Keto Loaded Philly Cheesesteak Quesadillas
Filled with layers of cheesy pepper goodness, these keto Philly cheesesteak quesadillas are a party on your plate!
Servings 6 servings
Calories 495kcal
Equipment
- Skillet
Ingredients
- 6 large Keto Tortillas
- 1 pound Frozen Cheesesteak Meat
- 1/2 Red Bell Pepper sliced thin
- 1/2 Green Bell Pepper sliced thin
- 1/2 Onion sliced thin
- 2 tsp Worcestershire Sauce
- 4 ounces Mushrooms sliced
- 2 tsp Minced Garlic
- 1 cup Shredded Provolone Cheese
Instructions
- Saute the cheesesteak meat in a skillet over medium high heat until cooked through. Remove and set aside.
- Leave 2 Tbsp of the drippings in the skillet, and discard the rest.
- Reduce the heat to medium, and add the onions and peppers to the skillet. Saute until they are just beginning to soften.
- Stir in the mushrooms, and continue to saute until all of the vegetables are softened.
- Mix in the garlic, worcestershire sauce, the cooked meat and salt and pepper to taste.
- Lay a tortilla in the bottom of a new skillet over medium heat.
- Add ⅓ of the cheesesteak mixture to the tortilla.
- Sprinkle with ⅓ of the cheese.
- Top with another tortilla.
- Saute until the tortilla on the bottom is browned and crispy. Carefully flip the quesadilla over and continue to cook until the other side is browned and crispy too.
- Repeat steps 6-10 to create two more quesadillas.
- Slice the quesadillas in half to serve.
Notes
Calories: 495
Net Carbs: 6 Net Carbs Per Serving (half of a large quesadilla) The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Net Carbs: 6 Net Carbs Per Serving (half of a large quesadilla) The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.