Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add sliced onions, bell peppers, and mushrooms, sautéing for 5-7 minutes until softened.

Push the sautéed vegetables to one side of the skillet. Add thinly sliced ribeye steak and cook for 2-3 minutes until browned.

Sprinkle in Worcestershire sauce, salt, and pepper. Toss to combine and remove from heat.

Place a tortilla in the skillet over medium heat. On one half, layer cheese and a spoonful of the steak mixture. Top with more cheese and fold the tortilla.

Cook the folded quesadilla for 2-3 minutes on each side until golden and cheese has melted. Repeat with remaining tortillas.

Once cooked, let cool slightly before slicing into wedges. Serve hot with optional condiments.