Keto Steak and Cheese Quesadilla
Indulge in the ultimate low-carb comfort food with this Keto Steak and Cheese Quesadilla, a delicious fusion of bold flavors and keto-friendly ingredients. Featuring tender slices of seasoned steak, gooey melted cheddar cheese, and optional sautéed bell peppers and onions, this recipe is sandwiched between crispy almond flour tortillas for a satisfying meal that’s perfect for lunch or dinner. Ready in just 25 minutes, this quick and easy recipe delivers a rich, savory experience while keeping you on track with your ketogenic lifestyle. Serve your quesadilla with a dollop of sour cream and fresh salsa for the ultimate flavor-packed pairing. Whether you’re whipping up a quick weeknight meal or craving a hearty snack, this keto steak quesadilla is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 pieces Almond flour tortillas (keto-friendly)
- 6 ounces Steak (ribeye, flank, or sirloin, cooked and thinly sliced)
- 1 cup Cheddar cheese (shredded)
- 2 tablespoons Butter (unsalted)
- 1 small Bell pepper (thinly sliced, optional)
- 1 small Onion (thinly sliced, optional)
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Sour cream (optional, for serving)
- 0.25 cup Salsa (optional, for serving)
Instructions
Heat a skillet over medium heat and add olive oil. Add the thinly sliced bell pepper and onion, if using, along with a pinch of salt. Sauté for 3-4 minutes until softened, then remove from the pan and set aside.
Season the cooked, thinly sliced steak with salt and black pepper. Reheat the steak in the skillet if necessary, then set aside.
Heat a clean skillet over medium-low heat. Add 1 tablespoon of butter and let it melt.
Place one almond flour tortilla in the skillet. Sprinkle half of the shredded cheddar cheese evenly over the tortilla.
Layer half of the cooked steak over the cheese. Add some of the sautéed bell peppers and onions, if using, for extra flavor.
Sprinkle the remaining shredded cheese on top of the steak and vegetable layer, then top with the second tortilla.
Cook the quesadilla for 2-3 minutes until the bottom tortilla is golden brown and crisp. Carefully flip the quesadilla using a spatula, adding the remaining butter to the skillet if needed.
Cook the second side for another 2-3 minutes until golden brown and the cheese is fully melted.
Remove the quesadilla from the skillet and let it rest for 1-2 minutes. Cut into wedges and serve warm with sour cream and salsa on the side, if desired.
Nutrition Facts
Calories |
1585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.6 g | 169% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2836 mg | 123% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 14.6 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1013 mg | 78% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1206 mg | 26% | |
*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.
