YOUR SOLIN GENERATED RECIPE
Crispy Whole Wheat Steak and Sautéed Veggie Quesadillas
Enjoy a vibrant fusion of flavors in these quesadillas that combine tender lean steak with a medley of sautéed bell peppers and red onion, all hugged by a crispy whole wheat tortilla and lightly melted reduced-fat cheddar cheese. This dish delivers a hearty yet wholesome meal perfect for lunch or dinner.
INGREDIENTS
3 ounces Lean Top Sirloin Steak
1 Whole Wheat Tortilla (50g)
1 cup Mixed Bell Peppers
1/4 cup chopped Red Onion
1/8 cup Reduced-Fat Cheddar Cheese
1 teaspoon Olive Oil
PREPARATION
Slice the steak into thin strips and season lightly with salt and pepper.
Heat a non-stick skillet over medium-high heat and add the olive oil.
Sauté the red onion and mixed bell peppers in the skillet for about 3-4 minutes until they become tender but still retain a slight crunch. Remove from the skillet and set aside.
In the same skillet, quickly sear the steak strips for about 2-3 minutes per side until they are cooked to your preference. Remove from heat.
Lay the whole wheat tortilla flat and sprinkle the reduced-fat cheddar cheese evenly over one half of the tortilla.
Layer the cooked steak and sautéed veggies on top of the cheese, then fold the tortilla over to enclose the filling.
Return the assembled quesadilla to the skillet over medium heat. Cook for 2-3 minutes per side, pressing slightly with a spatula, until the tortilla is crispy and the cheese has melted.
Remove from the skillet, slice into wedges, and serve warm.