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 the sweet crunch of bell peppers, all nestled between a warm, whole wheat tortilla. This quesadilla offers a perfect balance of lean protein, vibrant vegetables, and a hint of melty reduced-fat cheddar, delivering a satisfying and nutritious meal whether it's breakfast, lunch, or dinner.

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NUTRITION

400kcal
Protein
34.8g
Fat
15g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

3 oz Flank Steak

1 Whole Wheat Tortilla

1/2 cup Bell Pepper

1/4 cup Reduced-Fat Cheddar Cheese

1/4 small Red Onion (sliced)

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PREPARATION

  • 1

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

  • 2

    Season the flank steak with salt and pepper (add additional spices if desired) and grill for about 4-5 minutes on each side or until it reaches your preferred doneness. Allow the steak to rest for a few minutes before slicing it thinly.

  • 3

    While the steak rests, heat a non-stick skillet over medium heat. Add the sliced red onion and bell pepper; sauté for 3-4 minutes until they are slightly softened.

  • 4

    Place the whole wheat tortilla in the skillet over low to medium heat. Evenly sprinkle the reduced-fat cheddar cheese on one half of the tortilla.

  • 5

    Layer the sliced steak and sautéed vegetables on top of the cheese.

  • 6

    Fold the tortilla over to create a half-moon shape. Cook for an additional 2-3 minutes on each side until the tortilla is crisp and the cheese is melted.

  • 7

    Remove from the skillet, slice 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 the sweet crunch of bell peppers, all nestled between a warm, whole wheat tortilla. This quesadilla offers a perfect balance of lean protein, vibrant vegetables, and a hint of melty reduced-fat cheddar, delivering a satisfying and nutritious meal whether it's breakfast, lunch, or dinner.

NUTRITION

400kcal
Protein
34.8g
Fat
15g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

3 oz Flank Steak

1 Whole Wheat Tortilla

1/2 cup Bell Pepper

1/4 cup Reduced-Fat Cheddar Cheese

1/4 small Red Onion (sliced)

PREPARATION

  • 1

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

  • 2

    Season the flank steak with salt and pepper (add additional spices if desired) and grill for about 4-5 minutes on each side or until it reaches your preferred doneness. Allow the steak to rest for a few minutes before slicing it thinly.

  • 3

    While the steak rests, heat a non-stick skillet over medium heat. Add the sliced red onion and bell pepper; sauté for 3-4 minutes until they are slightly softened.

  • 4

    Place the whole wheat tortilla in the skillet over low to medium heat. Evenly sprinkle the reduced-fat cheddar cheese on one half of the tortilla.

  • 5

    Layer the sliced steak and sautéed vegetables on top of the cheese.

  • 6

    Fold the tortilla over to create a half-moon shape. Cook for an additional 2-3 minutes on each side until the tortilla is crisp and the cheese is melted.

  • 7

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