YOUR SOLIN GENERATED RECIPE
Crispy Whole Wheat Steak and Veggie Quesadillas
Enjoy a savory fusion of lean, tender steak with colorful sautéed vegetables wrapped in crispy whole wheat tortillas. Perfectly balanced for a satisfying meal any time of day, this dish enchants with its vibrant textures and rich flavors while keeping within your protein and calorie goals.
INGREDIENTS
4 oz Top Sirloin Steak
2 Whole Wheat Tortillas
1/2 medium Red Bell Pepper
1/4 medium Red Onion
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Slice the steak into thin strips and season with salt and pepper.
Thinly slice the red bell pepper and red onion.
Heat the olive oil in a non-stick skillet over medium heat.
Sauté the bell pepper and onion until they soften, about 3-4 minutes.
Add the steak strips to the skillet and cook until just browned, about 2-3 minutes for medium-rare.
Remove the filling from the skillet and set aside.
Wipe the skillet clean, then place one whole wheat tortilla in the skillet over medium heat.
Spread the steak and veggie mixture evenly over the tortilla and top with the second tortilla.
Press down gently and cook until the bottom tortilla is crispy and golden, about 2-3 minutes.
Carefully flip the quesadilla and cook the other side until crispy, another 2-3 minutes.
Remove from the skillet, let it cool slightly, then slice into wedges and serve immediately.