YOUR SOLIN GENERATED RECIPE
Seared Steak & Pepper Quesadillas
Pan-seared steak strips and crisp bell peppers are folded into a toasted whole wheat tortilla with melted sharp cheddar for a savory, satisfying crunch.
INGREDIENTS
5 oz Flank steak
1 medium Whole wheat tortilla
0.75 oz Sharp cheddar cheese
0.5 cup Red bell pepper
0.25 cup Yellow onion
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Cumin
PREPARATION
Slice the flank steak into thin strips and season evenly with sea salt, black pepper, garlic powder, and cumin.
Heat half of the olive oil in a large skillet over medium-high heat and sear the steak strips until browned and cooked to your preference, about 3-4 minutes.
Remove the steak from the pan and set aside on a plate.
Add the remaining olive oil to the same skillet and sauté the sliced bell peppers and onions until they are tender and show slight char marks.
Wipe the skillet clean and place the whole wheat tortilla in the pan over medium heat.
Sprinkle half of the shredded cheddar cheese onto one side of the tortilla, then layer the seared steak and sautéed vegetables on top.
Add the remaining cheese over the filling and fold the tortilla in half to close the quesadilla.
Cook for approximately 2 minutes per side until the tortilla is golden brown and the cheese is completely melted.