Steakadillas - Low Carb Steak Quesadilla

 



Definitely a family favorite, and we gut out the carbs with Mission Carb Balance tortillas, with only 2g carbs per medium sized tortilla.

Ingredients:
- 1 lb. Shaved Steak - we use the prepackaged steak from the market, and cut across for finer steak
- 1 medium onion diced
- 1 pt. mushrooms, sliced
- 3-4 Low Carb tortillas or favorite wrap
- 6-8 Slices Provolone - or sub in your favorite cheese, can mix shredded w steak mix
- Olive Oil for the pan, butter optional for the onions
- Salt and Pepper to taste - I love celery salt!
- Granulated garlic optional for steak and veg.
- Optional Spicy Relish; I mix finely diced dill pickles, purple onions and banana pepper as a super zippy condiment, about 2 tablespoons of each is plenty.  Sweet relish is high in carbs, so I use low carb baby dill gherkins.

We do this one pan style with our largest skillet. The surface area helps everything caramelize to yummy deliciousness. Pre heat the skillet with olive oil on medium-low to medium heat. The onions take the longest, so good place to start. I do not salt until they are almost done, same for mushrooms for a better sear. I strongly prefer slow caramelized, and will go low and slow until they are almost onion jam. It is an honest 45 minutes to an hour. If you don't have the time, or prefer the grilled onion flavor, medium high heat for 15 minutes or so.

When onions are almost done, raise heat to medium high to brown the mushrooms to desired. If your skillet cannot fit onions and mushrooms together, simply set aside, everything gets re-heated in the quesadilla. Set all the veg aside for the steak.

The steak loves a high heat to sear. The large skillet comes in handy to take the entire pound spread out for maximum surface contact. If you cannot fit into your pan, cook 1/2 at a time for better sear and flavor. I only pepper at first, saving salt for the end. Steak should be fully cooked in 3-4 minutes per batch.

When the steak, shroom and onion are done mix together. If you are using sliced cheese you can line the tortillas. I fine diced my provolone or mix shredded cheese with steak for even cheesiness throughout. 1 pound of steak will easily make 4 medium sized shells stuffed well. If you overstuff, it will probably squeeze into your pan. Add oil if needed into the pan, and bring to medium heat. The quesadillas take 2-3 minutes per side for golden brown and full cheese melt.  Enjoy!



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