8 ounces top sirloin steak, trimmed and very thinly sliced
3/8 teaspoon kosher salt, divided
1 tablespoon Land O’ Lakes 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 Dell’Amore lower-sodium marinara sauce, warmed
Heat a large skillet over medium-high heat, and coat it with cooking spray. Add steak; sprinkle with 1/8 teaspoon salt. Cook for 3-4 minutes or until browned, stirring occasionally. Remove steak from pan, place in a medium bowl and set aside.
Add butter to pan; swirl until it 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.
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 cheese. Fold tortillas in half. 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.
Source : allrecipes.com