Name: Grilled Steak and Pepper Protein Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Grilled Flank Steak; 1/2 medium Bell Pepper; 1 Whole Wheat Tortilla; 1/4 cup Low-Fat Shredded Cheese; 1 tsp Olive Oil; Salt and Black Pepper to taste

Grilled Steak and Pepper Protein Quesadillas

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

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Pepper Protein Quesadillas

Savor the hearty flavor of grilled steak combined with sweet, sautéed bell peppers and a light sprinkle of low-fat cheese, all nestled in a warm whole wheat tortilla. This quesadilla is a balanced, protein-packed option that delivers a satisfying crunch with every bite, perfect for breakfast, lunch, or dinner.

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NUTRITION

Protein

32.5g

Fat

19.6g

Carbs

16.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Flank Steak

1/2 medium Bell Pepper

1 Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheese

1 tsp Olive Oil

Salt and Black Pepper to taste

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PREPARATION

1
Thinly slice the grilled flank steak and diced the half bell pepper.
2
Heat the olive oil in a non-stick skillet over medium heat.
3
Sauté the bell pepper for 2-3 minutes until softened.
4
Add the sliced steak to the skillet for 1-2 minutes to warm through. Season with salt and pepper.
5
Lay the whole wheat tortilla on a flat surface and evenly sprinkle half of the low-fat cheese over one side.
6
Spread the steak and pepper mixture over the cheese, then sprinkle the remaining cheese on top.
7
Fold the tortilla in half to enclose the filling.
8
Return the quesadilla to the skillet and cook each side for approximately 2-3 minutes until golden brown and the cheese has melted.
9
Remove from heat, slice into wedges, and serve warm.