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, sautéed bell peppers in a crispy whole wheat tortilla, melted with a hint of reduced-fat cheese. This quesadilla offers a delightful combination of textures with juicy steak, tender peppers, and a satisfying crunch, making it a versatile meal for any time of the day.

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NUTRITION

485kcal
Protein
38g
Fat
24.5g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Sirloin Steak

1 Whole Wheat Tortilla

1/4 cup Reduced-Fat Shredded Cheese

1/2 cup Sliced Bell Peppers

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat. Season the steak with your choice of salt, pepper, and desired spices.

  • 2

    Grill the steak for about 3-4 minutes per side or until it reaches your preferred level of doneness. Let it rest for a few minutes and then thinly slice it.

  • 3

    While the steak rests, heat the olive oil in a skillet over medium heat. Add the sliced bell peppers and sauté for about 3-4 minutes until they soften slightly.

  • 4

    Lay the whole wheat tortilla on a clean surface. Evenly sprinkle the reduced-fat cheese on one half of the tortilla, then layer the sliced steak and sautéed bell peppers on top.

  • 5

    Fold the tortilla in half to encase the filling. Return the quesadilla to the skillet and cook over medium heat for 2-3 minutes on each side until the cheese is melted and the tortilla is toasted.

  • 6

    Remove from heat, 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 smoky flavor of grilled steak paired with vibrant, sautéed bell peppers in a crispy whole wheat tortilla, melted with a hint of reduced-fat cheese. This quesadilla offers a delightful combination of textures with juicy steak, tender peppers, and a satisfying crunch, making it a versatile meal for any time of the day.

NUTRITION

485kcal
Protein
38g
Fat
24.5g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Sirloin Steak

1 Whole Wheat Tortilla

1/4 cup Reduced-Fat Shredded Cheese

1/2 cup Sliced Bell Peppers

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat. Season the steak with your choice of salt, pepper, and desired spices.

  • 2

    Grill the steak for about 3-4 minutes per side or until it reaches your preferred level of doneness. Let it rest for a few minutes and then thinly slice it.

  • 3

    While the steak rests, heat the olive oil in a skillet over medium heat. Add the sliced bell peppers and sauté for about 3-4 minutes until they soften slightly.

  • 4

    Lay the whole wheat tortilla on a clean surface. Evenly sprinkle the reduced-fat cheese on one half of the tortilla, then layer the sliced steak and sautéed bell peppers on top.

  • 5

    Fold the tortilla in half to encase the filling. Return the quesadilla to the skillet and cook over medium heat for 2-3 minutes on each side until the cheese is melted and the tortilla is toasted.

  • 6

    Remove from heat, slice into wedges, and serve warm.