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 robust flavors of tender grilled steak and sweet, crisp bell peppers nestled between warm whole wheat tortillas. This quesadilla packs protein and a blend of savory spices, making it a versatile meal perfect for breakfast, lunch, or dinner.

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NUTRITION

423kcal
Protein
32.2g
Fat
22.7g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Top Sirloin Steak

2 pieces Whole Wheat Tortilla

1/4 cup Shredded Cheddar Cheese

1/2 medium Red Bell Pepper

1/4 medium Onion

1 tsp Olive Oil

1/2 tsp Cumin

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Thinly slice the grilled steak, red bell pepper, and onion.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat. Sauté the onion and bell pepper with cumin, salt, and pepper until they soften, about 3-4 minutes.

  • 3

    Add the sliced steak to the skillet, stirring briefly to warm through and coat with the spices.

  • 4

    Place one whole wheat tortilla in a separate clean skillet over medium heat. Evenly spread the steak and vegetable mixture over the tortilla, then sprinkle the shredded cheddar cheese on top.

  • 5

    Cover with the second tortilla and press gently. Cook for 2-3 minutes until the bottom tortilla is golden and the cheese begins to melt.

  • 6

    Carefully flip the quesadilla and cook for an additional 2-3 minutes until both sides are crisp and the filling is heated through.

  • 7

    Remove from heat, 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 robust flavors of tender grilled steak and sweet, crisp bell peppers nestled between warm whole wheat tortillas. This quesadilla packs protein and a blend of savory spices, making it a versatile meal perfect for breakfast, lunch, or dinner.

NUTRITION

423kcal
Protein
32.2g
Fat
22.7g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Top Sirloin Steak

2 pieces Whole Wheat Tortilla

1/4 cup Shredded Cheddar Cheese

1/2 medium Red Bell Pepper

1/4 medium Onion

1 tsp Olive Oil

1/2 tsp Cumin

Salt and Black Pepper to taste

PREPARATION

  • 1

    Thinly slice the grilled steak, red bell pepper, and onion.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat. Sauté the onion and bell pepper with cumin, salt, and pepper until they soften, about 3-4 minutes.

  • 3

    Add the sliced steak to the skillet, stirring briefly to warm through and coat with the spices.

  • 4

    Place one whole wheat tortilla in a separate clean skillet over medium heat. Evenly spread the steak and vegetable mixture over the tortilla, then sprinkle the shredded cheddar cheese on top.

  • 5

    Cover with the second tortilla and press gently. Cook for 2-3 minutes until the bottom tortilla is golden and the cheese begins to melt.

  • 6

    Carefully flip the quesadilla and cook for an additional 2-3 minutes until both sides are crisp and the filling is heated through.

  • 7

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