YOUR SOLIN GENERATED RECIPE
Seared Steak and Pepper Quesadillas
Pan-seared lean sirloin and vibrant bell peppers tucked into a crisp whole wheat tortilla with melted cheddar for a smoky and satisfying bite.
INGREDIENTS
5 oz lean top sirloin steak
1 medium whole wheat tortilla
0.5 oz shredded sharp cheddar cheese
0.5 cup sliced bell peppers
0.25 cup sliced red onion
0.5 tsp avocado oil
0.25 tsp chili powder
0.25 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Slice the sirloin steak into very thin strips against the grain.
In a small bowl, combine the chili powder, cumin, sea salt, and black pepper, then toss with the steak strips to coat evenly.
Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the steak strips to the pan in a single layer and sear for 2-3 minutes until browned and caramelized; remove steak from the pan and set aside.
Add the sliced bell peppers and onions to the same skillet, sautéing for 3-4 minutes until they are tender-crisp and slightly charred.
Wipe the skillet clean and place the whole wheat tortilla in the center over medium heat.
Sprinkle half of the cheddar cheese over one half of the tortilla, then layer on the seared steak and sautéed vegetables.
Top with the remaining cheese and fold the tortilla in half.
Cook for 2 minutes per side, pressing down gently with a spatula, until the tortilla is golden brown and the cheese is fully melted.
Slice into wedges and serve immediately.