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 grilled steak paired with vibrant bell peppers tucked between warm whole wheat tortillas and lightly melted reduced-fat cheddar cheese. This quesadilla balances lean protein with fresh veggies, creating a satisfying meal perfect for any time of day.

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NUTRITION

430kcal
Protein
42.5g
Fat
18.1g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak (Top Sirloin)

0.5 cup Sliced Bell Pepper

1 Whole Wheat Tortilla

0.25 cup Reduced-Fat Cheddar Cheese

Olive Oil Cooking Spray

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the steak with salt and pepper. Grill for about 4-5 minutes per side, or until desired doneness. Remove and let rest.

  • 3

    While the steak rests, spray a skillet with olive oil and add the sliced bell peppers. Sauté until slightly softened, about 3-4 minutes.

  • 4

    Thinly slice the rested steak.

  • 5

    Place the whole wheat tortilla on the skillet over medium heat. Sprinkle half of the reduced-fat cheddar cheese evenly over one half of the tortilla.

  • 6

    Layer the grilled steak slices and sautéed bell peppers on top of the cheese, then sprinkle the remaining cheese over the filling.

  • 7

    Fold the tortilla in half and press it lightly. Cook until the bottom is golden and the cheese begins to melt, about 2-3 minutes per side.

  • 8

    Remove from the skillet and cut into wedges. 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 grilled steak paired with vibrant bell peppers tucked between warm whole wheat tortillas and lightly melted reduced-fat cheddar cheese. This quesadilla balances lean protein with fresh veggies, creating a satisfying meal perfect for any time of day.

NUTRITION

430kcal
Protein
42.5g
Fat
18.1g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak (Top Sirloin)

0.5 cup Sliced Bell Pepper

1 Whole Wheat Tortilla

0.25 cup Reduced-Fat Cheddar Cheese

Olive Oil Cooking Spray

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the steak with salt and pepper. Grill for about 4-5 minutes per side, or until desired doneness. Remove and let rest.

  • 3

    While the steak rests, spray a skillet with olive oil and add the sliced bell peppers. Sauté until slightly softened, about 3-4 minutes.

  • 4

    Thinly slice the rested steak.

  • 5

    Place the whole wheat tortilla on the skillet over medium heat. Sprinkle half of the reduced-fat cheddar cheese evenly over one half of the tortilla.

  • 6

    Layer the grilled steak slices and sautéed bell peppers on top of the cheese, then sprinkle the remaining cheese over the filling.

  • 7

    Fold the tortilla in half and press it lightly. Cook until the bottom is golden and the cheese begins to melt, about 2-3 minutes per side.

  • 8

    Remove from the skillet and cut into wedges. Serve warm.