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

Enjoy a delicious twist on a classic quesadilla with tender grilled steak, vibrant bell peppers, and a melty layer of low-fat cheese nestled between a warm whole wheat tortilla. This meal is bursting with savory flavor and a perfect balance of protein, carbs, and fats, ideal for a satisfying breakfast, lunch, or dinner.

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NUTRITION

415kcal
Protein
33.5g
Fat
16.7g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

3 oz Flank Steak

1 whole wheat tortilla

1/2 medium red bell pepper

1/4 cup low-fat shredded cheese

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PREPARATION

  • 1

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

  • 2

    Season the flank steak with your favorite seasonings (salt, pepper, and a drizzle of olive oil if desired) and grill for about 3-4 minutes per side or until the desired doneness is reached. Allow to rest for a few minutes and then thinly slice.

  • 3

    In a separate pan, lightly sauté the sliced bell pepper until just tender, about 2 minutes.

  • 4

    Heat a non-stick skillet over medium heat. Place the whole wheat tortilla in the skillet, then evenly sprinkle half of the low-fat cheese over one side.

  • 5

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

  • 6

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

  • 7

    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

Enjoy a delicious twist on a classic quesadilla with tender grilled steak, vibrant bell peppers, and a melty layer of low-fat cheese nestled between a warm whole wheat tortilla. This meal is bursting with savory flavor and a perfect balance of protein, carbs, and fats, ideal for a satisfying breakfast, lunch, or dinner.

NUTRITION

415kcal
Protein
33.5g
Fat
16.7g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

3 oz Flank Steak

1 whole wheat tortilla

1/2 medium red bell pepper

1/4 cup low-fat shredded cheese

PREPARATION

  • 1

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

  • 2

    Season the flank steak with your favorite seasonings (salt, pepper, and a drizzle of olive oil if desired) and grill for about 3-4 minutes per side or until the desired doneness is reached. Allow to rest for a few minutes and then thinly slice.

  • 3

    In a separate pan, lightly sauté the sliced bell pepper until just tender, about 2 minutes.

  • 4

    Heat a non-stick skillet over medium heat. Place the whole wheat tortilla in the skillet, then evenly sprinkle half of the low-fat cheese over one side.

  • 5

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

  • 6

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

  • 7

    Slice into wedges and serve warm.