YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak Quesadillas
Pan-seared strips of lean sirloin and sautéed bell peppers folded into a toasted sprouted grain tortilla with melted sharp cheddar for a savory, golden-brown finish.
INGREDIENTS
5 oz Sirloin steak
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
1 tsp Olive oil
0.25 cup Red bell pepper
0.25 cup Yellow onion
1 medium Sprouted grain tortilla
0.5 oz Sharp cheddar cheese
PREPARATION
Slice the sirloin steak into thin strips and season evenly with the sea salt, black pepper, garlic powder, and smoked paprika.
Heat half of the olive oil in a cast-iron skillet over medium-high heat until shimmering.
Add the seasoned steak strips to the skillet and sear for 2 to 3 minutes until browned and cooked through, then remove the steak and set it aside.
Add the remaining olive oil to the same skillet along with the sliced bell peppers and onions, sautéing for 4 to 5 minutes until tender and slightly charred.
Wipe the skillet clean and place the sprouted grain tortilla in the pan over medium heat.
Sprinkle the shredded cheddar cheese over one half of the tortilla, then layer on the cooked steak and sautéed vegetables.
Fold the tortilla in half and press down firmly with a spatula, cooking for 2 minutes per side until the exterior is crisp and the cheese is fully melted.
Remove from the heat, slice into three triangles, and serve immediately.