YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak and Pepper Quesadillas
Pan-seared strips of lean sirloin and crisp bell peppers are folded into a toasted tortilla with melted grass-fed cheddar for a savory, protein-packed meal.
INGREDIENTS
5 oz Top sirloin steak
1 medium Whole wheat tortilla
2 tbsp Sharp cheddar cheese
0.25 cup Red bell pepper
0.25 cup Yellow onion
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Ground cumin
PREPARATION
Slice the top sirloin steak into thin, bite-sized strips and season evenly with sea salt, black pepper, garlic powder, and ground cumin.
Heat 0.5 teaspoon of olive oil in a large non-stick skillet over medium-high heat.
Add the steak strips to the hot skillet and sear until browned and cooked through, approximately 3 to 4 minutes, then remove the steak from the pan and set aside.
Add the remaining 0.5 teaspoon of olive oil to the same skillet and sauté the sliced red bell peppers and onions until they are tender and slightly charred.
Wipe the skillet clean and return it to medium heat, then place the whole wheat tortilla in the pan.
Sprinkle 1 tablespoon of shredded cheddar over one half of the tortilla, then layer on the cooked steak and sautéed vegetables.
Top the filling with the remaining 1 tablespoon of cheese and fold the tortilla in half.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese has fully melted, then slice into wedges and serve.