NUTRITION

SERVINGS

INGREDIENTS

5 oz Top sirloin steak

1 medium Whole wheat tortilla

0.5 oz Monterey Jack cheese

0.25 cup Red bell pepper

0.25 cup Yellow onion

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Cumin

0.25 tsp Chili powder

PREPARATION

• 1

  Slice the top sirloin steak into thin, bite-sized strips and thinly slice the red bell pepper and onion.

• 2

  Season the steak strips evenly with the sea salt, black pepper, cumin, and chili powder.

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.

• 4

  Add the steak strips to the skillet and sear for 2-3 minutes until browned and cooked through, then remove from the pan and set aside.

• 5

  In the same skillet, add the sliced peppers and onions, sautéing for 3-4 minutes until they are tender-crisp and slightly caramelized.

• 6

  Wipe the skillet clean and place the whole wheat tortilla in the pan over medium heat.

• 7

  Sprinkle half of the Monterey Jack cheese over one half of the tortilla, then layer on the seared steak and sautéed vegetables.

• 8

  Top with the remaining cheese and fold the tortilla in half.

• 9

  Cook for 2 minutes per side, pressing down gently with a spatula, until the tortilla is golden-brown and the cheese is completely melted.

• 10

  Slice into wedges and serve immediately.