YOUR SOLIN GENERATED RECIPE
Seared Steak & Pepper Quesadillas
Seared strips of lean sirloin and crisp bell peppers tucked into a toasted whole wheat tortilla with melted Monterey Jack cheese for a savory and satisfying crunch.
INGREDIENTS
5 oz Sirloin steak
0.5 medium Whole wheat tortilla
0.5 oz Monterey Jack cheese
0.5 cup Bell pepper
0.25 cup Red onion
0.5 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
Season the thinly sliced steak with sea salt, black pepper, garlic powder, and smoked paprika.
Heat half of the olive oil in a cast-iron skillet over medium-high heat until shimmering.
Add the steak strips to the hot pan and sear for 2-3 minutes until browned, then remove and set aside.
In the same skillet, add the remaining oil along with the bell peppers and onions, sautéing until tender-crisp.
Wipe the skillet clean and place the tortilla inside over medium heat.
Sprinkle half of the cheese on one side of the tortilla, then layer the steak and sautéed vegetables on top.
Add the remaining cheese over the filling and fold the tortilla in half.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese is melted.