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 flavor of thinly sliced grilled steak paired with sweet, lightly charred bell peppers, tucked between whole wheat tortillas and melted low-fat cheese. This quesadilla delivers a satisfying balance of protein and vibrant flavors, whether enjoyed for breakfast, lunch, or dinner.

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NUTRITION

483kcal
Protein
38.4g
Fat
19.3g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Flank Steak

1 Whole Wheat Tortilla

1/3 cup Low-Fat Shredded Cheese

1 medium Bell Pepper

1 tsp Olive Oil

1 tsp Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Brush the flank steak lightly with olive oil and season with cumin, salt, and pepper.

  • 3

    Grill the steak for about 3-4 minutes per side for medium-rare, then remove and let rest. Once rested, thinly slice the steak.

  • 4

    While the steak rests, grill the sliced bell pepper in the same pan for 2-3 minutes until they are slightly charred and softened.

  • 5

    Heat a skillet over medium heat and place the whole wheat tortilla in it.

  • 6

    Evenly spread the low-fat shredded cheese over the tortilla, layer the grilled steak slices and bell pepper on half of the tortilla.

  • 7

    Fold the tortilla in half and cook for 2-3 minutes on each side until the cheese melts and the tortilla gets crisp.

  • 8

    Remove from the skillet, 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 smoky flavor of thinly sliced grilled steak paired with sweet, lightly charred bell peppers, tucked between whole wheat tortillas and melted low-fat cheese. This quesadilla delivers a satisfying balance of protein and vibrant flavors, whether enjoyed for breakfast, lunch, or dinner.

NUTRITION

483kcal
Protein
38.4g
Fat
19.3g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Flank Steak

1 Whole Wheat Tortilla

1/3 cup Low-Fat Shredded Cheese

1 medium Bell Pepper

1 tsp Olive Oil

1 tsp Cumin

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Brush the flank steak lightly with olive oil and season with cumin, salt, and pepper.

  • 3

    Grill the steak for about 3-4 minutes per side for medium-rare, then remove and let rest. Once rested, thinly slice the steak.

  • 4

    While the steak rests, grill the sliced bell pepper in the same pan for 2-3 minutes until they are slightly charred and softened.

  • 5

    Heat a skillet over medium heat and place the whole wheat tortilla in it.

  • 6

    Evenly spread the low-fat shredded cheese over the tortilla, layer the grilled steak slices and bell pepper on half of the tortilla.

  • 7

    Fold the tortilla in half and cook for 2-3 minutes on each side until the cheese melts and the tortilla gets crisp.

  • 8

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