YOUR SOLIN GENERATED RECIPE
Crispy Whole Wheat Steak Quesadilla with Sautéed Peppers and Onions
Enjoy a satisfying blend of lean steak, whole wheat tortilla, melted cheddar, and vibrant sautéed bell peppers and onions. This crispy quesadilla packs a savory punch with just the right balance of protein, carbs, and fats for a wholesome meal any time of day.
INGREDIENTS
4 ounces lean flank steak
1 whole wheat tortilla
1/4 cup shredded cheddar cheese
1/2 medium red bell pepper
1/2 medium onion
1 teaspoon olive oil
Pinch of salt
Pinch of black pepper
PREPARATION
Season the flank steak with a pinch of salt and black pepper. Let it come to room temperature.
In a skillet over medium-high heat, sear the steak until it is cooked to your preferred doneness (about 3-4 minutes on each side for medium-rare). Remove and let it rest before thinly slicing.
In the same skillet, add the olive oil and sauté the sliced bell pepper and onion over medium heat until they are tender and lightly charred, about 4-5 minutes.
Lay the whole wheat tortilla flat in a clean pan over medium heat. Evenly sprinkle the shredded cheddar over half of the tortilla.
Arrange the sliced steak and sautéed peppers and onions over the cheese. Fold the tortilla in half to enclose the fillings.
Cook the folded quesadilla for 2-3 minutes on each side until the tortilla is crispy and the cheese has melted.
Remove from heat, slice into wedges, and serve immediately.