Name: Steak and cheese quesadillas
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 7 oz beef top sirloin steak, thinly sliced against the grain; 1 low-carb flour tortilla; 2 tbsp monterey jack cheese, shredded; 1/2 green bell pepper, thinly sliced; 1/4 medium red onion, thinly sliced; 8 olive oil cooking sprays; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

456 calories

Protein: 53g; 42% of calories
Carbs: 26g; 20% of calories
Fat: 21g; 38% of calories

Ingredients

8 items

7 oz beef top sirloin steak, thinly sliced against the grain
1 low-carb flour tortilla
2 tbsp monterey jack cheese, shredded
½ green bell pepper, thinly sliced
¼ medium red onion, thinly sliced
8 olive oil cooking sprays
¼ tsp salt
½ tsp black pepper

Instructions

Prep 15 min · Cook 0 min

Coat a 12-inch skillet with cooking spray and set over medium-high heat. Season the steak with the salt and pepper. Add the steak to the pan in a single layer and cook for 2 minutes, flip, and cook for 1 minute more until browned and cooked through. Transfer to a plate. Done when browned and opaque, 145°F.
Wipe out the skillet and coat again with cooking spray over medium heat. Add the bell pepper and onion. Cook for 4 minutes until softened and slightly charred. Transfer to the plate with the steak and wipe out the skillet again.
Place the tortilla on a work surface. Sprinkle half the cheese over one half of the tortilla. Top with the steak and vegetables, then the remaining cheese. Fold the tortilla in half. Place the quesadilla in the skillet over medium heat. Cook for 2 minutes, flip, and cook for 2 minutes more until the cheese is melted and the tortilla is golden brown.

Nutrition

Ingredients

Instructions

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