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 goodness of tender grilled steak paired with sautéed bell peppers, all perfectly melted with a sprinkle of low-fat cheese tucked inside a warm whole wheat tortilla. This quesadilla balances savory flavors with a light, satisfying crunch, making it an ideal choice for any meal of the day.

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NUTRITION

425kcal
Protein
43g
Fat
17.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 ounces Flank Steak

1 cup Mixed Bell Peppers, sliced

1 Whole Wheat Tortilla

1/4 cup Low-Fat Cheddar Cheese, shredded

Olive Oil Spray

Salt & Pepper

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PREPARATION

  • 1

    Preheat a grill pan or outdoor grill to medium-high heat.

  • 2

    Season the flank steak with salt and pepper. Lightly spray with olive oil.

  • 3

    Grill the steak for about 4-5 minutes per side or until it reaches your desired doneness. Let it rest for a few minutes, then slice thinly against the grain.

  • 4

    While the steak rests, lightly spray a skillet with olive oil and sauté the mixed bell peppers over medium heat until slightly softened, about 3-4 minutes.

  • 5

    Warm the whole wheat tortilla in a dry skillet for about 30 seconds on each side until pliable.

  • 6

    Layer the tortilla with the sliced steak, sautéed bell peppers, and sprinkle the low-fat cheddar cheese evenly on one half of the tortilla.

  • 7

    Fold the tortilla over, and cook in the skillet on low heat for 2-3 minutes on each side, pressing slightly, until the cheese melts and the tortilla turns golden and crispy.

  • 8

    Remove from 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 the hearty goodness of tender grilled steak paired with sautéed bell peppers, all perfectly melted with a sprinkle of low-fat cheese tucked inside a warm whole wheat tortilla. This quesadilla balances savory flavors with a light, satisfying crunch, making it an ideal choice for any meal of the day.

NUTRITION

425kcal
Protein
43g
Fat
17.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 ounces Flank Steak

1 cup Mixed Bell Peppers, sliced

1 Whole Wheat Tortilla

1/4 cup Low-Fat Cheddar Cheese, shredded

Olive Oil Spray

Salt & Pepper

PREPARATION

  • 1

    Preheat a grill pan or outdoor grill to medium-high heat.

  • 2

    Season the flank steak with salt and pepper. Lightly spray with olive oil.

  • 3

    Grill the steak for about 4-5 minutes per side or until it reaches your desired doneness. Let it rest for a few minutes, then slice thinly against the grain.

  • 4

    While the steak rests, lightly spray a skillet with olive oil and sauté the mixed bell peppers over medium heat until slightly softened, about 3-4 minutes.

  • 5

    Warm the whole wheat tortilla in a dry skillet for about 30 seconds on each side until pliable.

  • 6

    Layer the tortilla with the sliced steak, sautéed bell peppers, and sprinkle the low-fat cheddar cheese evenly on one half of the tortilla.

  • 7

    Fold the tortilla over, and cook in the skillet on low heat for 2-3 minutes on each side, pressing slightly, until the cheese melts and the tortilla turns golden and crispy.

  • 8

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