YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak and Pepper Quesadillas
Sizzling top sirloin and crisp bell peppers are pan-seared to perfection and folded into a toasted tortilla with melted sharp cheddar for a savory, golden crunch.
INGREDIENTS
5 oz Top sirloin steak
0.5 medium Whole wheat tortilla
1 oz Sharp cheddar cheese
0.5 cup Sliced bell pepper
0.25 cup Sliced red onion
0 tbsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
PREPARATION
Pat the steak dry with paper towels and season liberally on both sides with sea salt, black pepper, garlic powder, and smoked paprika.
Heat the avocado oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.
Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare; remove from the pan and let it rest on a cutting board for 5 minutes.
In the same skillet, add the sliced bell peppers and red onions, sautéing for 4-5 minutes until they are tender and have developed a slight char.
Thinly slice the rested steak against the grain into bite-sized strips.
Wipe the skillet clean and place the whole wheat tortilla in the pan over medium heat.
Layer half of the shredded cheddar on one side of the tortilla, top with the sliced steak and sautéed vegetables, then finish with the remaining cheese.
Fold the tortilla over and cook for 2-3 minutes per side until the cheese is melted and the tortilla is beautifully crisp and golden.