Name: Steak and pepper quesadillas
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz beef top sirloin steak, thinly sliced against the grain; 2 low-carb flour tortillas; 2 tbsp reduced-fat Mexican blend cheese, shredded; 1/2 green bell pepper, thinly sliced; 1/4 medium yellow onion, thinly sliced; 3/4 tsp olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp cumin

Nutrition

Per serving

439 calories

Protein: 46g; 34% of calories
Carbs: 45g; 33% of calories
Fat: 20g; 34% of calories

Ingredients

9 items

Instructions

Prep 20 min · Cook 0 min

Heat half the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the bell pepper and onion. Sauté for 5 minutes until softened and slightly charred. Transfer the vegetables to a plate.
Wipe out the skillet and return to medium-high heat with the remaining oil. Season the sliced steak with salt, black pepper, and cumin. Add the steak to the pan in a single layer and sear for 2 minutes, flip, and cook for 1 minute more until browned and cooked through. Done when browned and opaque, 145°F.
Clean the skillet. Place two tortillas in the skillet over medium heat. Distribute the cheese, sautéed vegetables, and steak onto one half of each tortilla. Fold the tortillas over the filling. Cook for 2 minutes, flip carefully, and cook for 2 minutes more until the tortillas are golden brown and the cheese has melted. Done when cheese is melted and tortillas are golden.

Nutrition

Ingredients

Instructions

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