YOUR SOLIN GENERATED RECIPE
Seared Steak & Pepper Jack Quesadillas
Pan-seared flank steak and vibrant bell peppers folded into a toasted tortilla with melted pepper jack cheese for a satisfying, sizzle-filled meal.
INGREDIENTS
4 oz Flank steak
1 medium Whole wheat tortilla
1 oz Pepper jack cheese
0.5 cup Bell peppers
0.25 cup Red onion
1 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Cumin
PREPARATION
Slice the flank steak into thin, bite-sized strips and season evenly with sea salt, black pepper, garlic powder, and cumin.
Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the sliced bell peppers and red onions to the skillet, sautéing for 3-4 minutes until they are tender and slightly charred.
Push the vegetables to the side and add the steak strips, searing for 2 minutes per side until a golden crust forms and the meat is cooked through.
Remove the steak and vegetables from the skillet and wipe it clean.
Place the tortilla in the skillet over medium heat, layering half of the pepper jack cheese on one side.
Top the cheese with the steak and pepper mixture, then sprinkle the remaining cheese on top and fold the tortilla in half.
Cook for 2 minutes per side until the tortilla is crisp and the cheese is completely melted and gooey.