YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak and Pepper Quesadillas
Pan-seared flank steak strips tossed with vibrant bell peppers and onions, folded into a crisp whole wheat tortilla with a layer of melted sharp cheddar.
INGREDIENTS
3.5 oz flank steak
0.5 medium whole wheat tortilla
0.25 oz sharp cheddar cheese
0.25 cup red bell pepper
0.25 cup yellow onion
0.25 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp chili powder
0.25 tsp garlic powder
PREPARATION
Slice the flank steak into thin strips against the grain and season with sea salt, black pepper, chili powder, and garlic powder.
Thinly slice the red bell pepper and yellow onion into uniform strips.
Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the steak strips to the skillet and sear for 2-3 minutes until browned and cooked through, then remove and set aside.
In the same skillet, sauté the peppers and onions for 3-4 minutes until they are tender and slightly caramelized.
Wipe the skillet clean and place the tortilla inside over medium heat.
Sprinkle half the cheese on one side of the tortilla, top with the steak and vegetable mixture, and add the remaining cheese.
Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden brown and the cheese is completely melted.