YOUR SOLIN GENERATED RECIPE
Steak and Cheese Quesadillas
Pan-seared grass-fed steak strips and melted sharp cheddar folded into a crisp whole wheat tortilla with sautéed peppers and onions.
INGREDIENTS
4.5 oz grass-fed top sirloin steak
1 medium whole wheat tortilla
1 oz sharp cheddar cheese
0.25 cup red bell pepper
0.25 cup yellow onion
0.5 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Thinly slice the grass-fed steak into strips and season evenly with sea salt, black pepper, and garlic powder.
Heat the avocado oil in a large skillet over medium-high heat and sear the steak strips until browned and cooked through.
Remove the steak from the pan and add the sliced bell peppers and onions, sautéing until they are tender and fragrant.
Place the whole wheat tortilla in the skillet, layering half the shredded cheddar on one side followed by the steak and vegetables.
Sprinkle the remaining cheese over the filling and fold the tortilla over, pressing down slightly with a spatula.
Toast the quesadilla for 2-3 minutes per side until the exterior is golden and the cheese is gooey and melted.