YOUR SOLIN GENERATED RECIPE
Crispy Steak and Veggie Whole Wheat Quesadillas
A hearty and satisfying quesadilla featuring lean, crispy steak paired with sautéed bell peppers and onions, all nestled between whole wheat tortillas and melted part-skim cheese. This dish offers a delicious balance of savory flavors and textures, making it a versatile option for breakfast, lunch, or dinner.
INGREDIENTS
3 oz Lean Sirloin Steak
1 Whole Wheat Tortilla
1/2 medium Red Bell Pepper
1/4 medium Onion
1/4 cup Part-Skim Mozzarella Cheese
1 tsp Olive Oil
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Thinly slice the lean sirloin steak against the grain and pat dry with a paper towel. Season with a pinch of salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat. Add the steak slices and cook until they are crispy on the edges and cooked to your desired doneness, about 2-3 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the sliced red bell pepper and onion. Sauté for 3-4 minutes until they are tender but still crisp. Season lightly with salt and pepper.
Lay the whole wheat tortilla flat on a clean surface. Evenly spread the cooked steak and sautéed veggies over one half of the tortilla. Sprinkle the shredded part-skim mozzarella on top.
Fold the tortilla over to enclose the filling.
Return the quesadilla to the skillet over medium heat. Cook for about 2-3 minutes on each side, pressing gently with a spatula, until the tortilla is crispy and the cheese has melted.
Remove from the skillet, slice into wedges, and serve warm.