Taco Bell steak quesadilla is a popular dish made with freshly grilled tortilla, steak, and cheese. This is a low-carb and keto-friendly steak quesadilla recipe. The sirloin steak is being used in this recipe that comes from the rear back portion of the cow.
The steak cubes are first marinated into the mixture of soy sauce, lime juice, garlic paste, avocado oil or olive oil, dried oregano, ground cumin, and chipotle powder. Then, you have to cook steak in a skillet over medium heat.
The chihuahua and cheddar cheese blend gives this steak quesadilla an extra cheesy and delicious flavor. Serve this quesadilla with avocado slices, sour cream, or guacamole.
Ingredients
- 8 oz sirloin steak, cubed
- 2 low carb tortillas
- 1 cup shredded chihuahua cheese
- ¼ cup shredded cheddar cheese
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp avocado oil (or olive oil)
- 2 tsp garlic paste
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp chipotle powder
- ¼ cup keto creamy jalapeño sauce
How to make steak quesadilla
In a bowl, combine soy sauce, garlic, lime juice, oil, oregano, cumin, and chipotle powder.
Add the steak to the soy sauce mixture to marinate. Cover the bowl and place it in the fridge for 1 hour at least.
Heat a skillet on medium-high flame and transfer the steak to the skillet discarding any remaining marinade.
Mark one tortilla with the creamy jalapeño sauce while the steak is cooking.
Cook the steak until soft, tender, and your desired texture is achieved. Then transfer it to a plate and keep it warm.
In another non-stick skillet, place the second tortilla and load it up with chihuahua cheese and cheddar cheese.
Cook over medium heat and when the cheese starts melting from edges, spread the steak over cheese and top with the first tortilla. Cook for a few minutes then flip over and cook on the other side until the cheese has melted and the tortilla is crispy.
Transfer the quesadilla to the cutting board and cut it into 4 or 6 wedges. Serve immediately and enjoy.
Taco Bell Steak Recipe
Ingredients
- 8 oz sirloin steak, cubed
- 2 low carb tortillas
- 1 cup shredded chihuahua cheese
- ¼ cup shredded cheddar cheese
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp avocado oil (or olive oil)
- 2 tsp garlic paste
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp chipotle powder
- ¼ cup keto creamy jalapeño sauce
Instructions
- In a bowl, combine soy sauce, garlic, lime juice, oil, oregano, cumin, and chipotle powder.
- Add the steak to the soy sauce mixture to marinate. Cover the bowl and place it in the fridge for 1 hour at least.
- Heat a skillet on medium-high flame and transfer the steak to the skillet discarding any remaining marinade.
- Mark one tortilla with the creamy jalapeño sauce while the steak is cooking.
- Cook the steak until soft, tender, and your desired texture is achieved. Then transfer it to a plate and keep it warm.
- In another non-stick skillet, place the second tortilla and load it up with chihuahua cheese and cheddar cheese.
- Cook over medium heat and when the cheese starts melting from edges, spread the steak over cheese and top with the first tortilla. Cook for a few minutes then flip over and cook on the other side until the cheese has melted and the tortilla is crispy.
- Transfer the quesadilla to the cutting board and cut it into 4 or 6 wedges. Serve immediately and enjoy.
