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 vibrant flavors of tender grilled steak paired with sweet, charred bell peppers nestled between a warm whole wheat tortilla. Topped with a sprinkle of reduced-fat cheddar, this quesadilla is a balanced, hearty meal perfectly suited for any time of day.

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NUTRITION

460kcal
Protein
34.5g
Fat
24.7g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Top Sirloin Steak

1 Whole Wheat Tortilla (approx. 50g)

1/2 cup sliced Bell Pepper

1/4 cup Reduced Fat Cheddar Cheese

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Lightly brush the steak and sliced bell peppers with olive oil. Season the steak with a pinch of salt and pepper (optional additional seasonings to taste).

  • 3

    Grill the steak for about 4-5 minutes per side for medium doneness, while simultaneously grilling the bell pepper slices for about 3 minutes until they are slightly charred and softened.

  • 4

    Remove the steak and let it rest for a few minutes, then slice it thinly against the grain.

  • 5

    Place the whole wheat tortilla in a non-stick skillet over medium heat. Evenly distribute the sliced steak, grilled bell peppers, and sprinkle with reduced-fat cheddar cheese on one half of the tortilla.

  • 6

    Fold the tortilla over and cook for 2-3 minutes per side until the cheese has melted and the tortilla is crispy.

  • 7

    Remove from the skillet, slice into wedges, and serve immediately.

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 vibrant flavors of tender grilled steak paired with sweet, charred bell peppers nestled between a warm whole wheat tortilla. Topped with a sprinkle of reduced-fat cheddar, this quesadilla is a balanced, hearty meal perfectly suited for any time of day.

NUTRITION

460kcal
Protein
34.5g
Fat
24.7g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Top Sirloin Steak

1 Whole Wheat Tortilla (approx. 50g)

1/2 cup sliced Bell Pepper

1/4 cup Reduced Fat Cheddar Cheese

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Lightly brush the steak and sliced bell peppers with olive oil. Season the steak with a pinch of salt and pepper (optional additional seasonings to taste).

  • 3

    Grill the steak for about 4-5 minutes per side for medium doneness, while simultaneously grilling the bell pepper slices for about 3 minutes until they are slightly charred and softened.

  • 4

    Remove the steak and let it rest for a few minutes, then slice it thinly against the grain.

  • 5

    Place the whole wheat tortilla in a non-stick skillet over medium heat. Evenly distribute the sliced steak, grilled bell peppers, and sprinkle with reduced-fat cheddar cheese on one half of the tortilla.

  • 6

    Fold the tortilla over and cook for 2-3 minutes per side until the cheese has melted and the tortilla is crispy.

  • 7

    Remove from the skillet, slice into wedges, and serve immediately.