YOUR SOLIN GENERATED RECIPE
Seared Steak and Bell Pepper Quesadillas
Savor the robust flavors of tender seared steak paired with sweet, crisp bell peppers, all nestled within a lightly toasted whole wheat tortilla and melted low-fat cheese. This quesadilla makes a satisfying meal for breakfast, lunch, or dinner with a perfect balance of protein and vibrant vegetables.
INGREDIENTS
4 oz Lean Sirloin Steak
1 medium Whole Wheat Tortilla
1/2 Red Bell Pepper
1/4 cup Low-Fat Shredded Mozzarella Cheese
1 tsp Olive Oil
PREPARATION
Heat a grill pan over medium-high heat and lightly brush with olive oil.
Season the steak with salt and pepper, then sear for about 3-4 minutes on each side until desired doneness. Remove from heat and let it rest before slicing thinly.
In the same pan, add sliced red bell pepper and sauté for 2-3 minutes until slightly softened.
Lay the whole wheat tortilla flat and evenly distribute the sliced steak, sautéed bell pepper, and sprinkle with low-fat mozzarella cheese.
Fold the tortilla in half to create a quesadilla.
Place the quesadilla back on the pan, pressing lightly. Cook for 2-3 minutes on each side until the cheese melts and the tortilla is golden crisp.
Remove from the pan, slice into wedges, and serve warm.