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 juicy, perfectly grilled steak paired with vibrant, sweet bell peppers nestled between a warm whole wheat tortilla and lightly melted cheese. This quesadilla strikes the perfect balance of lean protein and rich flavors for a nutritious, satisfying meal.

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NUTRITION

480kcal
Protein
36.6g
Fat
22.2g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Flank Steak

1/2 medium Red Bell Pepper

1 Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheese

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the flank steak generously with salt and pepper. Grill the steak for approximately 4 minutes on each side for medium-rare, or adjust cooking time as desired.

  • 3

    Remove the steak from the grill and let it rest for a few minutes before thinly slicing against the grain.

  • 4

    In a skillet, heat the olive oil over medium heat. Add sliced red bell pepper and sauté for 2-3 minutes until slightly softened.

  • 5

    Lay the whole wheat tortilla flat and sprinkle the low-fat cheese evenly over one half of the tortilla.

  • 6

    Layer the sliced steak and sautéed bell pepper on top of the cheese. Fold the tortilla over to create a quesadilla.

  • 7

    Return the quesadilla to the skillet and cook over medium heat for 2-3 minutes per side until the tortilla is golden brown and the cheese has melted.

  • 8

    Slice the quesadilla 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 juicy, perfectly grilled steak paired with vibrant, sweet bell peppers nestled between a warm whole wheat tortilla and lightly melted cheese. This quesadilla strikes the perfect balance of lean protein and rich flavors for a nutritious, satisfying meal.

NUTRITION

480kcal
Protein
36.6g
Fat
22.2g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Flank Steak

1/2 medium Red Bell Pepper

1 Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheese

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the flank steak generously with salt and pepper. Grill the steak for approximately 4 minutes on each side for medium-rare, or adjust cooking time as desired.

  • 3

    Remove the steak from the grill and let it rest for a few minutes before thinly slicing against the grain.

  • 4

    In a skillet, heat the olive oil over medium heat. Add sliced red bell pepper and sauté for 2-3 minutes until slightly softened.

  • 5

    Lay the whole wheat tortilla flat and sprinkle the low-fat cheese evenly over one half of the tortilla.

  • 6

    Layer the sliced steak and sautéed bell pepper on top of the cheese. Fold the tortilla over to create a quesadilla.

  • 7

    Return the quesadilla to the skillet and cook over medium heat for 2-3 minutes per side until the tortilla is golden brown and the cheese has melted.

  • 8

    Slice the quesadilla into wedges and serve immediately.