YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak and Pepper Quesadillas
Pan-seared strips of lean sirloin and crisp bell peppers are folded into a toasted whole wheat tortilla with melted cheese for a savory, protein-packed meal.
INGREDIENTS
5 oz Top sirloin steak
0.5 medium Whole wheat tortilla
0.5 oz Monterey Jack cheese
0.5 cup Bell pepper
0.25 cup Red onion
0.5 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 top sirloin steak into thin, uniform strips and season thoroughly with sea salt, black pepper, chili powder, and garlic powder.
Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat until shimmering.
Add the steak strips to the skillet and sear until browned and caramelized, approximately 3 minutes, then remove the meat and set aside.
In the same skillet, sauté the sliced bell pepper and red onion until they are tender and show slight char marks.
Wipe the skillet clean and place the whole wheat tortilla in the pan over medium heat.
Layer half of the shredded Monterey Jack cheese on one side of the tortilla, top with the cooked steak and vegetable mixture, and sprinkle with the remaining cheese.
Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden and the cheese is fully melted.