Steak & Mushroom Pizza-Dillas

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Steak and Mushroom Pizza-dillas Recipe

Photo: Jennifer Causey Styling: Lindsey Lower

When stuffed tortillas are bound with gooey mozzarella and dunked into warm marinara, you end up with a pizza-quesadilla hybrid, or a pizza-dilla.

Serves 4 (serving size: 4 wedges and 1/4 cup marinara)


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Cooking spray
8 ounces top sirloin steak, trimmed and very thinly sliced
3/8 teaspoon kosher salt, divided
1 tablespoon butter
2 garlic cloves, minced
1 (8-ounce) container presliced cremini mushrooms
4 ounces part-skim mozzarella cheese, shredded and divided (about 1 cup)
4 (8-inch) whole-wheat flour tortillas
1 cup lower-sodium marinara sauce (such as Dell'Amore), warmed


1. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; sprinkle with 1/8 teaspoon salt. Cook 3 minutes or until browned, stirring occasionally. Place steak in a medium bowl.

2. Add butter to pan; swirl until butter melts. Add remaining 1/4 teaspoon salt, garlic, and mushrooms; cook 6 minutes or until mushrooms brown and liquid evaporates, stirring occasionally. Add mushrooms to steak; toss to combine.

3. Wipe pan clean with paper towels. Reduce heat to medium. Sprinkle about 2 tablespoons cheese evenly over half of each tortilla. Divide steak mixture evenly among tortillas; sprinkle with remaining 1/2 cup cheese. Fold tortillas in half over filling. Carefully coat both sides of quesadillas with cooking spray. Place 2 quesadillas in pan; cook 2 minutes on each side or until browned and cheese melts. Repeat with remaining quesadillas. Cut each into 4 wedges. Serve with marinara.

Created date

March 2016

Nutritional Information

Calories 334
Fat 14 g
Satfat 5.8 g
Monofat 4.2 g
Polyfat 1.3 g
Protein 25 g
Carbohydrate 27 g
Fiber 2 g
Cholesterol 53 mg
Iron 2 mg
Sodium 702 mg
Calcium 278 mg
Sugars 4 g
Est. Added Sugars 0 g