YOUR SOLIN GENERATED RECIPE
Steak and Cheese Quesadillas
Pan-seared strips of lean top sirloin and sautéed bell peppers are folded into a toasted tortilla with melted cheddar for a gooey, savory finish.
INGREDIENTS
4 oz Top sirloin steak
1 medium Whole wheat tortilla
0.5 oz Sharp cheddar cheese
0.25 cup Red bell pepper
0.25 cup Yellow onion
0.25 tbsp Avocado 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 into very thin strips against the grain and season evenly with sea salt, black pepper, chili powder, and garlic powder.
Heat half of the avocado oil in a large skillet over medium-high heat and sauté the sliced peppers and onions until softened and slightly charred.
Remove the vegetables from the pan, add the remaining oil, and sear the steak strips for 2-3 minutes until browned and cooked through.
Wipe the skillet clean, place the tortilla in the pan, and sprinkle half of the cheese over one side.
Top the cheese with the steak and vegetable mixture, add the remaining cheese, and fold the tortilla in half.
Cook for approximately 2 minutes per side until the tortilla is golden brown and the cheese is perfectly melted.