YOUR SOLIN GENERATED RECIPE
Crispy Sheet Pan Steak Quesadillas with Roasted Veggies
Enjoy a satisfying blend of tender, seared steak paired with vibrantly roasted bell peppers and red onions, all sandwiched between crispy whole wheat tortillas and melted cheddar cheese. This dish delivers a rich combination of flavors and textures, perfectly aligning with your nutritional goals while offering a delicious twist on a classic quesadilla.
INGREDIENTS
4 oz Flank Steak
1 medium Whole Wheat Tortilla
1/4 cup shredded Cheddar Cheese
1/2 cup sliced Red Bell Pepper
1/4 cup sliced Red Onion
1 tsp Olive Oil
PREPARATION
Preheat your oven to 425°F.
On a sheet pan, toss the sliced red bell pepper and red onion with olive oil, salt, and pepper. Spread them out in a single layer.
Roast the veggies in the preheated oven for about 12-15 minutes until they begin to caramelize and soften.
While the veggies roast, season the flank steak with salt, pepper, and your choice of spices. Heat a skillet over medium-high heat and sear the steak for about 3-4 minutes per side until it reaches your desired doneness.
Remove the steak from the skillet and let it rest for a few minutes before thinly slicing against the grain.
Assemble the quesadilla by placing the whole wheat tortilla in a clean skillet over medium heat. Sprinkle half of the shredded cheddar cheese on the tortilla, then add sliced steak and roasted veggies evenly. Top with the remaining cheese and, if desired, fold the tortilla in half.
Continue cooking the quesadilla for 2-3 minutes per side, pressing slightly with a spatula, until the cheese melts and the tortilla becomes crispy.
Remove from the skillet, slice into wedges, and serve warm.