Name: Pan-Seared Steak and Pepper Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Sirloin steak; 1 medium Sprouted grain tortilla; 0.75 oz Sharp cheddar cheese; 0.5 cup Bell pepper; 0.25 cup Red onion; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steak and Pepper Quesadillas

Pan-seared sirloin steak and crisp bell peppers tucked into a toasted tortilla with melted sharp cheddar for a savory, golden-brown finish.

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NUTRITION

Protein

51.5g

Fat

27.7g

Carbs

33.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Sirloin steak

1 medium Sprouted grain tortilla

0.75 oz Sharp cheddar cheese

0.5 cup Bell pepper

0.25 cup Red onion

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Thinly slice the sirloin steak against the grain into bite-sized strips and season evenly with sea salt, black pepper, and garlic powder.
2
Heat half of the olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and red onions, sautéing until they are tender-crisp and slightly charred.
3
Remove the vegetables from the skillet and set aside. Add the remaining olive oil to the same pan and sear the steak strips for 2-3 minutes until browned and cooked to your preference.
4
Wipe the skillet clean and place it back over medium heat. Lay the tortilla flat in the pan and sprinkle half of the cheddar cheese over one half of the tortilla.
5
Layer the cooked steak and sautéed vegetables over the cheese, then top with the remaining cheese.
6
Fold the tortilla in half and cook for 2 minutes per side, pressing down gently with a spatula, until the exterior is crunchy and the cheese is fully melted.