YOUR SOLIN GENERATED RECIPE
Seared Steak and Melty Cheese Quesadilla
Juicy, thin-sliced steak and gooey melted cheese nestled in a crispy tortilla, creating the perfect balance of textures. Each bite delivers savory, grilled flavors complemented by fresh vegetables and bold seasonings for a protein-rich, satisfying meal.
INGREDIENTS
4 oz flank steak
1 large flour tortilla
1/4 cup shredded Mexican cheese blend
1/4 cup diced red bell pepper
2 tablespoons diced red onion
1 teaspoon olive oil
1 teaspoon taco seasoning
PREPARATION
Season the flank steak with taco seasoning on both sides.
Heat olive oil in a cast-iron skillet or heavy-bottom pan over medium-high heat.
Once the pan is hot, sear the steak for 4-5 minutes on each side for medium-rare. Remove from pan and let rest for 5 minutes.
While the steak rests, in the same pan, quickly sauté the diced bell peppers and onions until slightly softened, about 2 minutes. Remove from pan.
Slice the rested steak against the grain into thin strips.
Wipe the pan clean and return to medium heat.
Place the flour tortilla in the pan and sprinkle half of the cheese over one half of the tortilla.
Layer the sliced steak, sautéed vegetables, and remaining cheese on the same half.
Fold the empty half of the tortilla over the filling.
Cook for 2-3 minutes until golden brown, then carefully flip and cook for another 1-2 minutes until cheese is fully melted and tortilla is crispy.
Cut into triangles and serve immediately.