Low Carb Steak Quesadilla

Elevate your weeknight dinner game with this irresistible Low Carb Steak Quesadilla, a perfect blend of juicy, flavorful steak and melty cheese encased in crispy low-carb tortillas. This keto-friendly recipe features tender slices of seasoned flank or sirloin steak, seared to perfection, layered with a combination of shredded cheddar and Monterey Jack cheeses for the ultimate gooey filling. Quick to prepare and ready in just 30 minutes, this high-protein dish is an ideal solution for anyone craving their Tex-Mex favorites without the guilt. Serve with creamy guacamole, tangy sour cream, and a sprinkle of fresh cilantro to transform this quesadilla into a satisfying, restaurant-worthy meal at home. Whether you're following a low-carb diet or just looking for a delicious steak recipe, this quesadilla delivers on all fronts!

Nutriscore Rating: 57/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Place the second tortilla on top of the filling. Use a spatula to gently press down, ensuring the cheese melts and everything sticks together.

Step 7

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.

Step 8

Cook the second side for another 2-3 minutes, or until golden brown and crispy.

Step 9

Remove the quesadilla from the skillet and let it cool for 1-2 minutes before slicing into wedges.

Step 10

Serve hot with sour cream, guacamole, and fresh cilantro on the side if desired.

Nutrition Facts

Serving size	(828.8g)

Amount per serving	% Daily Value*
Calories	2095.2

Total Fat 153.0g	0%
Saturated Fat 74.9g	0%
Polyunsaturated Fat 1.7g
Cholesterol 472.7mg	0%
Sodium 4087.5mg	0%
Total Carbohydrate 54.1g	0%
Dietary Fiber 28.3g	0%
Total Sugars 7.3g
Protein 136.8g	0%

Vitamin D 26.2IU	0%
Calcium 2020.0mg	0%
Iron 10.3mg	0%
Potassium 1861.8mg	0%

*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.

Source of Calories

Fat: 64.3%

Protein: 25.6%

Carbs: 10.1%