Spicy Steak and Bell Pepper Quesadillas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Spicy Steak and Bell Pepper Quesadillas

Enjoy a vibrant blend of lean steak, crisp bell peppers, and a hint of spice inside a warm, toasted whole wheat tortilla. This quesadilla pairs savory seared steak with tangy low-fat cheese and lightly sautéed onions for a satisfying balance perfect for breakfast, lunch, or dinner.

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NUTRITION

459kcal
Protein
34.7g
Fat
19.9g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Steak

1/2 medium Bell Pepper

1 Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheese

1/4 small Onion

1 teaspoon Olive Oil

1/2 teaspoon Chili Powder

1/2 teaspoon Ground Cumin

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PREPARATION

  • 1

    Thinly slice the lean steak into strips and season with chili powder and ground cumin.

  • 2

    Heat the olive oil in a skillet over medium-high heat. Sauté the sliced steak for 2-3 minutes until it starts to brown.

  • 3

    Add thinly sliced bell pepper and onion to the skillet, and continue cooking until the vegetables soften and the steak is cooked through.

  • 4

    Remove the mixture from the skillet and set aside.

  • 5

    Place the whole wheat tortilla in the same skillet over medium heat. Evenly sprinkle low-fat shredded cheese on one half of the tortilla.

  • 6

    Spread the steak and vegetable mixture over the cheese, then fold the tortilla in half.

  • 7

    Cook for 2-3 minutes on each side until the tortilla is golden and the cheese has melted.

  • 8

    Slice into wedges and serve warm.

Spicy Steak and Bell Pepper Quesadillas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Spicy Steak and Bell Pepper Quesadillas

Enjoy a vibrant blend of lean steak, crisp bell peppers, and a hint of spice inside a warm, toasted whole wheat tortilla. This quesadilla pairs savory seared steak with tangy low-fat cheese and lightly sautéed onions for a satisfying balance perfect for breakfast, lunch, or dinner.

NUTRITION

459kcal
Protein
34.7g
Fat
19.9g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Steak

1/2 medium Bell Pepper

1 Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheese

1/4 small Onion

1 teaspoon Olive Oil

1/2 teaspoon Chili Powder

1/2 teaspoon Ground Cumin

PREPARATION

  • 1

    Thinly slice the lean steak into strips and season with chili powder and ground cumin.

  • 2

    Heat the olive oil in a skillet over medium-high heat. Sauté the sliced steak for 2-3 minutes until it starts to brown.

  • 3

    Add thinly sliced bell pepper and onion to the skillet, and continue cooking until the vegetables soften and the steak is cooked through.

  • 4

    Remove the mixture from the skillet and set aside.

  • 5

    Place the whole wheat tortilla in the same skillet over medium heat. Evenly sprinkle low-fat shredded cheese on one half of the tortilla.

  • 6

    Spread the steak and vegetable mixture over the cheese, then fold the tortilla in half.

  • 7

    Cook for 2-3 minutes on each side until the tortilla is golden and the cheese has melted.

  • 8

    Slice into wedges and serve warm.