Crispy Steak and Bell Pepper Quesadillas

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

Crispy Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Bell Pepper Quesadillas

Savor the satisfying blend of lean beef steak, sautéed bell peppers, and melty reduced-fat cheddar cheese enveloped in a whole wheat tortilla. This quesadilla delivers a delightful crunch and a burst of flavors perfect for breakfast, lunch, or dinner.

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NUTRITION

449kcal
Protein
36.5g
Fat
21.1g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Sirloin Steak

1/2 cup chopped Green Bell Pepper

1 Whole Wheat Tortilla (approx 40g)

1 oz Reduced Fat Shredded Cheddar Cheese

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PREPARATION

  • 1

    Preheat a skillet over medium-high heat.

  • 2

    Season the beef sirloin steak with salt and pepper. Sear the steak in the hot skillet for about 3-4 minutes on each side, or until your desired doneness is reached. Remove the steak from the skillet and let it rest for a few minutes before slicing thinly.

  • 3

    In the same skillet, add the chopped green bell pepper and sauté for 2-3 minutes until it softens slightly.

  • 4

    Lay the whole wheat tortilla on a clean surface. Sprinkle the reduced fat shredded cheddar cheese evenly over half of the tortilla, then add the sliced steak and sautéed bell pepper on top.

  • 5

    Fold the tortilla over to create a half-moon shape and lightly press it down.

  • 6

    Return the filled tortilla to the skillet over medium heat. Cook for 2-3 minutes on each side, or until the tortilla is golden and crispy and the cheese is melted.

  • 7

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

Crispy Steak and Bell Pepper Quesadillas

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

Crispy Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Bell Pepper Quesadillas

Savor the satisfying blend of lean beef steak, sautéed bell peppers, and melty reduced-fat cheddar cheese enveloped in a whole wheat tortilla. This quesadilla delivers a delightful crunch and a burst of flavors perfect for breakfast, lunch, or dinner.

NUTRITION

449kcal
Protein
36.5g
Fat
21.1g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Sirloin Steak

1/2 cup chopped Green Bell Pepper

1 Whole Wheat Tortilla (approx 40g)

1 oz Reduced Fat Shredded Cheddar Cheese

PREPARATION

  • 1

    Preheat a skillet over medium-high heat.

  • 2

    Season the beef sirloin steak with salt and pepper. Sear the steak in the hot skillet for about 3-4 minutes on each side, or until your desired doneness is reached. Remove the steak from the skillet and let it rest for a few minutes before slicing thinly.

  • 3

    In the same skillet, add the chopped green bell pepper and sauté for 2-3 minutes until it softens slightly.

  • 4

    Lay the whole wheat tortilla on a clean surface. Sprinkle the reduced fat shredded cheddar cheese evenly over half of the tortilla, then add the sliced steak and sautéed bell pepper on top.

  • 5

    Fold the tortilla over to create a half-moon shape and lightly press it down.

  • 6

    Return the filled tortilla to the skillet over medium heat. Cook for 2-3 minutes on each side, or until the tortilla is golden and crispy and the cheese is melted.

  • 7

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