YOUR SOLIN GENERATED RECIPE
Lean Steak and Pepper Quesadillas
Savor the flavor of tender lean steak paired with a vibrant mix of bell peppers and onions, all tucked into a whole wheat tortilla and lightly melted with low-fat cheese. This quesadilla offers a balanced combination of protein and wholesome carbs, making it a satisfying option for any meal of the day.
INGREDIENTS
3 oz Lean Steak (sirloin, trimmed)
1 whole wheat tortilla
0.5 medium Red Bell Pepper
0.5 medium Green Bell Pepper
0.25 medium Onion
0.25 cup shredded low-fat mozzarella
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Thinly slice the lean steak after patting it dry and seasoning with salt and pepper.
Slice the red and green bell peppers and the onion into thin strips.
Heat olive oil in a non-stick skillet over medium heat. Sauté the onions and bell peppers until they are soft and slightly caramelized, about 4-5 minutes.
Add the sliced steak to the skillet and cook until it reaches your preferred level of doneness, approximately 3-4 minutes for medium-rare. Remove the mixture from the skillet.
Place the whole wheat tortilla in the same skillet over low-medium heat. Evenly distribute the steak and sautéed vegetables over half of the tortilla, then sprinkle with shredded low-fat cheese.
Fold the tortilla to cover the filling and press gently. Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese has melted.
Remove from the skillet, slice into wedges, and serve immediately.