Whole30 Steak and Cheese Quesadilla
Elevate your mealtime with this Whole30 Steak and Cheese Quesadilla—a flavorful, protein-packed spin on a classic favorite that's grain-free, dairy-free, and 100% compliant with your Whole30 goals. Tender slices of seasoned flank or skirt steak pair beautifully with sautéed bell peppers and red onions, all tucked between crispy grain-free tortillas. The creamy, savory cashew cheese adds a rich, indulgent touch without the dairy, while fresh cilantro garnishes each bite with a burst of freshness. Ready in just 30 minutes, these quesadillas are perfect for lunch or dinner alike, and they're even better served with guacamole and salsa for dipping. Whether you're following Whole30 or simply looking for a healthy, satisfying option, this recipe is a must-try!
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Recipe Information
Ingredients
- 0.5 pound Steak (flank or skirt steak)
- 2 tablespoons Avocado oil
- 1 teaspoon Sea salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 4 tortillas Grain-free tortillas (compliant with Whole30, such as Siete brand)
- 0.5 cup Cashew cheese (dairy-free cheese alternative)
- 0.5 cup Red onion (thinly sliced)
- 0.5 cup Bell pepper (thinly sliced)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 0.5 cup Guacamole (optional, for serving)
- 0.5 cup Salsa (optional, for serving)
Instructions
1. Begin by preparing the steak. Pat it dry with paper towels, then season both sides with sea salt, ground black pepper, smoked paprika, and garlic powder.
2. Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Once the oil is shimmering, add the steak to the pan and cook for 3-4 minutes per side, or until it reaches your desired doneness (medium-rare is ideal). Remove steak from the pan and let it rest for 5 minutes before slicing it thinly against the grain.
3. In the same skillet, add the remaining 1 tablespoon of avocado oil. Toss in the sliced red onion and bell pepper, sautéing for 4-5 minutes until softened and slightly caramelized. Remove from the pan and set aside.
4. Warm the grain-free tortillas in a dry skillet or on a griddle over medium heat for about 1 minute per side until pliable.
5. To assemble the quesadilla, spread about 2 tablespoons of cashew cheese over one tortilla. Layer with slices of steak, sautéed onions and peppers, and another tortilla on top.
6. Place the assembled quesadilla back into the skillet over medium heat and cook for 2-3 minutes per side, pressing gently with a spatula, until the tortilla is crispy and the cashew cheese is warm and slightly melted.
7. Repeat with the remaining tortillas and filling ingredients until all quesadillas are made.
8. Slice each quesadilla into halves or quarters. Garnish with fresh cilantro and serve with guacamole and salsa on the side, if desired. Enjoy!
Nutrition Facts
Calories |
1765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.0 g | 153% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 5081 mg | 221% | |
| Total Carbohydrate | 97.9 g | 36% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 23.8 g | ||
| Protein | 84.3 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2390 mg | 51% | |
*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.
