YOUR SOLIN GENERATED RECIPE
Steak and Cheese Quesadillas
Sautéed flank steak strips and crisp bell peppers folded into a toasted whole wheat tortilla with melted sharp cheddar cheese for a savory and satisfying bite.
INGREDIENTS
3 oz Flank steak
0.5 medium Whole wheat tortilla
0.13 cup Shredded sharp cheddar cheese
0.5 cup Sliced bell peppers
0.25 cup Sliced red onion
0.25 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Slice the flank steak into thin strips across the grain and season evenly with sea salt, black pepper, and garlic powder.
Heat the avocado oil in a 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 to your preference, then remove the steak from the pan and set aside.
In the same skillet, sauté the sliced bell peppers and red onions for 3-4 minutes until they are tender-crisp and slightly caramelized.
Wipe the skillet clean with a paper towel and place the tortilla in the pan over medium heat.
Sprinkle half of the shredded cheddar cheese on one side of the tortilla, then layer the cooked steak and sautéed vegetables on top.
Top the filling with the remaining cheese and fold the tortilla in half to create a semi-circle.
Cook for approximately 2 minutes per side, pressing down gently with a spatula, until the tortilla is golden brown and the cheese is completely melted.
Remove from the heat, let it rest for one minute, then slice into three wedges and serve.