YOUR SOLIN GENERATED RECIPE
Crispy Steak and Loaded Veggie Quesadillas
Enjoy a savory blend of thinly sliced lean steak, vibrant bell peppers, onions, and spinach tucked inside a whole wheat tortilla with a sprinkle of part-skim mozzarella. This quesadilla brings a satisfying crunch balanced with juicy veggies, making it a hearty, protein-packed meal that’s both crispy and loaded with nutrients.
INGREDIENTS
3 oz Lean Sirloin Steak
1 medium Whole Wheat Tortilla
1/4 cup shredded Part-Skim Mozzarella Cheese
1/4 cup diced Mixed Bell Peppers
1/4 cup diced Onion
1/2 cup cooked Spinach
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat a non-stick skillet over medium-high heat and add the olive oil.
Season the lean sirloin steak with salt and pepper. Once the oil is shimmering, add the steak and cook for about 2-3 minutes per side for medium-rare, or until your desired doneness is reached. Remove the steak and let it rest, then thinly slice it against the grain.
In the same skillet, add the diced bell peppers and onions. Sauté until they begin to soften, about 3-4 minutes. Add the cooked spinach just to warm through.
Place the whole wheat tortilla in a clean skillet over medium heat. Evenly sprinkle half of the shredded cheese over one half of the tortilla.
Layer the sliced steak and sautéed veggies over the cheese, then sprinkle the remaining cheese on top.
Fold the tortilla over to form a quesadilla and cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.
Remove from heat, slice into wedges, and serve immediately.