Omnivore Steak and Spinach Quesadillas With A Greek salad 11/27/16

Omnivore

Steak and Spinach 

Quesadillas 

With

A

Greek salad

1 - 1 Lb of steak

(Cut into small strips)

8 - Mini Sweet peppers

(Washed tops and seeds removed cut into small pieces)

1 - 8 oz package of fresh mushrooms

(Peeled and diced do not wash use half or all mushrooms)

1 - 8 oz bag of fresh spinach

(Only use 1/2 of bag 4 oz Washed and chopped)

1 - 8 oz block Monterey jack cheese or any shredded cheese you like

(shred and only use 1/2 the block or bag)

1 - 8 oz bag shredded sharp cheddar 

(only use 1/2 the bag)

2 - Tbsp olive oil

1 - 1 Tbsp garlic salt or powder 

1 - 1 Tbsp black pepper

1 - 1 Tbsp Montreal steak seasoning

4 - Large burrito flour tortillas 

(Pueblo Lindo brand from Aldi works the best)

1 -Head of lettuce

(Washed and cut into bite size pieces)

2 - Roma tomatoes or your choice of tomatoes

(Washed and cut into chunks)

1 - 6 oz container of  Trader Joe's Feta cheese with Mediterranean herbs

(only use about 2 - 3 oz for a salad for two people) 

1 - 1/2 Cup of Italian dressing 

(Aldi daily basic only $0.89 taste great)

Quesadillas 

In a large frying pan heat olive oil 

add the strips of steak and keep string so it don't burn

when steak is browned add the spinach until spinach cooks down

add the mushrooms then your seasoning Garlic salt or powder

black pepper and Montreal seasoning 

Taste a piece of steak and add 

more seasoning if needed

in a clean large skillet Cast iron preferred 

spray with a non stick spray or add oil to pan

place a tortilla in the pan with heat on lowest setting

add your steak mixture to half the tortilla and cover the steak 

with both cheeses then fold over the other half to cover steak and cheese

brown the one side the carefully flip over and brown the other side

when done place on a large plate and cut with a pizza cutter

 

Greek salad

Place lettuce, tomatoes, feta cheese and 

any thing you like in your salad