Jump to content
  • Sign Up
Celiac.com Sponsor:


Celiac.com Sponsor:


  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Jefferson Adams

    Gluten-free Christmas Cheesesteak Quesadillas

    Jefferson Adams


    Reviewed and edited by a celiac disease expert.

    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.



    Celiac.com Sponsor:




    Image: Jefferson AdamsWill 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.

    Ingredients:

    • 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

    Directions:
    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.


    User Feedback

    Recommended Comments



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

  • Related Articles

    Scott Adams
    This recipe comes to us from Anne Barfield.
    2 pounds top sirloin, cut into 1-inch cubes
    1 Tab salt, or to taste
    ½ Tsp. pepper
    3 cloves garlic
    1 Tab oil
    1 medium onion, chopped
    1 bell pepper, chopped
    2 med.-large tomatoes, diced
    2 medium potatoes, cut into about ¾ inch cubes
    ½ cup tomato sauce
    corn tortillas
    salsa
    H...

    Scott Adams
    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. Cook sauce for several minutes in a small pot with a teaspoon of oil until it changes c...

    Scott Adams
    This recipe comes to us from Valerie Wells. This recipe serves 3 to 4.
    Ingredients:
    3 or 4 chicken thighs, simmered in salted water until very tender (about 40 minutes)
    6 soft corn tortillas
    1 - 12-oz jar salsa Verde (green salsa, I used La Victoria brand)
    3 or 4 ounces crumbled or shredded white cheese (white cheddar, Monterey Jack or goat cheese)
    Directions...

    Scott Adams
    This recipe comes to us from jmreed in the Gluten-Free Forum.
    Ingredients:
    2 cups brown rice flour
    1 teaspoon xanthan Gum
    1 teaspoon sugar
    ¼ teaspoon salt
    2 eggs
    3 cup water
    2 tablespoon olive oil
    Directions:
    First mix all the dry ingredients into a bowl. Add the wet ingredients and mix well. Pour 1/3 a cup of the mixture into a good nonstick medium ...

  • Celiac.com Sponsor:

  • Forum Discussions

    I'll see if the owner of GliadinX will chime in here...
    I guess I didn't make myself clear. I need a condensed soup (like Campbell's) to use in recipes. I guess I could use regular soup and thicken it with corn starch.
    Yes, if you don't have consistent gluten intake prior to the blood tests they are almost useless.  My antibody levels went from very high to normal in one month gluten-free. 
×
×
  • Create New...