Sheet Pan Steak Quesadillas (Edit recipe)

My Sheet Pan Steak Quesadillas are definitely going to be in regular rotation! Super easy to make and can be packed full of your favorite protein and veggies!

15 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	775
Fat:	50 g
Carbohydrates:	48 g
Protein:	34 g
Cholesterol:	158 g
Sodium:	993 mg
Fiber:	5 g
Sugars:	3 g
Calculated per serving.

by leahxglutenfree

View original recipe

Serves: 6

Ingredients

1 lb Beef Tenderloin Tips
1 Tbsp Olive Oil
1 Red Bell Pepper
1 Green Bell Peppers
1 Yellow Onion
3 cloves Garlic
1 Primal Palate Taco Seasoning
2 cups Colby Jack Cheese, shredded
8 Cassava Flour Tortillas - Burrito Size (Siete), or your favorite gluten free brand, burrito size

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Process

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

Preheat your over to 425F. Put a pan over medium heat with the olive oil.
Chop your onion and mince your garlic and add to the pan. Wash and prep your bell peppers and add to the onion and garlic once they are translucent.
Once the peppers have started to soften, add in your steak and seasoning and cook for 3-4 minutes. This is mainly to brown the outside of the steak as it will finish cooking in the oven.
Grease a baking sheet and put down your first layer of tortillas, overlapping around the edge of the pan and adding 1-2 tortillas as necessary in the center of the pan.
Spread out your beef and veggies across the tortillas and generously top with cheese. Layer another 1-2 tortillas on top and fold the overhanging tortillas over top.
Place another baking sheet on top to weigh it down and bake for 20 minutes. Remove the additional sheet pan and bake for an additional 5 minutes or until the tortillas are golden brown.
Top with your favorite salas, avocado, sour cream, etc.