YOUR SOLIN GENERATED RECIPE
Crispy Whole Wheat Steak Quesadillas with Sautéed Peppers and Onions
Enjoy a delicious fusion of lean steak and crisp whole wheat tortillas filled with melted cheese and vibrant sautéed peppers and onions. This dish brings together the savory flavors of perfectly seared steak with the natural sweetness of bell peppers and onions, all wrapped in a crispy tortilla for a satisfying meal any time of the day.
INGREDIENTS
4 oz Lean Steak
2 Whole Wheat Tortillas
1 oz Low-Fat Shredded Cheese
1 Medium Red Bell Pepper
1/2 Medium Yellow Onion
1 tsp Olive Oil
PREPARATION
Thinly slice the lean steak against the grain into bite-sized strips.
Slice the red bell pepper and yellow onion into thin strips.
Heat a non-stick skillet over medium-high heat and add half of the olive oil. Sauté the steak strips for about 3-4 minutes until browned and cooked to your preferred doneness. Remove and set aside.
In the same skillet, add the remaining olive oil and toss in the bell pepper and onion strips. Sauté for 4-5 minutes until they become tender with a slight char and softened texture.
Return the steak to the skillet to combine with the sautéed vegetables for an additional minute to meld flavors.
Lay out the whole wheat tortillas on a flat surface. Evenly distribute the steak and vegetable mixture on one half of each tortilla, then sprinkle the low-fat shredded cheese over the top.
Fold the tortillas over to form a quesadilla. Preheat a clean skillet over medium heat, and cook each quesadilla for about 2-3 minutes per side until crisp and the cheese is melted.
Cut into wedges and serve immediately.