YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak Quesadillas with Peppers
Pan-seared strips of tender flank steak and crisp bell peppers are folded into a toasted tortilla with melted sharp cheddar cheese for a satisfying, savory crunch.
INGREDIENTS
5 oz flank steak
0.5 medium whole wheat tortilla
1 oz sharp cheddar cheese
0.5 cup bell peppers
0.25 cup red onion
0.25 tbsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp smoked paprika
PREPARATION
Slice the flank steak into thin strips across the grain and season evenly with sea salt, black pepper, garlic powder, and smoked paprika.
Heat avocado oil in a large skillet over medium-high heat and sauté the sliced bell peppers and red onions until they are tender and slightly charred.
Remove the vegetables from the pan, then add the steak strips and sear for 2-3 minutes until browned and cooked through.
Wipe the skillet clean, place the tortilla in the pan, and sprinkle half of the shredded cheddar cheese over one side.
Top the cheese with the cooked steak and peppers, add the remaining cheese, fold the tortilla over, and toast until the exterior is golden and the cheese is melted.