Sprinkle the beef with 1 teaspoon seasoned salt, the Montreal steak spice, and half the cayenne; toss to coat each slice.

Heat 1 tablespoon of oil in a heavy skillet over medium-high until shimmering. Add the beef in a single layer and sear for 1–2 minutes per side until browned. Remove the beef and set aside.

Add another tablespoon of oil to the pan. Add the chopped onion and diced pepper, sprinkle with the remaining teaspoon seasoned salt and the rest of the cayenne. Sauté for 6–8 minutes until the veggies are tender.

Slice or shred the beef if necessary. Taste the veggies and adjust seasoning if needed.

Spray or lightly oil a clean skillet and warm over medium heat. Lay out one tortilla and arrange 4 slices of provolone on one half. On the other half, spread the cooked beef and pile on the sautéed onions and peppers.

When the cheese starts to melt and the tortilla edges turn golden, fold the tortilla in half and press lightly with a spatula. Cook for another 30–60 seconds per side until crisp and golden.

Transfer to a board, let rest for 1 minute, then cut into four pieces. Repeat with the remaining tortillas.