YOUR SOLIN GENERATED RECIPE
Crispy Lean Steak and Bell Pepper Quesadillas
Savor the delightful combination of tender, lean sirloin steak and crisp bell peppers nestled between warm, whole wheat tortillas and melted part-skim mozzarella. This quesadilla offers a beautiful balance of textures and flavors—from the juicy, savory steak to the subtly sweet crunch of bell peppers—with a hint of cumin and garlic that makes every bite burst with flavor.
INGREDIENTS
6 oz Top Sirloin Steak
2 small 6-inch Whole Wheat Tortillas
1/4 cup Shredded Part-Skim Mozzarella Cheese
1/2 cup diced Green Bell Pepper
Spices: Salt, Pepper, Cumin, Garlic Powder to taste
Non-Stick Cooking Spray
PREPARATION
Season the 6 oz top sirloin steak generously with salt, pepper, cumin, and garlic powder.
Heat a skillet over medium-high heat and cook the steak for about 3-4 minutes on each side until it reaches your desired level of doneness. Remove the steak from the skillet, let it rest for 5 minutes, and then thinly slice it.
In a small bowl, combine the sliced steak with the diced green bell pepper and sprinkle a little extra cumin and garlic powder if desired.
Place one 6-inch whole wheat tortilla on a clean surface. Evenly spread the steak and bell pepper mixture over the tortilla, then sprinkle the shredded part-skim mozzarella cheese on top. Cover with the second tortilla.
Lightly coat a non-stick skillet with cooking spray and heat it over medium heat. Carefully transfer the assembled quesadilla and cook for about 3 minutes on one side until golden and crispy. Flip the quesadilla and cook for another 3 minutes until the cheese is melted and the tortilla is crispy.
Remove from the skillet, slice into wedges, and serve immediately.