Gluten-Free Steak and Cheese Quesadilla
Satisfy your cravings with this irresistible Gluten-Free Steak and Cheese Quesadilla, a hearty, flavor-packed twist on the classic comfort food. Tender strips of seasoned steak, gooey melted cheese, and optional sautéed bell peppers and onions come together between two crispy gluten-free tortillas to create the ultimate handheld meal. Perfect for busy weeknights, this recipe is ready in just 35 minutes and delivers a restaurant-quality dish right in your own kitchen. Serve with your favorite gluten-free toppings like sour cream and salsa for an unforgettable Tex-Mex experience that's entirely gluten-free. Whether you're gluten-sensitive or simply looking for a delicious twist on a classic steak quesadilla, this recipe is a must-try!
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Ingredients
- 4 pieces Gluten-free tortillas
- 8 ounces Steak (such as sirloin or flank steak)
- 2 teaspoons Gluten-free taco seasoning
- 1 cup Shredded cheese (such as cheddar or Monterey Jack)
- 1 tablespoon Olive oil
- 1 tablespoon Unsalted butter or additional olive oil (for cooking)
- 0.5 cup Bell pepper (optional, thinly sliced)
- 0.5 cup Onion (optional, thinly sliced)
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Salsa (optional, for serving)
Directions
Step 1
Begin by slicing the steak into thin strips. In a small bowl, toss the steak strips with the gluten-free taco seasoning to coat evenly.
Step 2
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Add the seasoned steak strips to the skillet and cook for 3-4 minutes, stirring occasionally, until the steak is browned and cooked through. Remove the steak from the skillet and set it aside.
Step 3
In the same skillet, add the optional sliced bell pepper and onion if using. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized. Remove from the skillet and set aside.
Step 4
Wipe the skillet clean and reduce the heat to medium. Add a small amount of butter or olive oil to the skillet, then place one gluten-free tortilla into the pan.
Step 5
Sprinkle a thin, even layer of shredded cheese onto the tortilla, then add half of the cooked steak and vegetables (if using) on top of the cheese. Sprinkle an additional layer of shredded cheese on top of the steak and vegetables, and place a second tortilla on top to create a sandwich.
Step 6
Cook the quesadilla for 2-3 minutes on one side, pressing gently with a spatula, until the bottom tortilla is golden brown and crisp. Carefully flip the quesadilla and cook for another 2-3 minutes on the other side until the tortilla is golden brown and the cheese is melted.
Step 7
Remove the quesadilla from the skillet and place it on a cutting board. Repeat the process with the remaining ingredients to make the second quesadilla.
Step 8
Cut each quesadilla into wedges and serve hot with sour cream, salsa, or any other desired toppings or dips.
Nutrition Facts
| Serving size | (1050.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2149.7 |
| Total Fat 133.9g | 0% |
| Saturated Fat 64.9g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 392.9mg | 0% |
| Sodium 2773.4mg | 0% |
| Total Carbohydrate 134.6g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 23.2g | |
| Protein 101.5g | 0% |
| Vitamin D 49.0IU | 0% |
| Calcium 1208.8mg | 0% |
| Iron 11.6mg | 0% |
| Potassium 1639.7mg | 0% |
Source of Calories