YOUR SOLIN GENERATED RECIPE
Seared Steak & Pepper Quesadillas
Pan-seared flank steak and vibrant bell peppers folded into a crisp whole wheat tortilla with melted sharp cheddar for a savory, protein-packed meal.
INGREDIENTS
4.5 oz Flank steak
1 medium Whole wheat tortilla
0.25 oz Sharp cheddar cheese
0.5 cup Bell peppers
0.25 cup Red onion
0.25 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Cumin
PREPARATION
Slice the flank steak into thin strips and season with sea salt, black pepper, garlic powder, and cumin.
Heat olive oil in a large skillet over medium-high heat and sear the steak until browned, about 3-4 minutes.
Add the sliced bell peppers and onions to the skillet, sautéing until tender-crisp and slightly caramelized.
Remove the steak and pepper mixture from the pan and wipe the skillet clean.
Place the whole wheat tortilla in the skillet, sprinkling half the cheese on one side.
Top with the steak and pepper mixture, then the remaining cheese, and fold the tortilla in half.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese is fully melted.