Name: Seared Steak and Pepper Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Top sirloin steak; 0.5 cup Bell peppers; 0.25 cup Red onion; 0.5 tsp Avocado oil; 0.5 medium Whole wheat tortilla; 0.25 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

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 strips of lean top sirloin and crisp bell peppers tucked into a toasted whole wheat tortilla with a melt of sharp grass-fed cheddar.

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NUTRITION

Protein

49.1g

Fat

19.8g

Carbs

25.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Top sirloin steak

0.5 cup Bell peppers

0.25 cup Red onion

0.5 tsp Avocado oil

0.5 medium Whole wheat tortilla

0.25 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

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PREPARATION

1
Thinly slice the top sirloin steak against the grain into bite-sized strips.
2
In a small bowl, combine the sea salt, black pepper, garlic powder, and smoked paprika, then toss with the steak strips to coat evenly.
3
Heat the avocado oil in a large skillet over medium-high heat.
4
Add the sliced bell peppers and red onion to the skillet, sautéing for 3-4 minutes until they are tender-crisp and slightly charred.
5
Push the vegetables to the side of the pan and add the steak strips in a single layer, searing for 2 minutes per side until browned and cooked through.
6
Remove the steak and vegetable mixture from the pan and wipe the skillet clean.
7
Place the whole wheat tortilla in the skillet over medium heat, sprinkling the shredded cheddar cheese over one half.
8
Top the cheese with the steak and pepper mixture, then fold the tortilla in half.
9
Cook for 2 minutes per side until the tortilla is golden brown and the cheese has fully melted.
10
Slice into wedges and serve immediately.