Name: Pan-Seared Steak and Pepper Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Flank steak; 0.5 medium Whole wheat tortilla; 0.25 cup Red bell pepper; 0.25 cup Green bell pepper; 0.25 cup Yellow onion; 0.5 oz Sharp cheddar cheese; 0 tsp Olive oil; 0.25 tsp Cumin; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steak and Pepper Quesadillas

Pan-seared flank steak and vibrant bell peppers folded into a crisp whole wheat tortilla with melted sharp cheddar for a savory, golden-brown finish.

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NUTRITION

Protein

50.1g

Fat

21.2g

Carbs

20.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank steak

0.5 medium Whole wheat tortilla

0.25 cup Red bell pepper

0.25 cup Green bell pepper

0.25 cup Yellow onion

0.5 oz Sharp cheddar cheese

0 tsp Olive oil

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Thinly slice the flank steak against the grain into bite-sized strips.
2
Season the steak strips evenly with cumin, garlic powder, sea salt, and black pepper.
3
Heat the olive oil in a large skillet over medium-high heat and sear the steak until browned, about 3-4 minutes.
4
Remove the steak from the pan and add the sliced bell peppers and onions, sautéing until they are tender and slightly charred.
5
Place the whole wheat tortilla in a clean skillet, layering the cooked steak, sautéed vegetables, and shredded cheddar on one half.
6
Fold the tortilla over and cook for 2 minutes per side until the cheese is melted and the exterior is perfectly crisp.