Paleo Steak and Cheese Quesadilla

Savor the irresistible combination of rich, tender grass-fed steak and creamy cashew cheese with this Paleo Steak and Cheese Quesadilla—a grain-free twist on a Tex-Mex classic. Nestled between soft almond flour tortillas, this recipe is packed with vibrant flavors from caramelized bell peppers, onions, and a hint of smoked paprika. Perfect for Paleo enthusiasts, this quesadilla showcases nutrient-dense, wholesome ingredients like coconut oil and Paleo-friendly cashew cheese, making it both delicious and diet-compliant. In just 35 minutes, you’ll have a golden, crispy quesadilla that’s ideal for a quick dinner, lunch, or even a satisfying snack. Garnish with fresh cilantro for a pop of color and flavor, and serve warm for a crowd-pleasing treat that’s as healthy as it is indulgent.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

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)

Directions

Step 1

Heat a skillet over medium-high heat and add the coconut oil.

Step 2

Season the thinly sliced steak with garlic powder, smoked paprika, sea salt, and black pepper.

Step 3

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.

Step 4

In the same skillet, add the sliced bell peppers and onion. Sauté for 5-7 minutes until softened and slightly caramelized. Remove from heat.

Step 5

Lay one almond flour tortilla on a clean, flat surface. Spread 2 tablespoons of cashew cheese evenly across the surface.

Step 6

Add half of the cooked steak slices and half of the sautéed peppers and onions on top of the cashew cheese layer.

Step 7

Place the second tortilla over the filling, gently pressing it down to seal the quesadilla.

Step 8

Heat a clean skillet over medium heat. Carefully transfer the assembled quesadilla to the skillet.

Step 9

Cook for 2-3 minutes on each side, or until the tortilla is golden brown and slightly crispy.

Step 10

Repeat the process with the remaining ingredients to make the second quesadilla.

Step 11

Cut the quesadillas into wedges and garnish with fresh cilantro if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(771.0g)

Amount per serving	% Daily Value*
Calories	1264.2

Total Fat 90.8g	0%
Saturated Fat 31.7g	0%
Polyunsaturated Fat 0.2g
Cholesterol 140mg	0%
Sodium 1997.5mg	0%
Total Carbohydrate 64.8g	0%
Dietary Fiber 16.4g	0%
Total Sugars 21.5g
Protein 58.8g	0%

Vitamin D 0IU	0%
Calcium 235.8mg	0%
Iron 9.8mg	0%
Potassium 1737.5mg	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: 62.3%

Protein: 17.9%

Carbs: 19.8%