Healthy Philly Cheesesteak Quesadilla
I’m excited to have turned one of my favorites into a healthy, high protein meal!
Ingredients: (2 servings / makes 2 quesadillas)
8 oz top round roast, thinly sliced into strips (against the grain)
1 small onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 tsp olive oil (or avocado oil spray)
½ tsp garlic powder
½ tsp smoked paprika
Salt + black pepper, to taste
4 whole wheat or low-carb tortillas (8-inch size)
1 cup shredded reduced-fat mozzarella or provolone cheese
Optional: hot sauce, fresh parsley for garnish
Directions:
1) Prep the steak: Place top round in the freezer for 15–20 minutes (for easier slicing). Slice thinly against the grain, then cut into 3–4 inch strips.
2) Cook veggies: Heat olive oil in a skillet. Add onion + peppers, season with salt/pepper, and sauté 4–5 minutes until softened. Remove and set aside.
3) Cook beef: In the same pan, add beef strips with garlic powder + smoked paprika. Sear 2–3 minutes until browned but still tender. Return peppers/onions to the pan and toss together.
4) Assemble quesadillas: Place 1 tortilla in a skillet (medium heat). Sprinkle cheese on half, add steak/veggie mixture, top with more cheese, and fold tortilla in half.
5) Cook + crisp: Cook 2–3 minutes per side until golden and crispy. Repeat with second quesadilla.
6) Serve: Slice into wedges and enjoy warm with hot sauce or salsa.
*Healthier swaps: lean cut (top round), reduced-fat cheese, whole wheat tortillas → makes it high protein, lighter, and still indulgent.
