Name: Seared Steak & Pepper Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz grass-fed top sirloin steak; 1 medium whole wheat tortilla; 0.5 cup red bell pepper; 0.25 cup red onion; 0.25 oz pepper jack cheese; 0.25 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp smoked paprika

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Steak & Pepper Quesadillas

Pan-seared grass-fed sirloin and crisp bell peppers folded into a toasted tortilla with melted pepper jack for a satisfying, smoky finish.

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NUTRITION

Protein

33.2g

Fat

12.6g

Carbs

33.0g

SERVINGS

1 serving

INGREDIENTS

3 oz grass-fed top sirloin steak

1 medium whole wheat tortilla

0.5 cup red bell pepper

0.25 cup red onion

0.25 oz pepper jack cheese

0.25 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

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PREPARATION

1
Thinly slice the steak against the grain into bite-sized strips and season with sea salt, black pepper, garlic powder, and smoked paprika.
2
Slice the red bell pepper and red onion into thin strips.
3
Heat avocado oil in a large cast-iron skillet over medium-high heat.
4
Add the peppers and onions to the skillet, sautéing for 3-4 minutes until they are tender-crisp and slightly charred.
5
Push the vegetables to the side of the pan and add the steak strips in a single layer, searing for 1-2 minutes per side until browned and cooked through.
6
Remove the steak and vegetable mixture from the pan and wipe the skillet clean.
7
Place the tortilla in the skillet, sprinkling the cheese over one half.
8
Top the cheese with the steak and vegetable mixture, then fold the tortilla in half.
9
Cook for 2 minutes per side until the tortilla is golden brown and the cheese is completely melted.
10
Slice into wedges and serve immediately.