YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak Quesadillas with Peppers
Pan-seared strips of lean sirloin steak and crisp bell peppers are folded into a toasted tortilla with melted Monterey Jack cheese for a savory, golden-brown finish.
INGREDIENTS
5 oz Sirloin steak
1 medium Whole wheat tortilla
0.75 oz Monterey Jack cheese
0.5 cup Red bell pepper
0.25 cup Red 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 Ground cumin
PREPARATION
Slice the sirloin steak into thin, bite-sized strips and season evenly with the sea salt, black pepper, garlic powder, and ground cumin.
Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat until the oil is shimmering and hot.
Add the steak strips to the skillet in a single layer and sear for 2-3 minutes until browned and cooked through, then remove the steak and set it aside on a plate.
In the same skillet, add the sliced red bell pepper and red onion, sautéing for 4-5 minutes until the vegetables are tender and slightly charred.
Wipe the skillet clean with a paper towel and place the whole wheat tortilla in the pan over medium heat.
Sprinkle the Monterey Jack cheese over the entire surface of the tortilla, then layer the seared steak and sautéed vegetables on one half.
Fold the tortilla in half over the filling and cook for 2 minutes per side until the exterior is golden-brown and the cheese is completely melted.
Remove the quesadilla from the pan, let it rest for one minute, then slice into wedges and serve immediately while hot.