YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak and Cheese Quesadillas
Pan-seared lean steak and crisp bell peppers folded into a toasted tortilla with melted sharp cheddar for a savory, golden-brown finish.
INGREDIENTS
5 oz top sirloin steak
0.75 oz sharp cheddar cheese
1 medium whole wheat tortilla
0.25 cup red bell pepper
0.25 cup yellow onion
0.5 tsp olive oil
0.25 tsp chili powder
0.25 tsp ground cumin
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Slice the top sirloin steak into very thin strips against the grain and finely dice the red bell pepper and yellow onion.
In a small bowl, combine the chili powder, ground cumin, sea salt, and black pepper, then toss the steak strips in the seasoning until evenly coated.
Heat 0.25 tsp of olive oil in a large non-stick skillet over medium-high heat and sear the steak for 2-3 minutes until browned, then remove from the pan.
Add the remaining 0.25 tsp of olive oil to the same skillet and sauté the peppers and onions for 3-4 minutes until they are tender and slightly charred.
Wipe the skillet clean and place the whole wheat tortilla in the pan over medium heat, sprinkling half of the cheddar cheese over one side.
Layer the seared steak and sautéed vegetables over the cheese, top with the remaining cheese, and fold the tortilla in half.
Cook for 2 minutes per side, pressing down gently with a spatula, until the tortilla is crisp and the cheese has completely melted.