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 hearty flavors of this Grilled Steak and Bell Pepper Quesadilla. Tender, grilled lean steak meets sweet, vibrant bell peppers and melted low-fat cheese, all sandwiched in a whole wheat tortilla. This recipe delivers a delicious balance of textures and flavors perfect for a fulfilling breakfast, lunch, or dinner.

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NUTRITION

430kcal
Protein
37.5g
Fat
19.5g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak (Top Sirloin)

1 Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheese

1/2 cup Bell Peppers (sliced)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the grill (or grill pan) to medium-high heat.

  • 2

    Brush the lean steak with olive oil, season with salt and pepper (or your preferred spices). Grill the steak for about 4-5 minutes per side or until it reaches your desired doneness. Transfer steak to a cutting board and let it rest for a few minutes before slicing thinly.

  • 3

    While the steak is resting, heat a non-stick skillet over medium heat. Place the whole wheat tortilla in the skillet.

  • 4

    Sprinkle half of the low-fat cheese evenly over one half of the tortilla. Arrange the sliced steak, bell pepper slices, and the remaining cheese on top.

  • 5

    Fold the tortilla over to form a quesadilla. Cook on each side for 2-3 minutes until the tortilla becomes crisp and cheese melts.

  • 6

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

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 hearty flavors of this Grilled Steak and Bell Pepper Quesadilla. Tender, grilled lean steak meets sweet, vibrant bell peppers and melted low-fat cheese, all sandwiched in a whole wheat tortilla. This recipe delivers a delicious balance of textures and flavors perfect for a fulfilling breakfast, lunch, or dinner.

NUTRITION

430kcal
Protein
37.5g
Fat
19.5g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak (Top Sirloin)

1 Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheese

1/2 cup Bell Peppers (sliced)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the grill (or grill pan) to medium-high heat.

  • 2

    Brush the lean steak with olive oil, season with salt and pepper (or your preferred spices). Grill the steak for about 4-5 minutes per side or until it reaches your desired doneness. Transfer steak to a cutting board and let it rest for a few minutes before slicing thinly.

  • 3

    While the steak is resting, heat a non-stick skillet over medium heat. Place the whole wheat tortilla in the skillet.

  • 4

    Sprinkle half of the low-fat cheese evenly over one half of the tortilla. Arrange the sliced steak, bell pepper slices, and the remaining cheese on top.

  • 5

    Fold the tortilla over to form a quesadilla. Cook on each side for 2-3 minutes until the tortilla becomes crisp and cheese melts.

  • 6

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