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 smoky flavor of lean grilled steak combined with the sweetness of bell peppers, all embraced by a warm whole wheat tortilla and lightly melted reduced-fat cheese. This quesadilla strikes a perfect balance of protein and vibrant flavors, making it a versatile option for breakfast, lunch, or dinner.

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NUTRITION

447kcal
Protein
39g
Fat
18.4g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 medium Red Bell Pepper

1 Whole Wheat Tortilla

1 oz Reduced-Fat Cheddar Cheese

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the 4 oz lean steak with salt and pepper (or any preferred seasoning) and grill for about 4-5 minutes per side for medium-rare, adjusting time for desired doneness.

  • 3

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

  • 4

    Place a nonstick skillet over medium heat and lightly sauté the bell pepper strips for 2-3 minutes until slightly softened but still crisp.

  • 5

    Thinly slice the rested steak.

  • 6

    Assemble the quesadilla by placing the whole wheat tortilla on a flat surface, then layer with slices of steak, sautéed bell peppers, and sprinkle the reduced-fat cheddar cheese evenly on top.

  • 7

    Fold the tortilla in half and transfer it to a preheated skillet. Cook for 2-3 minutes on each side until the tortilla is toasted and the cheese has melted.

  • 8

    Remove from the skillet, 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 smoky flavor of lean grilled steak combined with the sweetness of bell peppers, all embraced by a warm whole wheat tortilla and lightly melted reduced-fat cheese. This quesadilla strikes a perfect balance of protein and vibrant flavors, making it a versatile option for breakfast, lunch, or dinner.

NUTRITION

447kcal
Protein
39g
Fat
18.4g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 medium Red Bell Pepper

1 Whole Wheat Tortilla

1 oz Reduced-Fat Cheddar Cheese

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the 4 oz lean steak with salt and pepper (or any preferred seasoning) and grill for about 4-5 minutes per side for medium-rare, adjusting time for desired doneness.

  • 3

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

  • 4

    Place a nonstick skillet over medium heat and lightly sauté the bell pepper strips for 2-3 minutes until slightly softened but still crisp.

  • 5

    Thinly slice the rested steak.

  • 6

    Assemble the quesadilla by placing the whole wheat tortilla on a flat surface, then layer with slices of steak, sautéed bell peppers, and sprinkle the reduced-fat cheddar cheese evenly on top.

  • 7

    Fold the tortilla in half and transfer it to a preheated skillet. Cook for 2-3 minutes on each side until the tortilla is toasted and the cheese has melted.

  • 8

    Remove from the skillet, slice into wedges, and serve warm.