YOUR SOLIN GENERATED RECIPE
Seared Steak and Pepper Quesadillas
Pan-seared strips of lean steak and crisp bell peppers folded into a toasted whole grain tortilla with melted sharp cheddar for a satisfying, savory crunch.
INGREDIENTS
5 oz Top sirloin steak
0.5 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tsp Extra virgin olive oil
0.5 cup Bell peppers
0.25 cup Red onion
1 medium Whole wheat tortilla
0.75 oz Sharp cheddar cheese
PREPARATION
Slice the top sirloin into thin, bite-sized strips against the grain to ensure tenderness.
Season the steak strips evenly with sea salt, black pepper, and garlic powder.
Heat olive oil in a large skillet over medium-high heat and sauté sliced peppers and onions until they are tender-crisp and slightly charred.
Remove the vegetables from the pan, then sear the steak strips in the same skillet for 2-3 minutes until browned and cooked through.
Wipe the skillet clean, place the tortilla inside, and layer one half with the shredded cheddar cheese, seared steak, and sautéed vegetables.
Fold the tortilla in half and cook for approximately 2 minutes per side until the exterior is golden brown and the cheese is fully melted.