Tag Archives: steak

Steak and Feta Quesadillas

What game day foods are your favorites? Wings? Pizza? Chips and dip? We keep it a bit more snack and finger food at our house typically. But that doesn’t mean you have to eat only unhealthy foods.

Today’s recipe is great for your game watching party or a quick weeknight dinner. The spinach packs a great nutritional punch without being an overpowering flavor. Using cream cheese and just a sprinkling of feta lowers the sodium compared to a normal cheesy quesadilla. Enjoy!

Steak and Feta Quesadillas (Serves 4, as a meal)

Steak and Feta Quesadillas

1 T. olive oil
1 large (10-12 oz) sirloin steak, thinly sliced*
½ large onion, thinly sliced
2 cloves garlic, minced
2 cups chopped fresh spinach
2 ounces ⅓ less fat cream cheese
¼ cup feta cheese, crumbled
4 large whole wheat tortillas
¼ cup low fat sour cream

1. Heat oil in a large skillet over medium-high heat. Cook steak about 3 minutes, or until beginning to brown.

2. Add onions and garlic; cook for 2-3 minutes more, or until onion beginning to soften.

3. Add spinach, cream cheese, and feta. Cook, stirring, until cream cheese is melted. Remove from pan (if using same pan for quesadillas).

4. Wipe pan clean (if using same pan). Heat same skillet (or a griddle) to medium-high heat. Place one tortilla in pan. Cook for 1 minute, until beginning to warm. Flip. Spoon about 1/3 cup steak mixture evenly over half of tortilla. Fold tortilla in half. Cook for 3 minutes, then flip and cook for 2-3 minutes more, until each side is crisp. Repeat with remaining quesadillas.

5. Cut into wedges to serve. Serve with sour cream.

Nutritional Analysis:

Calories: 420
Protein: 25 g
Fat: 24 g
Saturated Fat: 11 g
Cholesterol: 85 g
Carbohydrates: 25 g
Fiber: 4 g
Sodium: 414 mg

Recipe notes: You could use a variety of different meats here. I’ve used sirloin, flank steak, and leftover tri-tip. It all turns out really well.

Source: adapted from Cooking Light

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Philly Cheesesteaks

Having never been to Philadelphia, I can’t vouch for the authenticity of these sandwiches.  But I can tell you they are delicious.  Even better, they are easy and fun to make.  My husband always helps me make these, because he thinks slicing the meat is pretty neat.

I usually buy whole-wheat hoagie rolls for these sandwiches.  I made some whole wheat french bread rolls this time.  They got a lot bigger than I expected in the second rise, so the sandwich looks huge in this picture.  The amount of filling is the right amount for four sandwiches, but there is a lot more bread than for a normal hoagie roll.

Philly Cheesesteaks (Serves 4)

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1 lb top round steak
2 teaspoons canola oil
2 bell peppers, sliced
1 onion, sliced
6 ounces of provolone cheese, sliced
4 whole wheat sandwich rolls

1. Slice steak into 1 inch strips. Place in a freezer bag and put in freezer for at least 1 hour.

2. Place largest slicing disk on food processor. Feed frozen steak strips through food processor. You should have small slices and some shaved pieces of meat.

3. Heat oil in large skillet over medium to medium-high heat. Add sliced peppers, cooking for 2-3 minutes. Add sliced onion. Cook for about 5 minutes more, or until vegetables are mostly tender.

4. Add steak and cook until no longer pink, about 3 minutes or so. Place slices of cheese over the top of the meat/vegetable mixture to evenly distribute. Cover pan, and cook until cheese melts. Serve in sandwich rolls.

Nutritional Information (Amount per sandwich):

Calories: 501
Protein: 44 g
Fat: 20 g
Saturated Fat: 9 g
Cholesterol: 101 mg
Carbohydrates: 39 g
Fiber: 6 g
Sodium: 775 mg

Recipe Notes: If you can’t find top round steak, I have used flank steak as well. It isn’t as lean, so do try to find the top round. When freezing the meat, you want a good balance of being frozen but not rock solid. If it is too frozen, the slicing blade can have a hard time with it. If you don’t have a food processor, no problem– just try to slice the steak as thinly as possible before cooking it.  You’ll likely have to cook the meat a little longer, too.  When I buy provolone, it comes in 1.5 ounce slices, so I use 4 slices. If yours comes in 1 ounce slices, you could decrease the cheese to just 4 slices. This would save you calories, fat, and sodium. But, it is a cheesesteak, so don’t be too hard on yourself.

I know the nutrition facts don’t look that great for this sandwich. But here is a commercial cheesesteaks nutrition facts:

Calories: 760 calories
Protein: 57 g
Fat: 32 g
Saturated Fat: 17 g
Cholesterol: 145 mg
Carbohydrates: 65 g
Fiber: 2 g
Sodium: 2500 mg

Source:  Adapted from America’s Test Kitchen

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