In a large skillet over medium high heat, add a drizzle of olive oil. Add the shredded beef to the skillet, then season with salt, garlic powder, onion powder, paprika, and chipotle powder. Stir well to combine and heat through, allowing the flavors to meld.

Once mostly browned, turn the heat to medium and add the garlic and sauté for 1-2 minutes. Remove from pan once meat is fully cooked.

Add the sliced mushrooms to the pan on medium heat with a pinch of salt. Cook for 3-4 minutes or until liquid is released. Add in the diced onion and diced red and green peppers. Add in garlic powder and cook for 4-5 minutes or until softened.

Add the beef back in and sauté for 2 minutes.

In a small bowl, combine the mayo, sour cream, minced chipotle pepper, adobo sauce, lime juice, yellow mustard, paprika, garlic powder, onion powder, chipotle powder, and Worcestershire sauce. Mix until smooth and creamy. Adjust seasoning to taste and set aside.

Heat a large non-stick skillet over medium heat. Place a flour tortilla on the skillet and add a generous layer of the beef mixture. Add in the sliced provolone cheese and mozzarella on top. Fold the tortilla over to create a half-moon shape.

Cook for 2-3 minutes on each side, or until the cheese is melted and the tortilla is golden brown and crispy. Use a spatula to press down gently to ensure even cooking and maximum surface area contact.

Transfer the quesadilla to a cutting board and slice into wedges. Serve hot with extra chipotle sauce on the side for dipping.