Crispy Steak and Pepper Jack Tortilla Melts

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

Crispy Steak and Pepper Jack Tortilla Melts

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Pepper Jack Tortilla Melts

Savor this dynamic blend of tender, grilled lean steak and melty pepper jack cheese layered between a warm, crispy whole wheat tortilla. Enhanced with vibrant red bell pepper and room-temperature red onion, each bite offers a delightful crunch and savory char, making it a versatile meal perfect for breakfast, lunch, or dinner.

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NUTRITION

450kcal
Protein
32.7g
Fat
23.7g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak (Top Sirloin)

1 slice Pepper Jack Cheese

1 Whole Wheat Tortilla

1/2 medium Red Bell Pepper, sliced

1 small slice Red Onion

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat a grill pan or skillet over medium-high heat and lightly brush with a small amount of olive oil.

  • 2

    Season the steak lightly with salt and pepper, then grill for about 3-4 minutes per side until it reaches your desired level of doneness.

  • 3

    While the steak is resting, heat another pan over medium heat. Add the red bell pepper and red onion slices with a drizzle of olive oil, sautéing for 2-3 minutes until slightly softened but still crisp.

  • 4

    Place the whole wheat tortilla on a clean surface. Layer the grilled steak evenly on one half, then top with the sautéed peppers and onions.

  • 5

    Add the pepper jack cheese on top and fold the tortilla over to create a half-moon shape.

  • 6

    Place the folded tortilla on a dry skillet over medium heat. Cook for 2-3 minutes on each side or until the tortilla is crispy and the cheese is pleasantly melted.

  • 7

    Slice into wedges and serve warm.

Crispy Steak and Pepper Jack Tortilla Melts

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

Crispy Steak and Pepper Jack Tortilla Melts

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Pepper Jack Tortilla Melts

Savor this dynamic blend of tender, grilled lean steak and melty pepper jack cheese layered between a warm, crispy whole wheat tortilla. Enhanced with vibrant red bell pepper and room-temperature red onion, each bite offers a delightful crunch and savory char, making it a versatile meal perfect for breakfast, lunch, or dinner.

NUTRITION

450kcal
Protein
32.7g
Fat
23.7g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak (Top Sirloin)

1 slice Pepper Jack Cheese

1 Whole Wheat Tortilla

1/2 medium Red Bell Pepper, sliced

1 small slice Red Onion

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat a grill pan or skillet over medium-high heat and lightly brush with a small amount of olive oil.

  • 2

    Season the steak lightly with salt and pepper, then grill for about 3-4 minutes per side until it reaches your desired level of doneness.

  • 3

    While the steak is resting, heat another pan over medium heat. Add the red bell pepper and red onion slices with a drizzle of olive oil, sautéing for 2-3 minutes until slightly softened but still crisp.

  • 4

    Place the whole wheat tortilla on a clean surface. Layer the grilled steak evenly on one half, then top with the sautéed peppers and onions.

  • 5

    Add the pepper jack cheese on top and fold the tortilla over to create a half-moon shape.

  • 6

    Place the folded tortilla on a dry skillet over medium heat. Cook for 2-3 minutes on each side or until the tortilla is crispy and the cheese is pleasantly melted.

  • 7

    Slice into wedges and serve warm.