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?
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.
- 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
Preheat oven to 425 F.
Heat a large non-stick pan sprayed with cooking oil over medium heat.
Cut steak thinly into slices about 1-1/2 to 2" long.
Add frozen peppers and cook until firm (not wet). Add onion. and continue to cook until onion softens.
Place one tortilla in the pan and top with about 1/8 cup of cheese.
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.
Fold tortilla in half and place on baking sheet.
Repeat with remaining tortillas. Lightly spray top of quesadillas with cooking oil.
Place in oven and heat for 5-10 minutes, being careful not to let edges burn.
Cut into wedges and serve with fresh guacamole and salsa.
|Net Carbs||7 g|
|Macros are based on one quesadilla (1/3 of recipe) and do not include salsa or guacamole|