Seared Steak and Bell Pepper Quesadillas

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

Seared Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Seared Steak and Bell Pepper Quesadillas

Enjoy a flavorful quesadilla featuring perfectly seared lean steak paired with sweet bell peppers, melted reduced-fat cheese, and rolled in a whole wheat tortilla. This dish offers a delightful balance of savory protein and vibrant veggies with a slight crisp from searing, making it a versatile meal for breakfast, lunch, or dinner.

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NUTRITION

440kcal
Protein
34.5g
Fat
24.5g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Sirloin Steak

1/2 cup sliced Red Bell Pepper

1 Whole Wheat Tortilla

1/8 cup Reduced-Fat Cheddar Cheese (shredded)

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Season the steak generously with salt and pepper.

  • 2

    Heat olive oil in a skillet over medium-high heat until shimmering.

  • 3

    Sear the steak for about 2-3 minutes per side for medium-rare (adjust time based on thickness), then remove and let rest.

  • 4

    In the same skillet, lightly sauté the sliced red bell peppers until they are slightly softened, about 2 minutes.

  • 5

    Thinly slice the rested steak into strips.

  • 6

    Assemble the quesadilla by placing the whole wheat tortilla in a clean skillet over medium heat. Evenly distribute the steak strips, sautéed bell peppers, and sprinkle the reduced-fat cheddar cheese over one half of the tortilla.

  • 7

    Fold the tortilla in half and press lightly with a spatula. Cook for 2-3 minutes on each side until the tortilla is golden and the cheese has melted.

  • 8

    Remove from heat, cut into wedges, and serve immediately.

Seared Steak and Bell Pepper Quesadillas

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

Seared Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Seared Steak and Bell Pepper Quesadillas

Enjoy a flavorful quesadilla featuring perfectly seared lean steak paired with sweet bell peppers, melted reduced-fat cheese, and rolled in a whole wheat tortilla. This dish offers a delightful balance of savory protein and vibrant veggies with a slight crisp from searing, making it a versatile meal for breakfast, lunch, or dinner.

NUTRITION

440kcal
Protein
34.5g
Fat
24.5g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Sirloin Steak

1/2 cup sliced Red Bell Pepper

1 Whole Wheat Tortilla

1/8 cup Reduced-Fat Cheddar Cheese (shredded)

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Season the steak generously with salt and pepper.

  • 2

    Heat olive oil in a skillet over medium-high heat until shimmering.

  • 3

    Sear the steak for about 2-3 minutes per side for medium-rare (adjust time based on thickness), then remove and let rest.

  • 4

    In the same skillet, lightly sauté the sliced red bell peppers until they are slightly softened, about 2 minutes.

  • 5

    Thinly slice the rested steak into strips.

  • 6

    Assemble the quesadilla by placing the whole wheat tortilla in a clean skillet over medium heat. Evenly distribute the steak strips, sautéed bell peppers, and sprinkle the reduced-fat cheddar cheese over one half of the tortilla.

  • 7

    Fold the tortilla in half and press lightly with a spatula. Cook for 2-3 minutes on each side until the tortilla is golden and the cheese has melted.

  • 8

    Remove from heat, cut into wedges, and serve immediately.