Around our house I do not have a shortage of recipes that can be made both low carb and not low carb. My husband started keto probably about 3 years ago now and I've joined in along the way in what I like to call "keto-ish." We also have three children and I cook six nights a week so it would be near impossible for me to cook a meal for them and a meal for us. Along the way I've come up with quite a few dinner recipes that with just a few swaps can become low carb!
This is one of those recipes.
The swap here are the tortilla shells. There are only 6g of carbs in the low carb tortillas. I mean technically you can use the low carb tortillas for everyone because they taste identical, however the regular ones are a bit more cost effective. There are many different brand options, but Mission brand are my favorite.
If you are looking for other low carb recipes, click here to check out another one of my low carb recipes!
2-3lbs flank steak
all purpose seasoning
2 green peppers, sliced
1 onion, sliced
1 jalapeño pepper, diced
1 tbsp garlic, diced
2 tsp Worcestershire
4 oz mozzarella, shredded
low carb tortillas
1/4 stick butter, softened
ranch dressing for dipping if desired.
1. Preheat oven to 300 degrees. Heat 2 tbsp of olive oil in a skillet over high heat. Season both sides of steak heavily. Sear flank steak in a skillet, 5 minutes each side, place on a baking sheet and put inside oven for 10 minutes.
2. Heat 1 tbsp of olive oil in a skillet of medium high heat. Cook the green peppers and onion for 10 minutes or until softened. Add in garlic and jalapeños and cook for another 5 minutes before adding in Worcestershire. Turn heat to low.
3. Shred mozzarella cheese.
4. Remove steak from oven, let rest for 5 minutes and slice into thin pieces at an angle, against the grain of the meat.
5. Heat a clean skillet over medium heat.
For this recipe we will be making crescent shaped quesadillas, by using just one tortilla and folding it in half.
6. Butter one entire side of a tortilla shell and place butter side down in the hot skillet.
7. Build your quesadilla by layering cheese, steak, pepper and onion mixture, and more cheese on half of the tortilla.
8. Fold the empty half of tortilla on top of the cheese and press down firmly with a spatula.
9. Once cheese has melted, use the skillet to flip the quesadilla over and again press firmly on top with the spatula.
10. Remove from heat and cut in half. Serve with a side of ranch dressing for dipping if desired.
There isn't much to this, I know. You can even sub the pepperoni for the steak and have a pizza quesadilla and use marinara as dipping sauce. The possibilities with this recipe really are endless! Get creative! Maybe even have a quesadilla bar and let everyone build their own.
I'd love to know if you make this recipe or adapt it to your family's likings. Don't forget to tag me on Instagram in your creation!