Easy Gluten Free Grilled Steak Quesadilla Tacos for Summer
When you turn a quesadilla into a taco shell, you get a fun little bite that’s perfect for summer grilling.
These are such a good time to make and so versatile too. This version starts with US Wellness Meats strip steak, grilled to perfection and sliced nice and thin. The quesadilla shell is made with cheddar cheese, but use whatever melty cheese you love best, whether it's monterey jack, mozzarella, or anything in between.
Top with your go-to toppings, drizzle on your favorite sauces or salsas, and dunk into sour cream or guac. They’re delicious with freshly grilled meat or even leftovers that need new life.
And if a grill isn’t in the cards, an indoor grill pan works great too. This one's a favorite around here! We also love this hand crank cheese grater for shredding our own cheese for better flavor and no added ingredients.
PREP TIME
30 minutes
COOK TIME
25 minutes
INGREDIENTS
12
Serves: 2-3
Ingredients
- 14 oz14 oz14 oz Beef Large NY Strip Steak - US Wellness Meats
- 1 tsp1 tsp1 tsp Salt and Pepper, adjust to taste
- 1/2 tsp1/2 tsp1/2 tsp Garlic Powder
- 1 Tbsp1 Tbsp1 Tbsp Olive Oil
- 1 cup1 cup1 cup Cheddar Cheese, shredded; sub whatever cheese you love!
- 4 whole4 whole4 whole Almond Flour Tortillas - Siete Foods
- Avocado Oil Spray
- 1/21/21/2 Lime
- Lettuce, Iceberg, optional, for garnish
- White Onion, optional, for garnish
- Habanero Botana Sauce - Siete Foods, optional, for garnish
- Sour Cream, optional
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Bring your steak to room temperature about 30 minutes before cooking. Drizzle with olive oil and season with salt, pepper, and garlic powder.
- Grill the steak to your desired doneness. Let it rest, then slice thinly against the grain.
- Lightly spray four tortillas with avocado oil on both sides. Place two tortillas on the grill and cook until you see grill marks on one side.
- While still on the grill, sprinkle shredded cheese on top each of the two tortillas. Immediately top each with another tortilla that hasn’t been grilled yet.
- Let the cheese start to melt for about 30 seconds, then carefully flip each quesadilla so the top (ungrilled) tortilla is now on the grill. Grill until the second side gets golden and crispy and the cheese inside is fully melted.
- Remove from the grill and fold each quesadilla in half to create a taco shell. Fill with sliced steak, a big squeeze of lime, shredded lettuce, onions if you’d like, and a drizzle of your favorite sauce or salsa. Dip in sour cream or guac if you'd like!
Notes
Use promo code ALLISAPPETITE on any US Wellness Meats products or on anything from the FoodSocial Market! 🩷
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About This Recipe
Show nutritional information
Coconut Free Egg Free Gluten Free Grain Free Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 1042 |
| Fat: | 59 g |
| Carbohydrates: | 41 g |
| Protein: | 69 g |
| Cholesterol: | 183 g |
| Sodium: | 2074 mg |
| Fiber: | 7 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
5 responses to “Easy Gluten Free Grilled Steak Quesadilla Tacos for Summer”
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Yuuuum! Want!
made my dreams come true having both a quesadilla and a taco in one bite 😋
omgggg QUESADILLA TACO. even better with grilled steak, i just know this is incredible. need to try this asap!!
will forever be making different versions of this because it’s everything i want in a single bite and more.
oooooo these look awesome!