Grilled Steak and Bell Pepper Quesadillas

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

Grilled Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Bell Pepper Quesadillas

Savor the smoky flavor of perfectly grilled steak paired with sweet, charred bell peppers, all nestled between a warm whole wheat tortilla with a layer of melted light cheddar. This quesadilla strikes a delightful balance between protein and wholesome carbs, making it a versatile meal for breakfast, lunch, or dinner.

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NUTRITION

411kcal
Protein
33.7g
Fat
18.7g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Flank Steak

1/2 medium Red Bell Pepper

1 Whole Wheat Tortilla

1 oz Light Cheddar Cheese

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the flank steak lightly with salt and pepper. Brush the steak and sliced red bell pepper with olive oil.

  • 3

    Grill the steak for about 3-4 minutes per side for medium-rare, or adjust based on your preference. Let it rest for a few minutes before slicing thinly.

  • 4

    While the steak rests, grill the bell pepper slices until they have a slight char, about 2-3 minutes per side.

  • 5

    Place the whole wheat tortilla on a flat surface. Evenly distribute the sliced steak and grilled bell peppers over half of the tortilla, then sprinkle the light cheddar cheese on top.

  • 6

    Fold the tortilla over the filling and heat in a skillet over medium heat for 2-3 minutes on each side, or until the cheese melts and the tortilla is crisp.

  • 7

    Cut the quesadilla into wedges and serve warm.

Grilled Steak and Bell Pepper Quesadillas

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

Grilled Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Bell Pepper Quesadillas

Savor the smoky flavor of perfectly grilled steak paired with sweet, charred bell peppers, all nestled between a warm whole wheat tortilla with a layer of melted light cheddar. This quesadilla strikes a delightful balance between protein and wholesome carbs, making it a versatile meal for breakfast, lunch, or dinner.

NUTRITION

411kcal
Protein
33.7g
Fat
18.7g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Flank Steak

1/2 medium Red Bell Pepper

1 Whole Wheat Tortilla

1 oz Light Cheddar Cheese

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the flank steak lightly with salt and pepper. Brush the steak and sliced red bell pepper with olive oil.

  • 3

    Grill the steak for about 3-4 minutes per side for medium-rare, or adjust based on your preference. Let it rest for a few minutes before slicing thinly.

  • 4

    While the steak rests, grill the bell pepper slices until they have a slight char, about 2-3 minutes per side.

  • 5

    Place the whole wheat tortilla on a flat surface. Evenly distribute the sliced steak and grilled bell peppers over half of the tortilla, then sprinkle the light cheddar cheese on top.

  • 6

    Fold the tortilla over the filling and heat in a skillet over medium heat for 2-3 minutes on each side, or until the cheese melts and the tortilla is crisp.

  • 7

    Cut the quesadilla into wedges and serve warm.