Lean Steak and Bell Pepper Quesadillas

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

Lean Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Bell Pepper Quesadillas

Enjoy these lean steak and bell pepper quesadillas bursting with savory flavor and vibrant colors. Tender slices of lean steak combine with sweet, sautéed bell peppers and a sprinkle of low‐fat cheese nestled in a whole wheat tortilla, creating a satisfying and balanced meal perfect for any time of day.

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NUTRITION

384kcal
Protein
32.4g
Fat
16.8g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1 cup sliced Red Bell Pepper

1 Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheese

1/4 cup thinly sliced Onion

1 tsp Olive Oil

1 tbsp Lime Juice

Salt & Pepper (to taste)

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PREPARATION

  • 1

    Season the lean steak with salt and pepper. Heat a non-stick skillet over medium-high heat with olive oil and sear the steak for about 2-3 minutes on each side until cooked to your desired doneness; then let it rest and slice thinly.

  • 2

    In the same skillet, add the sliced red bell peppers and onions. Sauté for 3-4 minutes until they soften slightly, and stir in lime juice, adjusting seasoning with salt and pepper.

  • 3

    Place the whole wheat tortilla on a clean surface. Evenly spread the sautéed peppers and onions, then layer the sliced steak and sprinkle the low-fat shredded cheese over the top.

  • 4

    Fold the tortilla in half to form a quesadilla. Return it to the skillet over medium heat, pressing slightly, and cook for 2 minutes on each side until the tortilla is golden and the cheese is melted.

  • 5

    Remove from heat, let it cool for a minute, slice, and serve warm.

Lean Steak and Bell Pepper Quesadillas

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

Lean Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Bell Pepper Quesadillas

Enjoy these lean steak and bell pepper quesadillas bursting with savory flavor and vibrant colors. Tender slices of lean steak combine with sweet, sautéed bell peppers and a sprinkle of low‐fat cheese nestled in a whole wheat tortilla, creating a satisfying and balanced meal perfect for any time of day.

NUTRITION

384kcal
Protein
32.4g
Fat
16.8g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1 cup sliced Red Bell Pepper

1 Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheese

1/4 cup thinly sliced Onion

1 tsp Olive Oil

1 tbsp Lime Juice

Salt & Pepper (to taste)

PREPARATION

  • 1

    Season the lean steak with salt and pepper. Heat a non-stick skillet over medium-high heat with olive oil and sear the steak for about 2-3 minutes on each side until cooked to your desired doneness; then let it rest and slice thinly.

  • 2

    In the same skillet, add the sliced red bell peppers and onions. Sauté for 3-4 minutes until they soften slightly, and stir in lime juice, adjusting seasoning with salt and pepper.

  • 3

    Place the whole wheat tortilla on a clean surface. Evenly spread the sautéed peppers and onions, then layer the sliced steak and sprinkle the low-fat shredded cheese over the top.

  • 4

    Fold the tortilla in half to form a quesadilla. Return it to the skillet over medium heat, pressing slightly, and cook for 2 minutes on each side until the tortilla is golden and the cheese is melted.

  • 5

    Remove from heat, let it cool for a minute, slice, and serve warm.