YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak Quesadillas with Peppers
Pan-seared steak strips and crisp bell peppers folded into a toasted tortilla with melted sharp cheddar for a savory, golden-brown finish.
INGREDIENTS
5 oz Top sirloin steak
1 medium Whole wheat tortilla
0.5 cup Bell peppers
0.25 cup Red onion
0.5 oz Sharp cheddar cheese
0.5 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Ground cumin
PREPARATION
Thinly slice the steak against the grain into bite-sized strips and season with sea salt, black pepper, garlic powder, and cumin.
Slice the bell peppers and red onion into thin strips.
Heat half of the avocado oil in a large non-stick skillet over medium-high heat.
Add the steak to the skillet and sear for 2-3 minutes until browned and cooked through, then remove from the pan and set aside.
Add the remaining oil to the pan along with the peppers and onions, sautéing for 4-5 minutes until the vegetables are tender-crisp.
Wipe the skillet clean and place the tortilla in the pan over medium heat.
Spread the shredded cheddar cheese over one half of the tortilla, then top with the cooked steak and sautéed vegetables.
Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden-brown and the cheese is completely melted.
Slice into wedges and serve immediately.