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 smoky flavors of grilled flank steak paired with sweet bell peppers, all melted together with a hint of melted pepper jack cheese on a tender whole wheat tortilla. This quesadilla brings a satisfying balance of lean protein and vibrant veggies, perfect for any meal of the day.

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NUTRITION

385kcal
Protein
32.5g
Fat
16g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Flank Steak

1/2 medium Bell Pepper

1 Whole Wheat Tortilla

1/4 cup Shredded Pepper Jack Cheese

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat. Season the flank steak with salt, pepper, and any preferred spices.

  • 2

    Grill the steak for about 3-4 minutes per side for medium-rare, or adjust to your desired doneness. Remove the steak and let it rest for a few minutes before slicing thinly against the grain.

  • 3

    While the steak rests, lightly grill the sliced bell pepper on the grill pan for 2-3 minutes until slightly charred and softened.

  • 4

    Assemble the quesadilla by laying the whole wheat tortilla flat, then evenly distribute the sliced steak, grilled bell pepper slices, and shredded pepper jack cheese on one half of the tortilla.

  • 5

    Fold the tortilla over the filling and place it back on the grill or in a non-stick pan over medium heat. Cook for 2-3 minutes per side until the tortilla is golden and crispy and the cheese has melted.

  • 6

    Remove from heat and cut into wedges. Serve warm and enjoy!

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 smoky flavors of grilled flank steak paired with sweet bell peppers, all melted together with a hint of melted pepper jack cheese on a tender whole wheat tortilla. This quesadilla brings a satisfying balance of lean protein and vibrant veggies, perfect for any meal of the day.

NUTRITION

385kcal
Protein
32.5g
Fat
16g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Flank Steak

1/2 medium Bell Pepper

1 Whole Wheat Tortilla

1/4 cup Shredded Pepper Jack Cheese

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat. Season the flank steak with salt, pepper, and any preferred spices.

  • 2

    Grill the steak for about 3-4 minutes per side for medium-rare, or adjust to your desired doneness. Remove the steak and let it rest for a few minutes before slicing thinly against the grain.

  • 3

    While the steak rests, lightly grill the sliced bell pepper on the grill pan for 2-3 minutes until slightly charred and softened.

  • 4

    Assemble the quesadilla by laying the whole wheat tortilla flat, then evenly distribute the sliced steak, grilled bell pepper slices, and shredded pepper jack cheese on one half of the tortilla.

  • 5

    Fold the tortilla over the filling and place it back on the grill or in a non-stick pan over medium heat. Cook for 2-3 minutes per side until the tortilla is golden and crispy and the cheese has melted.

  • 6

    Remove from heat and cut into wedges. Serve warm and enjoy!