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 robust flavors of grilled steak paired with sweet bell peppers, melted reduced-fat cheddar, and whole wheat tortillas. This vibrant, hearty quesadilla strikes the perfect balance for a satisfying meal any time of day, offering a delightful mix of textures and a hint of smoky char from the grill.

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NUTRITION

497kcal
Protein
39.5g
Fat
23.3g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Top Sirloin Steak

1 Whole Wheat Tortilla

1 medium Red Bell Pepper

1/3 cup Reduced-Fat Cheddar Cheese

2 tbsp Salsa

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PREPARATION

  • 1

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

  • 2

    Season the top sirloin steak with salt and pepper, and grill for about 4-5 minutes per side or until it reaches your desired level of doneness. Let the steak rest for a few minutes before slicing thinly.

  • 3

    Slice the red bell pepper into thin strips and lightly grill them for 2-3 minutes until they soften slightly and pick up a bit of char.

  • 4

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

  • 5

    Layer the sliced steak and grilled bell pepper on top of the cheese, then drizzle the salsa over the filling.

  • 6

    Fold the tortilla in half to enclose the filling. Place the quesadilla back on the grill or in a non-stick skillet over medium heat for about 2-3 minutes per side, until the tortilla is toasted and the cheese melts.

  • 7

    Cut 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 robust flavors of grilled steak paired with sweet bell peppers, melted reduced-fat cheddar, and whole wheat tortillas. This vibrant, hearty quesadilla strikes the perfect balance for a satisfying meal any time of day, offering a delightful mix of textures and a hint of smoky char from the grill.

NUTRITION

497kcal
Protein
39.5g
Fat
23.3g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Top Sirloin Steak

1 Whole Wheat Tortilla

1 medium Red Bell Pepper

1/3 cup Reduced-Fat Cheddar Cheese

2 tbsp Salsa

PREPARATION

  • 1

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

  • 2

    Season the top sirloin steak with salt and pepper, and grill for about 4-5 minutes per side or until it reaches your desired level of doneness. Let the steak rest for a few minutes before slicing thinly.

  • 3

    Slice the red bell pepper into thin strips and lightly grill them for 2-3 minutes until they soften slightly and pick up a bit of char.

  • 4

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

  • 5

    Layer the sliced steak and grilled bell pepper on top of the cheese, then drizzle the salsa over the filling.

  • 6

    Fold the tortilla in half to enclose the filling. Place the quesadilla back on the grill or in a non-stick skillet over medium heat for about 2-3 minutes per side, until the tortilla is toasted and the cheese melts.

  • 7

    Cut into wedges and serve warm.