YOUR SOLIN GENERATED RECIPE
Seared Steak & Pepper Jack Quesadillas
Sizzling sirloin steak strips seared with bell peppers and folded into a crisp whole wheat tortilla with melty pepper jack cheese.
INGREDIENTS
4.5 oz Sirloin steak
1 medium Whole wheat tortilla
0.75 oz Pepper jack cheese
0.25 cup Bell pepper
0.25 cup Red onion
0.5 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Slice the sirloin steak into thin, bite-sized strips and season with sea salt, black pepper, and garlic powder.
Heat avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the steak strips to the skillet in a single layer and sear for 2 minutes until browned and sizzling.
Toss in the sliced bell peppers and red onions, sautéing for another 3 minutes until the vegetables are tender-crisp.
Remove the steak and vegetable mixture from the skillet and wipe the pan clean.
Place the whole wheat tortilla in the skillet, sprinkling half of the pepper jack cheese over one side.
Layer the seared steak and vegetables over the cheese, then top with the remaining cheese.
Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden brown and the cheese is melty.
Slice into wedges and serve immediately.