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

Enjoy a hearty fusion of smoky grilled steak, sweet bell peppers, and melty low-fat cheese nestled between crispy whole wheat tortillas. This dish offers a delicious balance of protein, carbs, and a hint of spice for an all-around satisfying meal.

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NUTRITION

514kcal
Protein
40g
Fat
22g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Steak (Ribeye or Sirloin)

1 medium Bell Pepper

2 Whole Wheat Tortillas

1/3 cup Low-Fat Monterey Jack Cheese (shredded)

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PREPARATION

  • 1

    Preheat a grill pan or outdoor grill to medium-high heat.

  • 2

    Season the steak with salt and pepper (or your favorite seasonings) and grill for 4-5 minutes per side until it reaches your desired doneness. Let it rest for a few minutes before slicing thinly against the grain.

  • 3

    While the steak is resting, slice the bell pepper into thin strips.

  • 4

    Heat a non-stick skillet over medium heat. Place one whole wheat tortilla in the skillet and sprinkle half of the shredded cheese evenly over it.

  • 5

    Arrange the sliced steak and bell pepper strips on top of the cheese, then sprinkle the remaining cheese over the filling. Top with the second tortilla.

  • 6

    Cook for 2-3 minutes until the bottom tortilla is golden and crispy, then carefully flip the quesadilla and cook for an additional 2-3 minutes.

  • 7

    Remove from the skillet, cut into wedges, and serve with your favorite salsa or a squeeze of lime, if desired.

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

Enjoy a hearty fusion of smoky grilled steak, sweet bell peppers, and melty low-fat cheese nestled between crispy whole wheat tortillas. This dish offers a delicious balance of protein, carbs, and a hint of spice for an all-around satisfying meal.

NUTRITION

514kcal
Protein
40g
Fat
22g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Steak (Ribeye or Sirloin)

1 medium Bell Pepper

2 Whole Wheat Tortillas

1/3 cup Low-Fat Monterey Jack Cheese (shredded)

PREPARATION

  • 1

    Preheat a grill pan or outdoor grill to medium-high heat.

  • 2

    Season the steak with salt and pepper (or your favorite seasonings) and grill for 4-5 minutes per side until it reaches your desired doneness. Let it rest for a few minutes before slicing thinly against the grain.

  • 3

    While the steak is resting, slice the bell pepper into thin strips.

  • 4

    Heat a non-stick skillet over medium heat. Place one whole wheat tortilla in the skillet and sprinkle half of the shredded cheese evenly over it.

  • 5

    Arrange the sliced steak and bell pepper strips on top of the cheese, then sprinkle the remaining cheese over the filling. Top with the second tortilla.

  • 6

    Cook for 2-3 minutes until the bottom tortilla is golden and crispy, then carefully flip the quesadilla and cook for an additional 2-3 minutes.

  • 7

    Remove from the skillet, cut into wedges, and serve with your favorite salsa or a squeeze of lime, if desired.