YOUR SOLIN GENERATED RECIPE
Seared Steak Quesadillas with Peppers
Seared steak and vibrant bell peppers folded into a crisp sprouted grain tortilla with melted sharp cheddar for a savory, protein-packed crunch.
INGREDIENTS
5 oz top sirloin steak
0.5 medium sprouted grain tortilla
0.5 oz sharp cheddar cheese
0.5 cup bell peppers
0.25 cup red onion
0.5 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Slice the top sirloin steak into thin strips and season evenly with sea salt, black pepper, and garlic powder.
Thinly slice the bell peppers and red onion into strips.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the steak strips to the pan and sear for 2-3 minutes until browned and cooked through, then remove from the pan and set aside.
In the same skillet, add the peppers and onions, sautéing for 3-4 minutes until they are tender and slightly charred.
Wipe the skillet clean and place the sprouted grain tortilla in the pan over medium heat.
Sprinkle half of the cheddar cheese over one half of the tortilla, then layer on the seared steak and sautéed vegetables.
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.
Slice into wedges and serve immediately.