YOUR SOLIN GENERATED RECIPE
Steak and Cheese Quesadillas
Sautéed flank steak and crisp bell peppers folded into a toasted tortilla with melted sharp cheddar for a savory, gooey finish.
INGREDIENTS
5 oz Flank steak
0.25 cup Red bell pepper
0.25 cup Yellow onion
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 medium Whole wheat tortilla
0.75 oz Sharp cheddar cheese
PREPARATION
Thinly slice the flank steak against the grain into bite-sized strips.
Dice the red bell pepper and yellow onion into small pieces.
Heat the olive oil in a non-stick skillet over medium-high heat.
Add the steak, peppers, and onions to the skillet, seasoning with salt, pepper, and garlic powder.
Sauté for 4-5 minutes until the steak is browned and the vegetables are tender-crisp.
Remove the steak and vegetable mixture from the pan and set aside.
Wipe the pan clean and place the tortilla in the skillet over medium heat.
Spread the cheese and the steak mixture over one half of the tortilla.
Fold the tortilla in half and cook for 2 minutes per side until the cheese is melted and the exterior is golden brown.