YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak Quesadillas with Peppers
Pan-seared steak and crisp bell peppers tucked into a toasted sprouted grain tortilla with melted sharp cheddar for a savory, satisfying crunch.
INGREDIENTS
5 oz Lean top sirloin steak
1 medium Sprouted grain tortilla
0.75 oz Sharp cheddar cheese
0.25 cup Red bell pepper
0.25 cup Green bell pepper
0.25 cup Red onion
0.5 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
PREPARATION
Season the thinly sliced steak with sea salt, black pepper, garlic powder, and smoked paprika.
Heat the avocado oil in a large cast-iron skillet over medium-high heat.
Add the steak to the skillet and sear for 2-3 minutes until browned and caramelized; remove from the pan and set aside.
In the same skillet, add the sliced red peppers, green peppers, and red onions, sautéing for about 4-5 minutes until tender-crisp.
Wipe the skillet clean and return it to medium heat.
Place the sprouted grain tortilla in the skillet, layering half the shredded cheddar on one side.
Top the cheese with the seared steak and sautéed vegetables, then sprinkle the remaining cheddar over the top.
Fold the tortilla in half and press down slightly, cooking for 2 minutes per side until the tortilla is golden brown and the cheese is melted.
Remove from the heat, let rest for one minute, then slice into wedges.