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 a delicious twist on the classic quesadilla by combining tender grilled steak with sweet bell peppers and a hint of reduced-fat cheese. This recipe is crafted for a balanced, clean meal that satisfies your taste buds while keeping within your targeted macros.

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NUTRITION

328kcal
Protein
34.9g
Fat
9g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak (Top Sirloin)

1 Whole Wheat Tortilla

1 medium Red Bell Pepper

1/4 cup diced Onion

1/4 cup Reduced-Fat Shredded Cheddar Cheese

Olive Oil Cooking Spray

Seasonings (Salt, Pepper, Cumin)

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PREPARATION

  • 1

    Preheat a grill pan over medium-high heat and lightly coat with olive oil cooking spray.

  • 2

    Season the 4 oz lean steak with salt, pepper, and a pinch of cumin on both sides.

  • 3

    Grill the steak for about 3-4 minutes per side or until it reaches your desired level of doneness, then allow it to rest for a few minutes before slicing thinly.

  • 4

    While the steak rests, assemble the quesadilla by laying the whole wheat tortilla on a flat surface. Evenly distribute the sliced red bell pepper, diced onion, and reduced-fat cheese over the tortilla.

  • 5

    Add the sliced steak on top of the vegetables and cheese.

  • 6

    Fold the tortilla in half and return it to the grill pan. Cook for 2-3 minutes per side, gently pressing with a spatula, until the tortilla is slightly crispy and the cheese is melted.

  • 7

    Remove from the heat, 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 a delicious twist on the classic quesadilla by combining tender grilled steak with sweet bell peppers and a hint of reduced-fat cheese. This recipe is crafted for a balanced, clean meal that satisfies your taste buds while keeping within your targeted macros.

NUTRITION

328kcal
Protein
34.9g
Fat
9g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak (Top Sirloin)

1 Whole Wheat Tortilla

1 medium Red Bell Pepper

1/4 cup diced Onion

1/4 cup Reduced-Fat Shredded Cheddar Cheese

Olive Oil Cooking Spray

Seasonings (Salt, Pepper, Cumin)

PREPARATION

  • 1

    Preheat a grill pan over medium-high heat and lightly coat with olive oil cooking spray.

  • 2

    Season the 4 oz lean steak with salt, pepper, and a pinch of cumin on both sides.

  • 3

    Grill the steak for about 3-4 minutes per side or until it reaches your desired level of doneness, then allow it to rest for a few minutes before slicing thinly.

  • 4

    While the steak rests, assemble the quesadilla by laying the whole wheat tortilla on a flat surface. Evenly distribute the sliced red bell pepper, diced onion, and reduced-fat cheese over the tortilla.

  • 5

    Add the sliced steak on top of the vegetables and cheese.

  • 6

    Fold the tortilla in half and return it to the grill pan. Cook for 2-3 minutes per side, gently pressing with a spatula, until the tortilla is slightly crispy and the cheese is melted.

  • 7

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