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 tender grilled steak paired with the vibrant crunch of red bell peppers, all tucked between warm, whole wheat tortillas and lightly melted reduced-fat cheese. This satisfying quesadilla delivers a perfect balance of protein and flavor, making it an ideal choice for a versatile meal any time of day.

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NUTRITION

428kcal
Protein
32.5g
Fat
19.7g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1 Whole Wheat Tortilla

1/2 medium Red Bell Pepper

0.75 oz Reduced-Fat Cheddar Cheese

1 tbsp Diced Onion

1 tsp Olive Oil

0.5 tsp Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the lean steak with salt, pepper, and cumin, then drizzle lightly with olive oil.

  • 3

    Grill the steak for 3-4 minutes per side or until desired doneness, then let it rest for a few minutes before slicing thinly.

  • 4

    Sauté diced onions and sliced red bell pepper in a non-stick skillet with a tiny drizzle of olive oil until soft and slightly caramelized.

  • 5

    Place the whole wheat tortilla in the skillet over low heat and sprinkle evenly with reduced-fat cheddar cheese.

  • 6

    Layer the sliced steak and cooked vegetables on one half of the tortilla, then fold the other half over to form a quesadilla.

  • 7

    Cook for 2-3 minutes on each side until the tortilla is golden and the cheese is 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 robust flavors of tender grilled steak paired with the vibrant crunch of red bell peppers, all tucked between warm, whole wheat tortillas and lightly melted reduced-fat cheese. This satisfying quesadilla delivers a perfect balance of protein and flavor, making it an ideal choice for a versatile meal any time of day.

NUTRITION

428kcal
Protein
32.5g
Fat
19.7g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1 Whole Wheat Tortilla

1/2 medium Red Bell Pepper

0.75 oz Reduced-Fat Cheddar Cheese

1 tbsp Diced Onion

1 tsp Olive Oil

0.5 tsp Cumin

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the lean steak with salt, pepper, and cumin, then drizzle lightly with olive oil.

  • 3

    Grill the steak for 3-4 minutes per side or until desired doneness, then let it rest for a few minutes before slicing thinly.

  • 4

    Sauté diced onions and sliced red bell pepper in a non-stick skillet with a tiny drizzle of olive oil until soft and slightly caramelized.

  • 5

    Place the whole wheat tortilla in the skillet over low heat and sprinkle evenly with reduced-fat cheddar cheese.

  • 6

    Layer the sliced steak and cooked vegetables on one half of the tortilla, then fold the other half over to form a quesadilla.

  • 7

    Cook for 2-3 minutes on each side until the tortilla is golden and the cheese is melted.

  • 8

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