

Fold each tortilla in half and cook in the skillet for 3-4 minutes on each side until golden brown and crispy.

Transfer to a cutting board, let rest for a minute, then slice into wedges and serve immediately.