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 twist on a classic quesadilla with tender strips of spicy grilled steak, sautéed bell peppers, and melty cheddar cheese folded inside a warm whole wheat tortilla. This dish strikes a delightful balance between smoky spice and fresh, crisp vegetables, making it the perfect meal for any time of day.

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NUTRITION

554kcal
Protein
42.2g
Fat
31.5g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Sirloin Steak

1/2 Red Bell Pepper

1 Whole Wheat Tortilla

1/4 cup Shredded Cheddar Cheese

1/2 tbsp Olive Oil

1 tsp Ground Cumin

1 tsp Chili Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the steak dry and season both sides with salt, pepper, ground cumin, and chili powder.

  • 2

    Heat olive oil in a skillet over medium-high heat and add the steak. Cook for about 3-4 minutes on each side until cooked to your desired doneness, then let it rest before slicing thinly against the grain.

  • 3

    In the same skillet, add sliced red bell pepper and sauté until they soften slightly, about 2-3 minutes.

  • 4

    Lay the whole wheat tortilla on a flat surface and sprinkle half with shredded cheddar cheese. Arrange the sliced steak and sautéed bell pepper evenly over the cheese, then top with the remaining cheese.

  • 5

    Fold the tortilla in half to form a quesadilla. Heat a clean skillet over medium heat and lightly toast the quesadilla for about 2-3 minutes on each side until the tortilla is crisp and the cheese has melted.

  • 6

    Remove from heat, 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 twist on a classic quesadilla with tender strips of spicy grilled steak, sautéed bell peppers, and melty cheddar cheese folded inside a warm whole wheat tortilla. This dish strikes a delightful balance between smoky spice and fresh, crisp vegetables, making it the perfect meal for any time of day.

NUTRITION

554kcal
Protein
42.2g
Fat
31.5g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Sirloin Steak

1/2 Red Bell Pepper

1 Whole Wheat Tortilla

1/4 cup Shredded Cheddar Cheese

1/2 tbsp Olive Oil

1 tsp Ground Cumin

1 tsp Chili Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the steak dry and season both sides with salt, pepper, ground cumin, and chili powder.

  • 2

    Heat olive oil in a skillet over medium-high heat and add the steak. Cook for about 3-4 minutes on each side until cooked to your desired doneness, then let it rest before slicing thinly against the grain.

  • 3

    In the same skillet, add sliced red bell pepper and sauté until they soften slightly, about 2-3 minutes.

  • 4

    Lay the whole wheat tortilla on a flat surface and sprinkle half with shredded cheddar cheese. Arrange the sliced steak and sautéed bell pepper evenly over the cheese, then top with the remaining cheese.

  • 5

    Fold the tortilla in half to form a quesadilla. Heat a clean skillet over medium heat and lightly toast the quesadilla for about 2-3 minutes on each side until the tortilla is crisp and the cheese has melted.

  • 6

    Remove from heat, slice into wedges, and serve warm.