YOUR SOLIN GENERATED RECIPE
Grilled Steak and Bell Pepper Quesadillas
Savor a delicious fusion of smoky grilled steak paired with sweet bell peppers and a touch of melty cheese, all sandwiched between a warm flour tortilla. Perfectly balanced for a satisfying meal any time of day.
INGREDIENTS
4 oz Lean Steak
1 Flour Tortilla
1/2 cup Sliced Bell Pepper
1/4 cup Sliced Onion
1/4 cup Shredded Low-Fat Cheddar Cheese
1 teaspoon Olive Oil
PREPARATION
Preheat a grill pan or outdoor grill to medium-high heat.
Lightly brush the lean steak with olive oil and season with salt and pepper if desired.
Grill the steak for about 4-5 minutes per side or until it reaches your preferred doneness. Remove and let it rest before slicing thinly against the grain.
In the meantime, sauté the sliced bell peppers and onions in a small amount of olive oil over medium heat until they are softened and slightly caramelized, about 3-4 minutes.
Place the flour tortilla on a flat surface and sprinkle half of the shredded cheese on one side.
Layer the grilled steak slices and sautéed peppers and onions evenly over the cheese, then top with the remaining cheese.
Fold the tortilla in half to enclose the filling.
Heat a non-stick skillet over medium heat and cook the quesadilla for 2-3 minutes per side until the tortilla is golden and the cheese is melted.
Remove from the pan, slice into wedges, and serve immediately.