Low Carb Steak Quesadilla
Indulge in a hearty and flavorful Low Carb Steak Quesadilla, perfect for keto-friendly meal planning! This recipe combines juicy, perfectly seasoned flank or sirloin steak with a gooey blend of cheddar and Monterey Jack cheese, all enveloped in crispy low-carb tortillas. The steak is pan-seared to perfection and layered inside tortillas with melted cheese for a protein-packed, guilt-free treat. Enhanced with a hint of taco seasoning and cooked in butter for extra richness, this quesadilla is a satisfying option that doesn’t skimp on taste. Serve it with sour cream, guacamole, and fresh cilantro for a bright and creamy finish that complements every bite. Quick to prepare, with only 10 minutes of prep time, this low-carb dinner idea is ideal for busy weeknights or as a fun weekend indulgence!
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Recipe Information
Ingredients
- 8 ounces Flank steak (or sirloin steak)
- 2 pieces Low-carb tortillas
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 tablespoon Olive oil
- 2 teaspoons Taco seasoning (low-carb, sugar-free)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Butter
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Guacamole (optional, for serving)
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Begin by preparing the steak. Pat the steak dry using paper towels, then season it evenly with taco seasoning, salt, and black pepper on both sides.
Heat a skillet or grill pan over medium-high heat and add the olive oil. Once hot, place the steak in the pan and cook for 3-4 minutes per side for medium-rare, or longer if desired.
Remove the steak from the pan and let it rest for 5 minutes. Once rested, slice the steak thinly against the grain and set aside.
In the same skillet, lower the heat to medium and melt half of the butter (about 0.5 tbsp). Place one low-carb tortilla in the skillet.
Sprinkle 1/2 cup of cheddar cheese and 1/2 cup of Monterey Jack cheese evenly over the tortilla. Add a layer of the sliced steak on top of the cheese, spreading it out evenly.
Place the second tortilla on top of the filling. Use a spatula to gently press down, ensuring the cheese melts and everything sticks together.
Cook the quesadilla for 2-3 minutes, or until the bottom tortilla turns golden brown. Carefully flip the quesadilla using a spatula, adding the remaining butter to the skillet before cooking the other side.
Cook the second side for another 2-3 minutes, or until golden brown and crispy.
Remove the quesadilla from the skillet and let it cool for 1-2 minutes before slicing into wedges.
Serve hot with sour cream, guacamole, and fresh cilantro on the side if desired.
Nutrition Facts
Calories |
2095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.0 g | 196% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 473 mg | 158% | |
| Sodium | 4088 mg | 178% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 7.3 g | ||
| Protein | 136.8 g | 274% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 2020 mg | 155% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1862 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.
