YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak and Pepper Quesadillas
Lean top sirloin strips pan-seared with crisp bell peppers and onions, folded into a toasted tortilla with melted grass-fed cheddar for a savory, golden-brown finish.
INGREDIENTS
5 oz top sirloin steak
1 medium whole wheat tortilla
0.5 oz grass-fed cheddar cheese
0.5 cup bell peppers
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
0.25 tsp cumin
PREPARATION
Thinly slice the top sirloin steak against the grain into bite-sized strips.
In a small bowl, combine the sea salt, black pepper, garlic powder, and cumin, then toss with the steak strips to coat evenly.
Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.
Add the steak strips to the skillet and sear for 2-3 minutes until browned and cooked through; remove the steak from the pan and set aside.
In the same skillet, add the sliced bell peppers and yellow onion, sautéing for 3-4 minutes until they are tender-crisp and slightly charred.
Wipe the skillet clean and place the whole wheat tortilla inside over medium heat.
Sprinkle half of the shredded grass-fed cheddar cheese onto one half of the tortilla, then layer on the cooked steak and sautéed vegetables.
Top with the remaining cheese and fold the tortilla in half.
Press down gently and cook for 2 minutes per side until the tortilla is golden-brown and the cheese has completely melted.
Slice into wedges and serve immediately.