YOUR SOLIN GENERATED RECIPE
Seared Steak and Pepper Quesadillas
Pan-seared steak strips and crisp peppers folded into a toasted whole wheat tortilla with melted cheddar for a smoky, savory finish.
INGREDIENTS
5 oz Sirloin steak
0.5 medium Whole wheat tortilla
1 oz Sharp cheddar cheese
0.5 cup Bell pepper
0.25 cup Red onion
0.5 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Ground cumin
PREPARATION
Slice the sirloin steak into very thin strips and season evenly with sea salt, black pepper, garlic powder, and ground cumin.
Heat half of the olive oil in a large skillet over medium-high heat and sear the steak strips until browned and cooked through, about 3-4 minutes.
Remove the steak from the skillet and set aside, then add the remaining olive oil to the pan.
Sauté the sliced bell peppers and red onions in the skillet until they are tender-crisp and have light charred edges.
Wipe the skillet clean and place the whole wheat tortilla inside over medium heat, sprinkling half of the shredded cheddar cheese over one half of the tortilla.
Layer the seared steak and sautéed vegetables over the cheese, top with the remaining cheese, and fold the tortilla in half.
Cook for 2 minutes per side until the tortilla is golden and crispy and the cheese is completely melted.