YOUR SOLIN GENERATED RECIPE
Seared Steak & Pepper Quesadillas
Pan-seared flank steak and vibrant bell peppers folded into a toasted tortilla with melted cheddar for a smoky and satisfying bite.
INGREDIENTS
4 oz Flank steak
0.5 medium Whole wheat tortilla
0.25 oz Sharp cheddar cheese
0.25 cup Red bell pepper
0.25 cup Green bell pepper
0.25 cup Yellow onion
0.25 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
Thinly slice the flank steak against the grain into bite-sized strips.
Season the steak strips evenly with sea salt, black pepper, garlic powder, and smoked paprika.
Heat half of the olive oil in a large skillet over medium-high heat.
Add the seasoned steak to the skillet and sear until browned and cooked through, approximately 2-3 minutes; remove steak from the pan and set aside.
Add the remaining olive oil to the same skillet along with the sliced bell peppers and onions, sautéing until they are tender-crisp and slightly caramelized.
Wipe the skillet clean and place the whole wheat tortilla inside over medium heat.
Sprinkle the shredded 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 about 2 minutes per side until the exterior is golden brown and the cheese is fully melted.