YOUR SOLIN GENERATED RECIPE
Seared Steak and Pepper Quesadillas
Pan-seared lean steak and crisp bell peppers tucked into a toasted whole wheat tortilla with melted sharp cheddar for a savory, golden crunch.
INGREDIENTS
5 oz top sirloin steak
1 medium whole wheat tortilla
0.5 oz sharp cheddar cheese
0.5 cup bell pepper
0.25 cup red onion
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp smoked paprika
PREPARATION
Thinly slice the top sirloin steak against the grain into bite-sized strips.
In a small bowl, combine the sea salt, black pepper, garlic powder, and smoked paprika, then toss the steak strips in the seasoning until evenly coated.
Heat half of the olive oil in a non-stick skillet over medium-high heat and sauté the sliced bell peppers and red onions until they are tender and slightly charred.
Remove the vegetables from the pan, add the remaining oil, and sear the steak strips for 2-3 minutes until browned and cooked through.
Wipe the skillet clean and place the tortilla in the pan over medium heat.
Sprinkle half of the cheddar cheese on one side of the tortilla, layer on the steak and peppers, then top with the remaining cheese.
Fold the tortilla in half and cook for 2 minutes per side until the cheese is melted and the exterior is perfectly crisp and golden.
Slice into wedges and serve immediately.