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 essence of lean grilled steak paired with the vibrant crunch of bell peppers, all melted together with a light layer of reduced-fat cheese in a wholesome whole wheat tortilla. This quesadilla melds robust flavors with a balanced macro profile that fits perfectly into your health-conscious meal plan.

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NUTRITION

360kcal
Protein
36.5g
Fat
11g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Flank Steak

1 piece Whole Wheat Tortilla

0.5 cup Red Bell Pepper

1 oz Reduced-Fat Shredded Cheese

Olive Oil Spray

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PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat and lightly coat with olive oil spray.

  • 2

    Season the lean flank steak with salt and pepper. Grill for about 3-4 minutes per side (depending on thickness) until medium-rare to medium, then let it rest and slice thinly against the grain.

  • 3

    In a separate skillet over medium heat, lightly sauté the red bell pepper until just tender, about 2-3 minutes.

  • 4

    Place the whole wheat tortilla on a clean, lightly oiled skillet. Sprinkle half of the reduced-fat cheese evenly over one side of the tortilla.

  • 5

    Layer the sliced steak and sautéed bell pepper on top of the cheese, then sprinkle the remaining cheese over the filling.

  • 6

    Fold the tortilla over to form a quesadilla. Cook for 2-3 minutes on each side until the tortilla is crisp and the cheese is fully melted.

  • 7

    Remove from heat, slice 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 essence of lean grilled steak paired with the vibrant crunch of bell peppers, all melted together with a light layer of reduced-fat cheese in a wholesome whole wheat tortilla. This quesadilla melds robust flavors with a balanced macro profile that fits perfectly into your health-conscious meal plan.

NUTRITION

360kcal
Protein
36.5g
Fat
11g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Flank Steak

1 piece Whole Wheat Tortilla

0.5 cup Red Bell Pepper

1 oz Reduced-Fat Shredded Cheese

Olive Oil Spray

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat and lightly coat with olive oil spray.

  • 2

    Season the lean flank steak with salt and pepper. Grill for about 3-4 minutes per side (depending on thickness) until medium-rare to medium, then let it rest and slice thinly against the grain.

  • 3

    In a separate skillet over medium heat, lightly sauté the red bell pepper until just tender, about 2-3 minutes.

  • 4

    Place the whole wheat tortilla on a clean, lightly oiled skillet. Sprinkle half of the reduced-fat cheese evenly over one side of the tortilla.

  • 5

    Layer the sliced steak and sautéed bell pepper on top of the cheese, then sprinkle the remaining cheese over the filling.

  • 6

    Fold the tortilla over to form a quesadilla. Cook for 2-3 minutes on each side until the tortilla is crisp and the cheese is fully melted.

  • 7

    Remove from heat, slice into wedges, and serve warm.