YOUR SOLIN GENERATED RECIPE
Seared Steak & Pepper Quesadillas
Sautéed strips of lean sirloin and crisp bell peppers folded into a toasted whole wheat tortilla with melted sharp cheddar.
INGREDIENTS
5 oz Sirloin steak
1 large Whole wheat tortilla
0.25 oz Sharp cheddar cheese
0.25 cup Red bell pepper
0.25 cup Yellow onion
0.25 tsp Olive oil
0.25 tsp Ground cumin
0.25 tsp Garlic powder
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Slice the sirloin steak into thin strips and season evenly with the ground cumin, garlic powder, sea salt, and black pepper.
Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.
Add the sliced red bell peppers and yellow onions to the skillet, sautéing for 3 to 4 minutes until they are tender and slightly charred.
Push the vegetables to the side and add the steak strips, searing them for 2 minutes per side until browned and cooked through.
Remove the steak and vegetable mixture from the pan and set aside on a plate.
Wipe the skillet clean and place the whole wheat tortilla inside, sprinkling the sharp cheddar cheese over one half of the surface.
Top the cheese with the seared steak and pepper mixture, then fold the empty half of the tortilla over the filling.
Cook for 2 minutes on each side until the tortilla is toasted and golden and the cheese is fully melted.