YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak and Cheese Quesadillas
Pan-seared grass-fed steak and melted sharp cheddar folded into a toasted whole wheat tortilla with vibrant sautéed peppers for a savory, satisfying bite.
INGREDIENTS
4 oz Sirloin steak
1 medium Whole wheat tortilla
1 oz Sharp cheddar cheese
0.25 cup Red bell pepper
0.25 cup Yellow onion
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
PREPARATION
Pat the steak dry with a paper towel and season both sides evenly with the sea salt, black pepper, garlic powder, and smoked paprika.
Heat half of the olive oil in a cast-iron skillet over medium-high heat and sauté the sliced peppers and onions until they are softened and slightly charred.
Remove the vegetables from the skillet and set them aside, then add the remaining olive oil to the pan.
Place the steak strips in the hot skillet and sear for 2-3 minutes until browned and cooked to your desired level of doneness.
Wipe the skillet clean, place the tortilla inside, and layer one half with the shredded cheddar, the seared steak, and the sautéed vegetables.
Fold the tortilla over and cook for approximately 2 minutes per side until the exterior is golden brown and the cheese is perfectly melted.