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 delicious blend of smoky grilled steak, charred bell peppers, and zesty onions, all tucked between warm whole wheat tortillas and melted low-fat cheddar cheese. This quesadilla brings an exciting fusion of textures and flavors, perfect for any meal of the day.

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NUTRITION

330kcal
Protein
32.8g
Fat
16g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

3 oz Flank Steak

2 Whole Wheat Tortillas

1/2 cup Red Bell Pepper

1/4 cup Onion, diced

1/4 cup Low-Fat Cheddar Cheese

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the flank steak with salt and pepper, then grill for 3-4 minutes per side for medium-rare, or adjust to your desired doneness. Let rest for a few minutes before slicing thinly.

  • 3

    While the steak rests, lightly sauté the diced onions and sliced red bell pepper in a non-stick pan until they soften and get slightly charred, about 3-4 minutes.

  • 4

    Heat a clean skillet over medium heat. Place one whole wheat tortilla in the skillet, and evenly sprinkle half of the low-fat cheddar cheese on top.

  • 5

    Layer the sliced steak and sautéed vegetables on the cheese, then sprinkle with the remaining cheese. Top with the second tortilla.

  • 6

    Cook until the bottom tortilla is golden and crispy, then carefully flip the quesadilla to crisp the other side.

  • 7

    Once both sides are toasted and the cheese has melted, 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 delicious blend of smoky grilled steak, charred bell peppers, and zesty onions, all tucked between warm whole wheat tortillas and melted low-fat cheddar cheese. This quesadilla brings an exciting fusion of textures and flavors, perfect for any meal of the day.

NUTRITION

330kcal
Protein
32.8g
Fat
16g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

3 oz Flank Steak

2 Whole Wheat Tortillas

1/2 cup Red Bell Pepper

1/4 cup Onion, diced

1/4 cup Low-Fat Cheddar Cheese

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the flank steak with salt and pepper, then grill for 3-4 minutes per side for medium-rare, or adjust to your desired doneness. Let rest for a few minutes before slicing thinly.

  • 3

    While the steak rests, lightly sauté the diced onions and sliced red bell pepper in a non-stick pan until they soften and get slightly charred, about 3-4 minutes.

  • 4

    Heat a clean skillet over medium heat. Place one whole wheat tortilla in the skillet, and evenly sprinkle half of the low-fat cheddar cheese on top.

  • 5

    Layer the sliced steak and sautéed vegetables on the cheese, then sprinkle with the remaining cheese. Top with the second tortilla.

  • 6

    Cook until the bottom tortilla is golden and crispy, then carefully flip the quesadilla to crisp the other side.

  • 7

    Once both sides are toasted and the cheese has melted, remove from heat, slice into wedges, and serve warm.