YOUR SOLIN GENERATED RECIPE
Seared Steak and Pepper Quesadillas
Lean steak strips pan-seared with crisp bell peppers and folded into a toasted tortilla with melted sharp cheddar for a savory, golden finish.
INGREDIENTS
6 oz Top sirloin steak
0.5 medium Whole wheat tortilla
0.5 cup Sliced bell peppers
0.25 cup Sliced red onion
0.25 oz Sharp cheddar cheese
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 Cumin
PREPARATION
Slice the top sirloin steak into thin, uniform strips and toss with sea salt, black pepper, garlic powder, and cumin.
Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the steak strips to the pan and sear for 2-3 minutes until browned and caramelized, then transfer to a plate.
In the same skillet, sauté the sliced bell peppers and red onions for 4-5 minutes until they are tender and slightly charred.
Wipe the skillet clean and place the whole wheat tortilla flat in the pan over medium heat.
Sprinkle the sharp cheddar cheese over one half of the tortilla, then layer on the cooked steak and sautéed vegetables.
Fold the tortilla in half and cook for 2 minutes per side until the exterior is crisp and the cheese is fully melted.
Slice into wedges and serve immediately while hot.