Dairy-Free Steak Quesadilla
Satisfy your craving for a hearty, flavor-packed meal with this Dairy-Free Steak Quesadilla recipe! Tender, spice-rubbed sirloin steak pairs perfectly with caramelized bell peppers, red onion, and melty dairy-free cheese tucked inside golden, crisp flour tortillas. Seasoned with a delightful blend of cumin, chili powder, and garlic, this recipe ensures robust flavor in every bite while remaining completely dairy-free, thanks to plant-based cheese options like almond or cashew-based shreds. Quick and easy to prepare in just 35 minutes, this dairy-free twist on the classic steak quesadilla is perfect for weeknight dinners or casual gatherings. Garnish with fresh cilantro and a squeeze of lime juice for an extra burst of zest, and serve warm for a crowd-pleasing, allergen-friendly delight!
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Recipe Information
Ingredients
- 4 pieces Flour tortillas (ensure dairy-free)
- 1 pound Sirloin steak
- 2 cups Dairy-free shredded cheese (e.g., almond or cashew-based)
- 1 medium Bell pepper (any color)
- 1 medium Red onion
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 1 medium Lime
Instructions
Place the sirloin steak on a clean cutting board. Mix the ground cumin, chili powder, garlic powder, salt, and black pepper in a small bowl. Rub this spice mixture evenly onto the steak.
Heat a grill pan or skillet over medium-high heat and add 1/2 tablespoon of olive oil. Once hot, sear the steak for 3-4 minutes on each side, or until it reaches your desired doneness (medium rare is 135°F; medium is 145°F when tested with a meat thermometer). Remove the steak from the pan and let it rest for 5 minutes before slicing thinly against the grain.
While the steak rests, thinly slice the bell pepper and red onion.
In the same pan, heat the remaining 1/2 tablespoon of olive oil over medium heat. Add the bell pepper and onion slices, cooking for 3-4 minutes until softened and slightly caramelized. Remove from the pan and set aside.
Lay one tortilla flat on a clean surface. Sprinkle 1/4 cup of the dairy-free shredded cheese over half the tortilla, followed by a few slices of cooked steak, sautéed vegetables, and an additional 1/4 cup of cheese. Fold the tortilla in half, pressing gently to seal. Repeat with the remaining tortillas and ingredients.
Heat a non-stick skillet or griddle over medium heat. Place one assembled quesadilla onto the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and slightly crispy, and the cheese has melted. Repeat with the remaining quesadillas.
Slice each quesadilla into wedges and garnish with freshly chopped cilantro and a squeeze of lime juice, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.5 g | 162% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 5065 mg | 220% | |
| Total Carbohydrate | 124.8 g | 45% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 13.3 g | ||
| Protein | 159.4 g | 319% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 612 mg | 47% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 2554 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
