Seared Steak and Bell Pepper Quesadillas

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

Seared Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Seared Steak and Bell Pepper Quesadillas

Enjoy tender, seared steak paired with vibrant bell peppers tucked inside warm whole wheat tortillas with a hint of low-fat cheese. This quesadilla delivers a satisfying blend of smoky, savory flavors and a mildly crisp texture, perfect for a versatile meal any time of day.

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NUTRITION

431kcal
Protein
38g
Fat
21.8g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

4 oz Sirloin Steak

1 medium Red Bell Pepper

2 Whole Wheat Tortillas

1/4 cup Low-Fat Shredded Cheese

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the steak with salt and pepper on both sides.

  • 2

    Heat the olive oil in a skillet over medium-high heat. Sear the steak for 3-4 minutes per side until cooked to your desired doneness, then set aside to rest.

  • 3

    In the same skillet, add sliced red bell pepper and sauté for 2-3 minutes until slightly softened.

  • 4

    Thinly slice the rested steak against the grain and add a few slices to the skillet to combine with the bell pepper.

  • 5

    Place a whole wheat tortilla in a clean non-stick skillet over medium heat. Sprinkle half of the low-fat cheese evenly over the tortilla.

  • 6

    Layer on a portion of the steak and bell pepper mixture, then sprinkle a little extra cheese on top before placing the second tortilla on top.

  • 7

    Cook for 2-3 minutes until the bottom tortilla is golden and the cheese begins to melt, then carefully flip and cook the other side for another 2-3 minutes.

  • 8

    Remove from heat and cut the quesadilla into wedges. Serve warm.

Seared Steak and Bell Pepper Quesadillas

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

Seared Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Seared Steak and Bell Pepper Quesadillas

Enjoy tender, seared steak paired with vibrant bell peppers tucked inside warm whole wheat tortillas with a hint of low-fat cheese. This quesadilla delivers a satisfying blend of smoky, savory flavors and a mildly crisp texture, perfect for a versatile meal any time of day.

NUTRITION

431kcal
Protein
38g
Fat
21.8g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

4 oz Sirloin Steak

1 medium Red Bell Pepper

2 Whole Wheat Tortillas

1/4 cup Low-Fat Shredded Cheese

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Season the steak with salt and pepper on both sides.

  • 2

    Heat the olive oil in a skillet over medium-high heat. Sear the steak for 3-4 minutes per side until cooked to your desired doneness, then set aside to rest.

  • 3

    In the same skillet, add sliced red bell pepper and sauté for 2-3 minutes until slightly softened.

  • 4

    Thinly slice the rested steak against the grain and add a few slices to the skillet to combine with the bell pepper.

  • 5

    Place a whole wheat tortilla in a clean non-stick skillet over medium heat. Sprinkle half of the low-fat cheese evenly over the tortilla.

  • 6

    Layer on a portion of the steak and bell pepper mixture, then sprinkle a little extra cheese on top before placing the second tortilla on top.

  • 7

    Cook for 2-3 minutes until the bottom tortilla is golden and the cheese begins to melt, then carefully flip and cook the other side for another 2-3 minutes.

  • 8

    Remove from heat and cut the quesadilla into wedges. Serve warm.