YOUR SOLIN GENERATED RECIPE
Seared Steak Quesadillas with Peppers
Tender sirloin strips seared with vibrant bell peppers and onions, folded into a crisp tortilla with melted sharp cheddar for a satisfying, protein-packed meal.
INGREDIENTS
6 oz sirloin steak
0.5 cup bell pepper
0.25 cup red onion
1 medium sprouted grain tortilla
0.5 oz sharp cheddar cheese
0.25 tsp extra virgin olive oil
0.25 tsp chili powder
0.25 tsp ground cumin
0.25 tsp sea salt
0.13 tsp black pepper
PREPARATION
Slice the sirloin steak into thin strips and season evenly with the chili powder, cumin, sea salt, and black pepper.
Heat the olive oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.
Add the steak strips to the hot skillet and sear for 2 to 3 minutes until browned and cooked through, then transfer the meat to a plate.
In the same skillet, sauté the sliced bell peppers and red onions for 4 to 5 minutes until they are tender and show slight char marks.
Place the tortilla on a flat surface and sprinkle half of the shredded cheddar cheese onto one half of the tortilla.
Layer the seared steak and sautéed vegetables over the cheese, then top with the remaining cheese and fold the tortilla in half.
Wipe out the skillet and return it to medium heat, then toast the quesadilla for 2 minutes per side until the exterior is golden and the cheese is fully melted.