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Veggie and Beef Quesadillas
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5 from 1 vote

Steak Quesadilla

An easy and tasty low carb quesadilla!  Use leftover steak to make it even easier. Use a sandwich grill or an iron skillet for a crispy crust.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course, Snack
Cuisine: Mexican
Servings: 1
Calories: 218kcal


  • For Each Quesadilla:
  • 1 small lower carb tortilla
  • ½-1 cup peppers and onions , diced (fresh or frozen)
  • Mushrooms , any variety, sliced
  • 1-2 teaspoons olive oil
  • 3-4 Ounces lean beef steak , pork or chicken or any lean leftover meat, sliced thinly
  • ¼ cup low-fat cheddar cheese


  • Preheat sandwich grill.
  • Heat olive oil in a small non-stick skillet and sautee veggies until crips-tender.
  • Place a tortilla on grill and top with veggies, sliced meat and sprinkle with cheese.
  • Fold tortilla over and close sandwich press to heat and toast tortilla.
  • Slice into wedges and serve warm with salsa and peppers as desired.


Calories: 218kcal | Carbohydrates: 4g | Protein: 25g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 238mg | Potassium: 424mg | Fiber: 1g | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 59.9mg | Calcium: 117mg | Iron: 2.3mg