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 satisfying combination of tender grilled steak, vibrant bell peppers, and melted low-fat cheese sandwiched between a whole wheat tortilla. This quesadilla offers balanced flavors, a hint of smoky char, and a harmonious blend of textures, making it a versatile meal option for breakfast, lunch, or dinner.

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NUTRITION

335kcal
Protein
32.5g
Fat
15.6g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

3 oz Steak

1 piece Whole Wheat Tortilla

1/4 cup Low-Fat Cheddar Cheese (shredded)

1/2 cup chopped Red Bell Pepper

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Lightly brush the steak with olive oil and season with salt and pepper.

  • 3

    Grill the steak for about 3-4 minutes per side or until desired doneness is reached. Let rest for a few minutes before slicing thinly.

  • 4

    In the same pan, quickly sauté the chopped red bell pepper for 2-3 minutes until they are slightly softened but still crisp.

  • 5

    Heat a non-stick skillet over medium heat. Place the whole wheat tortilla in the skillet, sprinkle the low-fat cheddar cheese evenly over one half of the tortilla.

  • 6

    Top with sliced steak and sautéed bell pepper, then fold the tortilla over to form a half-moon.

  • 7

    Cook the quesadilla for 2-3 minutes per side until the tortilla is golden and the cheese is melted.

  • 8

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

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 satisfying combination of tender grilled steak, vibrant bell peppers, and melted low-fat cheese sandwiched between a whole wheat tortilla. This quesadilla offers balanced flavors, a hint of smoky char, and a harmonious blend of textures, making it a versatile meal option for breakfast, lunch, or dinner.

NUTRITION

335kcal
Protein
32.5g
Fat
15.6g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

3 oz Steak

1 piece Whole Wheat Tortilla

1/4 cup Low-Fat Cheddar Cheese (shredded)

1/2 cup chopped Red Bell Pepper

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Lightly brush the steak with olive oil and season with salt and pepper.

  • 3

    Grill the steak for about 3-4 minutes per side or until desired doneness is reached. Let rest for a few minutes before slicing thinly.

  • 4

    In the same pan, quickly sauté the chopped red bell pepper for 2-3 minutes until they are slightly softened but still crisp.

  • 5

    Heat a non-stick skillet over medium heat. Place the whole wheat tortilla in the skillet, sprinkle the low-fat cheddar cheese evenly over one half of the tortilla.

  • 6

    Top with sliced steak and sautéed bell pepper, then fold the tortilla over to form a half-moon.

  • 7

    Cook the quesadilla for 2-3 minutes per side until the tortilla is golden and the cheese is melted.

  • 8

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