YOUR SOLIN GENERATED RECIPE
Seared Steak Quesadillas with Peppers
Tender sirloin steak seared with crisp bell peppers and onions, folded into a toasted tortilla with melted sharp cheddar for a savory, golden-brown finish.
INGREDIENTS
4.5 oz Sirloin steak
1 oz Sharp cheddar cheese
1 medium Whole wheat tortilla
0.5 cup Bell pepper
0.25 cup Red onion
0.5 tsp Extra virgin olive oil
0.25 tsp Chili powder
0.25 tsp Cumin
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Slice the sirloin steak into very thin strips against the grain and season evenly with chili powder, cumin, sea salt, and black pepper.
Thinly slice the bell peppers and red onion into strips.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the steak strips to the hot skillet and sear for 2-3 minutes until browned and cooked through, then transfer to a plate.
In the same skillet, add the peppers and onions, sautéing for 4-5 minutes until they are tender and show slight char marks.
Wipe the skillet clean and place the tortilla inside over medium heat.
Sprinkle half of the shredded cheddar on one side of the tortilla, then layer on the cooked 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 crisp and the cheese is fully melted.
Slice into wedges and serve immediately.