YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak Quesadillas with Peppers
Tender sirloin strips pan-seared with vibrant bell peppers and onions, folded into a crisp whole wheat tortilla with melted sharp cheddar for a savory, satisfying crunch.
INGREDIENTS
5 oz Sirloin steak
0.5 large Whole wheat tortilla
0.5 oz Sharp cheddar cheese
0.5 cup Bell peppers
0.25 cup Red onion
0 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
PREPARATION
Slice the sirloin steak into thin strips and season evenly with sea salt, black pepper, garlic powder, and smoked paprika.
Heat the avocado oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.
Add the steak strips to the pan and sear for 2-3 minutes until a brown crust forms, then remove the steak and set aside.
In the same skillet, sauté the sliced bell peppers and red onion for 4-5 minutes until they are tender-crisp and slightly charred.
Wipe out the skillet and return it to medium heat, then place the whole wheat tortilla in the pan.
Sprinkle half of the shredded cheddar cheese onto one half of the tortilla, then layer the steak and sautéed vegetables on top.
Add the remaining cheese over the filling and fold the tortilla in half, pressing down gently with a spatula.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese is completely melted before slicing into wedges.