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

Enjoy a vibrant twist on the classic quesadilla with tender slices of lean grilled steak, sweet bell peppers, and a sprinkle of melted reduced-fat cheese sandwiched between a whole wheat tortilla. This dish delivers a perfect balance of savory flavors and satisfying textures, ideal for a wholesome breakfast, lunch, or dinner.

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NUTRITION

405kcal
Protein
34.5g
Fat
15.7g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Sirloin Steak

1 Whole Wheat Tortilla

½ Red Bell Pepper (sliced)

¼ cup Reduced-Fat Shredded Cheese

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Brush the lean steak lightly with olive oil and season with salt and pepper if desired.

  • 3

    Grill the steak for about 3-4 minutes per side for medium-rare, or adjust grilling time to your preferred doneness. Once cooked, let it rest briefly then slice thinly.

  • 4

    While the steak is resting, lightly grill the sliced red bell pepper until they are tender and slightly charred, about 2-3 minutes.

  • 5

    Lay the whole wheat tortilla on a clean surface and sprinkle one side evenly with the reduced-fat cheese.

  • 6

    Layer the sliced steak and grilled bell peppers over the cheese, then fold the tortilla in half to form a quesadilla.

  • 7

    Place the assembled quesadilla on a nonstick pan over medium heat. Cook for 2-3 minutes on each side until the tortilla is crispy 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

Enjoy a vibrant twist on the classic quesadilla with tender slices of lean grilled steak, sweet bell peppers, and a sprinkle of melted reduced-fat cheese sandwiched between a whole wheat tortilla. This dish delivers a perfect balance of savory flavors and satisfying textures, ideal for a wholesome breakfast, lunch, or dinner.

NUTRITION

405kcal
Protein
34.5g
Fat
15.7g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Sirloin Steak

1 Whole Wheat Tortilla

½ Red Bell Pepper (sliced)

¼ cup Reduced-Fat Shredded Cheese

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Brush the lean steak lightly with olive oil and season with salt and pepper if desired.

  • 3

    Grill the steak for about 3-4 minutes per side for medium-rare, or adjust grilling time to your preferred doneness. Once cooked, let it rest briefly then slice thinly.

  • 4

    While the steak is resting, lightly grill the sliced red bell pepper until they are tender and slightly charred, about 2-3 minutes.

  • 5

    Lay the whole wheat tortilla on a clean surface and sprinkle one side evenly with the reduced-fat cheese.

  • 6

    Layer the sliced steak and grilled bell peppers over the cheese, then fold the tortilla in half to form a quesadilla.

  • 7

    Place the assembled quesadilla on a nonstick pan over medium heat. Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 8

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