YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak and Pepper Quesadillas
Pan-seared strips of lean sirloin steak and crisp bell peppers are folded into a toasted whole wheat tortilla with melted sharp cheddar for a savory, golden-brown finish.
INGREDIENTS
5 oz sirloin steak
0.5 large whole wheat tortilla
0.75 oz sharp cheddar cheese
0.5 cup bell pepper
0.25 cup red onion
0.25 tsp avocado oil
0.25 tsp cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Thinly slice the sirloin steak against the grain into bite-sized strips.
Season the steak strips with cumin, garlic powder, sea salt, and black pepper.
Heat half of the avocado oil in a large cast-iron skillet over medium-high heat.
Add the steak strips to the pan and sear for 2-3 minutes until browned and cooked through, then remove and set aside.
Add the remaining oil to the same skillet, then sauté the sliced bell peppers and red onions until tender-crisp.
Wipe the skillet clean and place the whole wheat tortilla in the pan over medium heat.
Sprinkle half of the cheddar cheese over one half of the tortilla, then layer on the steak and sautéed vegetables.
Top with the remaining cheese and fold the tortilla in half.
Cook for 2 minutes per side until the tortilla is golden-brown and the cheese is completely melted.
Slice into wedges and serve immediately.