Low Carb Keto Steak Quesadillas

Finding a way to use up the leftover ribeye steak from last night’s dinner was a frustrating task; there was about 6 oz. of steak left and no one wants to eat recycled steak all by itself. Then I remembered the chicken quesadillas my daughter and I made from leftover rotisserie chicken and I had an idea. Why not steak quesadillas?

Steak Quesadillas
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This is a delicious way to use up some leftover ribeye steak (or any 'good' steak), and so simple to make! Adjust quantities as needed.

Course: Main Course
Cuisine: Mexican
Keyword: ,steak, ribeye steak,quesadilla
Servings: 3 quesadillas
Calories: 324 kcal
Author: WW
Ingredients
  • 6 oz Ribeye steak medium rare, thinly sliced
  • 3/4 cup Mexican cheese blend Kraft 4-cheese
  • 2/3 cup Tricolor peppers frozen
  • 1/4 cup Yellow onion thinly sliced
  • 3 ea Low Carb Tortillas Ole Extreme Wellness or other brand of 5 net carb tortilla
  • Olive or Avocado oil spray spritzer type
Instructions
  1. Preheat oven to 425 F. 

  2. Heat a large non-stick pan sprayed with cooking oil over medium heat.  

  3. Cut steak thinly into slices about 1-1/2 to 2" long.

  4. Add frozen peppers and cook until firm (not wet). Add onion. and continue to cook until onion softens.

  5. Place one tortilla in the pan and top with about 1/8 cup of cheese.

  6. As soon as cheese starts to soften, add steak, peppers, onions to half of the tortilla, and top with another 1/8 cup of cheese.

  7. Fold tortilla in half and place on baking sheet.

  8. Repeat with remaining tortillas. Lightly spray top  of quesadillas with cooking oil.

  9. Place in oven and heat for 5-10 minutes, being careful not to let edges burn.

  10. Cut into wedges and serve with fresh guacamole and salsa.

Recipe Notes
 Calories324
 Fat22 g
 Net Carbs7 g
 Protein24 g
 Macros are based on one quesadilla (1/3 of recipe) and do not include salsa or guacamole

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