Keto Steak Quesadilla
Elevate your weeknight dinners with this indulgent Keto Steak Quesadilla recipe, a flavor-packed twist on a classic favorite designed for low-carb lifestyles. Savor tender, perfectly seasoned ribeye steak slices layered between crispy, golden keto-friendly tortillas and melted cheddar and Monterey Jack cheeses, creating a delectably cheesy and satisfying meal. With a simple seasoning blend of garlic powder, cumin, paprika, and more, this quesadilla delivers robust, Tex-Mex-inspired flavors in every bite. Perfect for a quick yet impressive dinner, this dish can be prepped in just 15 minutes and cooked in 20, making it ideal for busy keto food enthusiasts. Serve with a dollop of sour cream and creamy guacamole for added richness, and enjoy a restaurant-quality meal right at home!
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Recipe Information
Ingredients
- 8 oz Ribeye steak (or any steak of choice)
- 4 Keto-friendly tortillas
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 2 tbsp Butter
- 1 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Cumin
- 0.5 tsp Paprika
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Guacamole (optional, for serving)
Instructions
Start by seasoning the steak. In a small bowl, mix together garlic powder, cumin, paprika, salt, and black pepper. Rub this seasoning blend evenly over both sides of the steak.
Heat a skillet over medium-high heat and add olive oil. Once the pan is hot, sear the steak for 3-4 minutes on each side for medium-rare doneness, or cook to your preferred level of doneness.
Remove the steak from the skillet and let it rest for 5 minutes. Then, slice the steak into thin strips against the grain, and set aside.
Prepare the keto quesadillas. Lay out two keto-friendly tortillas. Sprinkle 1/4 cup of cheddar cheese and 1/4 cup of Monterey Jack cheese on one side of each tortilla.
Add an even layer of sliced steak on top of the cheese. Sprinkle another 1/4 cup of cheddar cheese and 1/4 cup of Monterey Jack cheese over the steak.
Top each quesadilla with another keto-friendly tortilla to form a sandwich.
In a clean skillet over medium heat, add 1 tablespoon of butter. Place one quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
Repeat the process with the second quesadilla, adding another tablespoon of butter as needed.
Slice each quesadilla into wedges and serve warm. Optionally, serve with sour cream and guacamole on the side for dipping.
Nutrition Facts
Calories |
2571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.7 g | 265% | |
| Saturated Fat | 102.1 g | 510% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 4100 mg | 178% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 5.6 g | ||
| Protein | 142.5 g | 285% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 2054 mg | 158% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1903 mg | 40% | |
*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.
