Paleo Steak and Cheese Quesadilla
Elevate your dinner game with this Paleo Steak and Cheese Quesadilla recipe—a delicious and satisfying twist on a classic favorite. Made with grain-free almond flour tortillas and filled with tender, seasoned grass-fed steak, caramelized bell peppers and onions, and creamy cashew cheese, this dish is completely Paleo-friendly and bursting with bold flavors. A touch of smoked paprika and garlic powder takes the seasoning to the next level, while coconut oil ensures everything cooks to perfection. Quick to prepare in under 35 minutes, these quesadillas are ideal for a wholesome, gluten-free meal or a protein-packed snack. Serve them warm with a sprinkle of fresh cilantro for an irresistible finishing touch! Perfect for Paleo enthusiasts searching for a healthy, dairy-free spin on indulgent comfort food.
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Recipe Information
Ingredients
- 2 pieces Almond flour tortillas (grain-free, Paleo-compliant)
- 200 grams Grass-fed steak (ribeye or flank, thinly sliced)
- 1 tablespoon Coconut oil
- 1 cup Bell peppers (sliced into thin strips)
- 1 cup Onion (thinly sliced)
- 4 tablespoons Cashew cheese (Paleo-friendly)
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Smoked paprika
- 0.5 teaspoons Sea salt
- 0.25 teaspoons Black pepper (freshly ground)
- 2 tablespoons Fresh cilantro (chopped, optional)
Instructions
Heat a skillet over medium-high heat and add the coconut oil.
Season the thinly sliced steak with garlic powder, smoked paprika, sea salt, and black pepper.
Sear the steak slices in the skillet for 2-3 minutes per side, or until cooked to your desired level of doneness. Remove the steak from the skillet and set aside.
In the same skillet, add the sliced bell peppers and onion. Sauté for 5-7 minutes until softened and slightly caramelized. Remove from heat.
Lay one almond flour tortilla on a clean, flat surface. Spread 2 tablespoons of cashew cheese evenly across the surface.
Add half of the cooked steak slices and half of the sautéed peppers and onions on top of the cashew cheese layer.
Place the second tortilla over the filling, gently pressing it down to seal the quesadilla.
Heat a clean skillet over medium heat. Carefully transfer the assembled quesadilla to the skillet.
Cook for 2-3 minutes on each side, or until the tortilla is golden brown and slightly crispy.
Repeat the process with the remaining ingredients to make the second quesadilla.
Cut the quesadillas into wedges and garnish with fresh cilantro if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1998 mg | 87% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 21.5 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1738 mg | 37% | |
*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.
