Name: Seared Steak and Pepper Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Grass-fed sirloin steak; 1 medium Whole wheat tortilla; 1 oz Sharp cheddar cheese; 0.25 cup Red bell pepper; 0.25 cup Yellow onion; 0 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Smoked paprika

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Steak and Pepper Quesadillas

Pan-seared grass-fed steak strips and caramelized peppers folded into a toasted tortilla with melted sharp cheddar for a savory, golden-brown finish.

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NUTRITION

Protein

53.2g

Fat

26.7g

Carbs

30.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Grass-fed sirloin steak

1 medium Whole wheat tortilla

1 oz Sharp cheddar cheese

0.25 cup Red bell pepper

0.25 cup Yellow onion

0 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

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PREPARATION

1
Slice the sirloin steak into thin strips and season with sea salt, black pepper, garlic powder, and smoked paprika.
2
Heat avocado oil in a large skillet over medium-high heat until shimmering.
3
Add the steak strips to the skillet and sear for 2-3 minutes until browned and cooked through, then remove and set aside.
4
In the same skillet, sauté the sliced bell peppers and onions for 4-5 minutes until they are soft and slightly charred.
5
Wipe the skillet clean and place the tortilla in the pan over medium heat.
6
Sprinkle half of the shredded cheddar cheese over the tortilla, then layer on the steak and sautéed vegetables.
7
Top with the remaining cheese and fold the tortilla in half.
8
Cook for 2 minutes per side until the cheese is melted and the tortilla is crisp and golden.
9
Slice into wedges and serve immediately.