Crispy Whole Wheat Steak and Bell Pepper Quesadillas

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

Crispy Whole Wheat Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Steak and Bell Pepper Quesadillas

Enjoy a vibrant twist on quesadillas featuring tender strips of flank steak, sautéed bell peppers, and a light sprinkle of low-fat cheese, all nestled between crispy whole wheat tortillas. This dish is a balanced medley of bold flavors and textures perfect for a satisfying meal any time of day.

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NUTRITION

390kcal
Protein
33.7g
Fat
14.6g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

3 oz Flank Steak

1 Whole Wheat Tortilla

0.5 cup Bell Pepper, sliced

0.25 cup Low-Fat Shredded Cheese

2 tbsp Red Onion, thinly sliced

1 tsp Olive Oil

Seasonings (Salt, Pepper, Cumin)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat and add olive oil.

  • 2

    Season the flank steak with salt, pepper, and cumin. Sear the steak in the skillet for about 2-3 minutes per side until medium-rare, then remove and let it rest.

  • 3

    In the same skillet, add the red onion and bell pepper slices. Sauté for 3-4 minutes until softened.

  • 4

    Thinly slice the rested steak into strips and return it to the skillet to heat through with the vegetables.

  • 5

    Place the whole wheat tortilla on a clean surface. Evenly distribute the steak and veggie mixture over half of the tortilla, then sprinkle with low-fat shredded cheese.

  • 6

    Fold the tortilla in half over the filling. Place it back in the skillet and cook on medium heat for 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 7

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

Crispy Whole Wheat Steak and Bell Pepper Quesadillas

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

Crispy Whole Wheat Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Steak and Bell Pepper Quesadillas

Enjoy a vibrant twist on quesadillas featuring tender strips of flank steak, sautéed bell peppers, and a light sprinkle of low-fat cheese, all nestled between crispy whole wheat tortillas. This dish is a balanced medley of bold flavors and textures perfect for a satisfying meal any time of day.

NUTRITION

390kcal
Protein
33.7g
Fat
14.6g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

3 oz Flank Steak

1 Whole Wheat Tortilla

0.5 cup Bell Pepper, sliced

0.25 cup Low-Fat Shredded Cheese

2 tbsp Red Onion, thinly sliced

1 tsp Olive Oil

Seasonings (Salt, Pepper, Cumin)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat and add olive oil.

  • 2

    Season the flank steak with salt, pepper, and cumin. Sear the steak in the skillet for about 2-3 minutes per side until medium-rare, then remove and let it rest.

  • 3

    In the same skillet, add the red onion and bell pepper slices. Sauté for 3-4 minutes until softened.

  • 4

    Thinly slice the rested steak into strips and return it to the skillet to heat through with the vegetables.

  • 5

    Place the whole wheat tortilla on a clean surface. Evenly distribute the steak and veggie mixture over half of the tortilla, then sprinkle with low-fat shredded cheese.

  • 6

    Fold the tortilla in half over the filling. Place it back in the skillet and cook on medium heat for 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 7

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