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In a medium bowl, toss the thinly sliced sirloin steak with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and black pepper until evenly coated.

Heat a large skillet or griddle over medium-high heat. Add the seasoned steak and cook for 3-5 minutes, stirring occasionally, until browned and cooked through. Remove the steak from the skillet and set aside.

Wipe the skillet clean if necessary. Reduce heat to medium. Lightly spray one side of a whole wheat tortilla with cooking spray. Place the tortilla, sprayed side down, in the skillet.

Sprinkle about 1/4 cup of shredded Monterey Jack cheese over half of the tortilla. Top with a portion of the cooked steak, diced red onion, and sliced bell pepper. Sprinkle with another 1/4 cup of cheese.

Fold the empty half of the tortilla over the filling. Cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted and bubbly. Press down gently with a spatula to help the cheese melt.

Remove the cooked quesadilla from the skillet and transfer to a cutting board. Repeat steps 3-5 with the remaining tortillas and filling ingredients.

Cut each quesadilla into 2 or 3 wedges. Serve immediately with plain Greek yogurt, salsa, and fresh chopped cilantro, if desired.


In a medium bowl, toss the thinly sliced sirloin steak with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and black pepper until evenly coated.

Heat a large skillet or griddle over medium-high heat. Add the seasoned steak and cook for 3-5 minutes, stirring occasionally, until browned and cooked through. Remove the steak from the skillet and set aside.

Wipe the skillet clean if necessary. Reduce heat to medium. Lightly spray one side of a whole wheat tortilla with cooking spray. Place the tortilla, sprayed side down, in the skillet.

Sprinkle about 1/4 cup of shredded Monterey Jack cheese over half of the tortilla. Top with a portion of the cooked steak, diced red onion, and sliced bell pepper. Sprinkle with another 1/4 cup of cheese.

Fold the empty half of the tortilla over the filling. Cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted and bubbly. Press down gently with a spatula to help the cheese melt.

Remove the cooked quesadilla from the skillet and transfer to a cutting board. Repeat steps 3-5 with the remaining tortillas and filling ingredients.

Cut each quesadilla into 2 or 3 wedges. Serve immediately with plain Greek yogurt, salsa, and fresh chopped cilantro, if desired.
