YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak and Pepper Quesadillas
Tender strips of pan-seared sirloin steak and crisp-tender peppers are folded into a toasted tortilla with melted cheddar for a savory, golden-brown finish.
INGREDIENTS
4 oz Top sirloin steak
1 medium Whole wheat tortilla
0.5 oz Sharp cheddar cheese
0.5 cup Bell peppers
0.25 cup Red onion
1 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Cumin
PREPARATION
Slice the top sirloin steak, bell peppers, and red onion into thin, uniform strips.
In a small bowl, combine the sea salt, black pepper, garlic powder, and cumin, then toss with the steak strips until evenly coated.
Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the steak strips to the skillet in a single layer and sear for 2 to 3 minutes until a dark crust forms, then remove and set aside.
Add the peppers and onions to the same skillet and sauté for 4 to 5 minutes until they are softened and slightly charred.
Wipe the skillet clean and return it to medium heat, then place the tortilla in the center.
Distribute the shredded cheddar cheese over one half of the tortilla and top with the seared steak and sautéed vegetables.
Fold the tortilla in half and cook for 2 minutes per side until the exterior is crisp and the cheese is fully melted.