- Gluten-Free Recipes
- Gluten-Free Recipes: American & International Foods
- Gluten-Free Mexican Recipes (Spanish)
- Gluten-free Christmas Cheesesteak Quesadillas
- Safe Gluten-Free Food List (Safe Ingredients)
- Unsafe Gluten-Free Food List (Unsafe Ingredients)
- Gluten-Free Alcoholic Beverages
- Celiac Disease Symptoms
- The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free
- Interpretation of Celiac Disease Blood Test Results
- Is Buckwheat Flour Really Gluten-Free?
Gluten-free Christmas Cheesesteak Quesadillas
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 12/23/2015 - Got some ribeye? Some provolone? Good, grab the ribeye and the cheese, along with some onions, green peppers, and corn tortillas. Tortillas? Yeah, tortillas.
This simple variation turns the traditional Philly Cheesesteak into a quesadilla. It makes a great holiday snack, or as an anchor for your favorite football games.
Will it be like on original Philly Cheesesteak? No! It will be a gluten-free version with a Mexican twist that you make at home. But it will put a smile on your face.
- 1⁄2 pound deli roast beef or Rib-Eye roast, thinly sliced
- 1⁄2 pound provolone cheese, thinly sliced
- 1 white onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 teaspoons garlic, minced
- splash of extra virgin olive oil
- salt and pepper
Heat a large fry pan over medium-high heat.
When hot, cover bottom with olive oil.
Add the onions and bell pepper and cook, stirring, about 6 to 8 minutes, until caramelized.
Add the garlic, salt and pepper, and cook for about 30 seconds.
Then, push the veggie mixture off to one side of the pan.
Add the meat to the hot part of the pan.
Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is no longer pink, about 2 minutes.
Mix the meat and the caramelized onions and bell pepper together.
Divide into two portions, and top both portions with the cheese to melt.
In the last minute or so, toss the corn tortillas on the grill until they start to soften. Grill both sides, then top with the meat and cheese mixture. Top with a final grilled tortilla. Flip again and cook a few seconds before removing. Serve hot.
Don't dig quesadillas? Grab some of your favorite gluten-free bread and go traditional, or cook up some french fries and top them with the cease steak mix. You really can't go wrong.
Celiac.com welcomes your comments below (registration is NOT required).
Flour Tortillas (Gluten-Free)
This recipe comes to us from jmreed in the Gluten-Free Forum.... [READ MORE]
Green Enchilada Casserole (Gluten-Free)
This recipe comes to us from Valerie Wells.... [READ MORE]
Enchiladas with Red or Green (Verde) Sauce (Gluten-Free)
Makes 8-12 enchiladas
Recipe for Green (Verde) Sauce:
Puree in blender/food processor: 2 cups tomatillos (Mexican green tomatoes),
1 small garlic clove, 8 to 10 sprigs or fresh cilantro, and a tiny piece
of Serrano raw green chili or jalpeño, ¼ cup diced white
onion, and 1 teaspoon salt.... [READ MORE]
Carne Guisada Los Barrios (Gluten-Free)
This recipe comes to us from Anne Barfield.... [READ MORE]