YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak and Pepper Quesadillas
Pan-seared strips of grass-fed steak and crisp bell peppers folded into a toasted tortilla with melted sharp cheddar for a savory, protein-packed crunch.
INGREDIENTS
5 oz Top Sirloin Steak
1 medium Sprouted grain tortilla
0.75 oz Sharp cheddar cheese
0.5 cup Bell peppers
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 Cumin
PREPARATION
Slice the steak into thin strips and season evenly with sea salt, black pepper, garlic powder, and cumin.
Heat half of the olive oil in a large skillet over medium-high heat and sear the steak strips until browned and cooked to your preference, then set aside.
Add the remaining oil to the same skillet and sauté the sliced peppers and onions until they are tender and slightly charred.
Wipe the skillet clean, place the tortilla in the pan, and layer the shredded cheese, steak, and vegetables on one half of the tortilla.
Fold the tortilla over and cook for 2 minutes per side until the cheese is fully melted and the exterior is golden and crispy.