Philly Cheesesteak Quesadillas Directions
- Thinly slice the steak against the grain for tenderness.
- Slice the onion and bell pepper into thin strips.
- Shred the cheese if not already shredded.
- Lightly spray a skillet with olive oil spray and heat over medium-high heat.
- Add the sliced steak to the skillet, season with salt and pepper, and cook until browned and cooked through, about 3-4 minutes per side. Remove and set aside.
- In the same skillet, add another light spray of olive oil.
- Add the sliced onions and bell peppers, cooking until softened and slightly caramelized, about 5-6 minutes. Remove and set aside.
- Place a tortilla on a clean surface.
- Sprinkle a layer of shredded cheese evenly over one half of the tortilla.
- Top with a portion of the cooked steak, sautéed onions, and bell peppers.
- Fold the tortilla over to create a half-moon shape.
- Heat a large skillet or griddle over medium heat.
- Carefully place the assembled quesadilla on the skillet.
- Cook until the bottom is golden brown and crispy, about 2-3 minutes.
- Flip the quesadilla and cook until the other side is golden and the cheese is melted, another 2-3 minutes.
- Repeat with the remaining tortillas and filling.
- After cooking, transfer quesadillas to a cutting board and let cool briefly.
- Slice each quesadilla into wedges with a sharp knife or pizza cutter.
- Serve hot with optional low-points toppings.
WW Points Calculation:
- 1 pound lean sirloin steak: 8 points
- 1 onion: 0 points
- 1 bell pepper: 0 points
- 8 low-carb, high-fiber tortillas: 16 points
- 1 cup shredded reduced-fat mozzarella cheese: 8 points
- Olive oil spray: 1 point
Total Points: 33
Servings: 8
Per Serving: 4.13 points
Nutrition Information (per serving):
- Calories: Approx. 210
- Fat: 7g
- Protein: 18g
- Carbohydrates: 15g
- Sugar: 2g
- Sodium: 220mg
I'm waiting for your comments! Enjoy!
