YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak Quesadillas with Peppers
Pan-seared steak and crisp bell peppers are folded into a toasted tortilla with melted cheddar for a smoky and satisfying finish.
INGREDIENTS
5 oz Sirloin steak
1 medium Whole wheat tortilla
0.75 oz Sharp cheddar cheese
0.5 cup Bell peppers
0.25 cup Red onion
0.25 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 toss in a small bowl with sea salt, black pepper, garlic powder, and smoked paprika until evenly coated.
Heat a cast-iron skillet over medium-high heat with half of the avocado oil and sear the steak strips for 2-3 minutes until browned, then remove from the pan.
Add the remaining oil to the same skillet and sauté the sliced bell peppers and red onions for 4-5 minutes until they are tender and slightly charred.
Wipe the skillet clean and place the tortilla in the pan over medium heat, sprinkling half of the cheese on one side.
Layer the seared steak and sautéed vegetables over the cheese, top with the remaining cheese, and fold the tortilla in half.
Cook for 2 minutes per side until the tortilla is golden brown and the cheese has completely melted.