YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak Quesadillas
Pan-seared steak strips and sautéed peppers folded into a crisp whole wheat tortilla with melted Monterey Jack cheese for a savory, satisfying crunch.
INGREDIENTS
5 oz Top sirloin steak
1 large Whole wheat tortilla
0.75 oz Monterey Jack cheese
0.25 cup Red bell pepper
0.25 cup Yellow onion
0 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Ground cumin
PREPARATION
Slice the top sirloin into very thin strips against the grain to ensure tenderness.
Season the steak strips evenly with the sea salt, black pepper, garlic powder, and ground cumin.
Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.
Add the sliced red bell pepper and yellow onion to the pan, sautéing for 3 to 4 minutes until tender and slightly caramelized.
Push the vegetables to the side of the skillet and add the steak strips, searing for 1 to 2 minutes per side until browned and cooked through.
Remove the steak and vegetables from the skillet and set them aside on a clean plate.
Wipe the skillet clean and place the whole wheat tortilla in the pan over medium heat.
Spread the Monterey Jack cheese over one half of the tortilla, then top with the cooked steak and vegetable mixture.
Fold the tortilla in half and cook for approximately 2 minutes per side until the exterior is golden brown and the cheese is fully melted.