Name: Pan-Seared Steak Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Flank steak; 0.5 medium Whole wheat tortilla; 0.25 oz Monterrey Jack cheese; 0.25 cup Red bell pepper; 0.25 cup Yellow onion; 0.25 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Cumin

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steak Quesadillas

Pan-seared steak strips and melted cheese folded into a crisp whole wheat tortilla with vibrant sautéed peppers and onions.

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NUTRITION

Protein

55.9g

Fat

24.1g

Carbs

19.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Flank steak

0.5 medium Whole wheat tortilla

0.25 oz Monterrey Jack cheese

0.25 cup Red bell pepper

0.25 cup Yellow onion

0.25 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Cumin

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PREPARATION

1
Slice the flank steak into thin strips across the grain and season evenly with sea salt, black pepper, garlic powder, and cumin.
2
Heat the olive oil in a large skillet over medium-high heat until it begins to shimmer.
3
Add the steak strips to the hot skillet and sear for 2-3 minutes until nicely browned and cooked through, then transfer to a plate and set aside.
4
In the same skillet, sauté the thinly sliced bell peppers and onions for 3-4 minutes until they become tender and slightly caramelized.
5
Wipe the skillet clean and place the whole wheat tortilla in the pan over medium heat.
6
Sprinkle half of the Monterrey Jack cheese over one half of the tortilla, then layer on the seared steak and sautéed vegetables.
7
Top the mixture with the remaining cheese and fold the tortilla in half to close.
8
Cook for 2 minutes per side until the tortilla is golden and crisp and the cheese has completely melted.
9
Remove from the heat, let rest for one minute, then slice into wedges and serve.