YOUR SOLIN GENERATED RECIPE
Seared Steak and Pepper Quesadillas
Pan-seared steak strips and crisp bell peppers are folded into a toasted tortilla with melted grass-fed cheddar for a savory, golden crunch.
INGREDIENTS
5 oz Top sirloin steak
0.5 cup Bell peppers
0.25 cup Red onion
0.5 tsp Extra virgin olive oil
0.5 medium Whole grain tortilla
1 oz Grass-fed cheddar cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
PREPARATION
Slice the steak into thin strips and season evenly with sea salt, black pepper, garlic powder, and smoked paprika.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the steak strips to the skillet and sear for 2-3 minutes until browned and caramelized, then remove and set aside.
In the same skillet, sauté the sliced bell peppers and red onion for 3-4 minutes until they are tender-crisp.
Wipe the skillet clean and place the tortilla inside over medium heat.
Sprinkle half of the shredded cheese on one side of the tortilla, then layer on the cooked steak and vegetables.
Top with the remaining cheese and fold the tortilla in half to cover the filling.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese has completely melted.