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 bold flavors of perfectly grilled lean steak paired with caramelized bell peppers and onions, sandwiched between warm whole wheat tortillas and a light sprinkle of reduced-fat cheddar. This quesadilla delivers a satisfying balance of protein and vibrant vegetables, promising a delicious meal that's as nutritious as it is flavorful.

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NUTRITION

417kcal
Protein
37.8g
Fat
20.1g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Sirloin Steak

1 Whole Wheat Tortilla (6-inch)

1/2 medium Red Bell Pepper

1/2 small Yellow Onion

1 oz Reduced-Fat Cheddar Cheese

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the 4 oz lean sirloin steak with salt and pepper. Lightly brush with olive oil.

  • 3

    Grill the steak for about 4-5 minutes per side or until desired doneness is achieved. Let the steak rest for a few minutes before thinly slicing against the grain.

  • 4

    Meanwhile, in a skillet over medium heat, add a few drops of olive oil and sauté the sliced red bell pepper and onions until they are tender and slightly caramelized, about 3-4 minutes. Season lightly with salt and pepper.

  • 5

    Lay the whole wheat tortilla on a flat surface. Evenly distribute the grilled steak slices, sautéed bell pepper, and onions over one half of the tortilla. Sprinkle the reduced-fat cheddar cheese on top.

  • 6

    Fold the tortilla over the filling to create a half-moon shape.

  • 7

    Place the quesadilla back onto the skillet over medium heat. Cook for 2-3 minutes on each side until the tortilla is golden and the cheese has melted.

  • 8

    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 bold flavors of perfectly grilled lean steak paired with caramelized bell peppers and onions, sandwiched between warm whole wheat tortillas and a light sprinkle of reduced-fat cheddar. This quesadilla delivers a satisfying balance of protein and vibrant vegetables, promising a delicious meal that's as nutritious as it is flavorful.

NUTRITION

417kcal
Protein
37.8g
Fat
20.1g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Sirloin Steak

1 Whole Wheat Tortilla (6-inch)

1/2 medium Red Bell Pepper

1/2 small Yellow Onion

1 oz Reduced-Fat Cheddar Cheese

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the 4 oz lean sirloin steak with salt and pepper. Lightly brush with olive oil.

  • 3

    Grill the steak for about 4-5 minutes per side or until desired doneness is achieved. Let the steak rest for a few minutes before thinly slicing against the grain.

  • 4

    Meanwhile, in a skillet over medium heat, add a few drops of olive oil and sauté the sliced red bell pepper and onions until they are tender and slightly caramelized, about 3-4 minutes. Season lightly with salt and pepper.

  • 5

    Lay the whole wheat tortilla on a flat surface. Evenly distribute the grilled steak slices, sautéed bell pepper, and onions over one half of the tortilla. Sprinkle the reduced-fat cheddar cheese on top.

  • 6

    Fold the tortilla over the filling to create a half-moon shape.

  • 7

    Place the quesadilla back onto the skillet over medium heat. Cook for 2-3 minutes on each side until the tortilla is golden and the cheese has melted.

  • 8

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