YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak Quesadillas
Pan-seared strips of grass-fed steak and sautéed peppers are folded into a crisp whole wheat tortilla with melted Monterey Jack cheese for a savory, satisfying crunch.
INGREDIENTS
5 oz Grass-fed top sirloin steak
1 medium Whole wheat tortilla
0.75 oz Monterey Jack 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
Thinly slice the steak against the grain into bite-sized strips and season evenly with sea salt, black pepper, garlic powder, and smoked paprika.
Heat a cast-iron skillet over medium-high heat with half of the olive oil until shimmering.
Add the steak strips to the hot skillet in a single layer and sear for 2-3 minutes until a deep brown crust forms, then remove the steak and set aside.
Add the remaining oil to the same skillet along with sliced peppers and onions, sautéing for 4-5 minutes until tender and slightly charred.
Wipe the skillet clean and place the tortilla inside over medium heat, warming it for 30 seconds before flipping.
Layer half of the Monterey Jack cheese on one side of the tortilla, followed by the seared steak, sautéed vegetables, and the remaining cheese.
Fold the tortilla in half and cook for 2 minutes per side, pressing down slightly, until the exterior is golden and the cheese is fully melted.