Name: Seared Steak and Pepper Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Top sirloin steak; 1 large Sprouted grain tortilla; 0.75 oz Shredded Monterey Jack cheese; 0.5 cup Sliced bell peppers; 0.25 cup Sliced red onion; 1 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 and Pepper Quesadillas

Pan-seared steak strips and crisp bell peppers folded into a toasted tortilla with melted cheese for a savory, golden-brown finish.

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NUTRITION

Protein

53.5g

Fat

26.4g

Carbs

33.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Top sirloin steak

1 large Sprouted grain tortilla

0.75 oz Shredded Monterey Jack cheese

0.5 cup Sliced bell peppers

0.25 cup Sliced red onion

1 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
Season the top sirloin steak evenly on both sides with sea salt, black pepper, garlic powder, and smoked paprika.
2
Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
3
Place the steak in the hot skillet and sear for 2-3 minutes per side until a dark crust forms; remove from the pan and let rest for 5 minutes before slicing into thin strips.
4
In the same skillet, sauté the sliced bell peppers and red onions for 3-4 minutes until they are tender-crisp and slightly charred.
5
Wipe the skillet clean and place the sprouted grain tortilla inside, layering half of the cheese, the sliced steak, and the sautéed vegetables on one side.
6
Top with the remaining cheese, fold the tortilla in half, and cook for 2 minutes per side until the exterior is crunchy and the cheese is fully melted.
7
Slice the quesadilla into wedges and serve immediately while hot.