Name: Steak and cheese quesadillas
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6 oz beef top sirloin steak, thinly sliced against the grain; 3 tbsp monterey jack cheese, shredded; 1 low-carb flour tortilla; 1 tsp canola oil; 1/2 red bell pepper, thinly sliced; 1/3 cup yellow onion, thinly sliced; 3 1/2 tbsp salsa; 1/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp cumin

Nutrition

Per serving

463 calories

Protein: 47g; 36% of calories
Carbs: 32g; 24% of calories
Fat: 23g; 40% of calories

Instructions

Prep 20 min · Cook 0 min

Heat half the oil in a 12-inch skillet over medium-high heat. Add the onion and bell pepper and sauté until softened and slightly charred, about 5 minutes. Remove from the skillet.
Pat the steak dry and season with salt, pepper, and cumin. Add the remaining oil to the same skillet. Add the steak in a single layer and sear without moving for 2 minutes. Stir and cook for 1 minute more until browned. Done when browned, 145°F.
Wipe the skillet clean. Place the tortilla in the skillet over medium heat. Sprinkle half the cheese over one half of the tortilla. Layer the steak and vegetables on top, then finish with the remaining cheese. Fold the tortilla over the filling. Cook until the bottom is golden, about 2 minutes. Flip and cook until the second side is golden and the cheese has melted, about 2 minutes more. Done when cheese has melted.
Slice the quesadilla into wedges and place on a plate. Serve with the salsa on the side for dipping.

Nutrition

Ingredients

Instructions

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