YOUR SOLIN GENERATED RECIPE
Crispy Lean Steak Quesadillas with Sautéed Peppers and Onions
Enjoy a satisfying meal that pairs thinly sliced lean sirloin with colorful sautéed peppers and onions, tucked between a whole wheat tortilla and melted low‐fat cheddar cheese. This dish delivers a delightful crunch with the crispy tortilla and a warm, savory filling that is both hearty and balanced.
INGREDIENTS
4 oz Lean Sirloin Steak
1 medium Whole Wheat Tortilla
1/4 cup Low-Fat Cheddar Cheese, shredded
1/2 cup Sliced Bell Pepper
1/4 cup Sliced Onion
1 tsp Olive Oil
Seasonings (salt, pepper, garlic powder) to taste
PREPARATION
Thinly slice the lean sirloin steak against the grain and season with salt, pepper, and garlic powder.
Heat a skillet over medium-high heat. Add half of the olive oil and quickly sear the steak slices until browned but not fully cooked, about 2 minutes per side. Remove and set aside.
In the same skillet, add the remaining olive oil and sauté the sliced bell peppers and onions until they are softened and slightly caramelized, about 4-5 minutes. Season lightly with salt and pepper.
Return the steak to the skillet with the vegetables to finish cooking for another minute and mix well.
Place the whole wheat tortilla on a clean surface and evenly spread the steak, peppers, and onions mixture over half of the tortilla. Sprinkle the shredded low-fat cheddar cheese on top.
Fold the tortilla over to enclose the filling. Heat a non-stick pan over medium heat and cook the quesadilla for 2-3 minutes on each side, pressing slightly, until the tortilla is crispy and the cheese has melted.
Remove from the pan, slice into wedges, and serve immediately.