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

Succulent grilled flank steak paired with sweet, vibrant bell peppers and melty pepper jack cheese tucked between whole wheat tortillas. This quesadilla offers a delightful balance of smoky flavors and crisp veggies perfect for a satisfying meal any time of day.

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NUTRITION

479kcal
Protein
46g
Fat
26.2g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

2 Whole Wheat Tortillas

1/2 cup sliced Red Bell Pepper

1/2 cup shredded Pepper Jack Cheese

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the flank steak with salt, pepper, and your preferred spices. Grill for about 4-5 minutes per side for medium-rare, then let it rest before slicing thinly against the grain.

  • 3

    While the steak rests, sauté the sliced red bell pepper in a non-stick skillet with a light spray of oil over medium heat until peppers are slightly tender, about 3-4 minutes.

  • 4

    Heat another skillet over medium heat and place one whole wheat tortilla. Sprinkle half of the shredded pepper jack cheese evenly over the tortilla, then layer with the sliced steak and sautéed bell peppers.

  • 5

    Top with the second tortilla and cook for 2-3 minutes until the bottom tortilla is golden. Carefully flip the quesadilla and cook for an additional 2-3 minutes until the other side is golden and the cheese has fully melted.

  • 6

    Remove from the skillet, 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

Succulent grilled flank steak paired with sweet, vibrant bell peppers and melty pepper jack cheese tucked between whole wheat tortillas. This quesadilla offers a delightful balance of smoky flavors and crisp veggies perfect for a satisfying meal any time of day.

NUTRITION

479kcal
Protein
46g
Fat
26.2g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

2 Whole Wheat Tortillas

1/2 cup sliced Red Bell Pepper

1/2 cup shredded Pepper Jack Cheese

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the flank steak with salt, pepper, and your preferred spices. Grill for about 4-5 minutes per side for medium-rare, then let it rest before slicing thinly against the grain.

  • 3

    While the steak rests, sauté the sliced red bell pepper in a non-stick skillet with a light spray of oil over medium heat until peppers are slightly tender, about 3-4 minutes.

  • 4

    Heat another skillet over medium heat and place one whole wheat tortilla. Sprinkle half of the shredded pepper jack cheese evenly over the tortilla, then layer with the sliced steak and sautéed bell peppers.

  • 5

    Top with the second tortilla and cook for 2-3 minutes until the bottom tortilla is golden. Carefully flip the quesadilla and cook for an additional 2-3 minutes until the other side is golden and the cheese has fully melted.

  • 6

    Remove from the skillet, slice into wedges, and serve warm.