Crispy Lean Steak and Bell Pepper Quesadillas

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

Crispy Lean Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Bell Pepper Quesadillas

Enjoy a satisfying and savory quesadilla featuring thinly sliced lean steak, crisp bell peppers, and melted reduced-fat cheese nestled between whole wheat tortillas. This meal delivers a perfect balance of protein and fiber with a delightful crunch and melty interior, making it a versatile choice for breakfast, lunch, or dinner.

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NUTRITION

365kcal
Protein
33.3g
Fat
13.6g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1 whole wheat tortilla

1/4 cup reduced-fat cheddar cheese (shredded)

1/2 cup sliced bell pepper

Olive oil spray

Salt and pepper

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat and lightly spray with olive oil.

  • 2

    Season the lean steak with salt and pepper. Sear the steak in the skillet for about 2-3 minutes per side or until it reaches your desired doneness. Remove from skillet and let it rest for a couple of minutes before thinly slicing against the grain.

  • 3

    In the same skillet, briefly sauté the sliced bell peppers for 1-2 minutes until they start to soften but maintain their crisp texture.

  • 4

    Lay the whole wheat tortilla flat. Evenly distribute the sautéed bell peppers, sliced steak, and shredded reduced-fat cheddar cheese on one half of the tortilla.

  • 5

    Fold the tortilla to create a half-moon shape. Return the quesadilla to the skillet and cook for 2-3 minutes on each side, pressing gently with a spatula, until the tortilla is crispy and the cheese is melted.

  • 6

    Remove from the skillet, cut into wedges, and serve immediately.

Crispy Lean Steak and Bell Pepper Quesadillas

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

Crispy Lean Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Bell Pepper Quesadillas

Enjoy a satisfying and savory quesadilla featuring thinly sliced lean steak, crisp bell peppers, and melted reduced-fat cheese nestled between whole wheat tortillas. This meal delivers a perfect balance of protein and fiber with a delightful crunch and melty interior, making it a versatile choice for breakfast, lunch, or dinner.

NUTRITION

365kcal
Protein
33.3g
Fat
13.6g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1 whole wheat tortilla

1/4 cup reduced-fat cheddar cheese (shredded)

1/2 cup sliced bell pepper

Olive oil spray

Salt and pepper

PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat and lightly spray with olive oil.

  • 2

    Season the lean steak with salt and pepper. Sear the steak in the skillet for about 2-3 minutes per side or until it reaches your desired doneness. Remove from skillet and let it rest for a couple of minutes before thinly slicing against the grain.

  • 3

    In the same skillet, briefly sauté the sliced bell peppers for 1-2 minutes until they start to soften but maintain their crisp texture.

  • 4

    Lay the whole wheat tortilla flat. Evenly distribute the sautéed bell peppers, sliced steak, and shredded reduced-fat cheddar cheese on one half of the tortilla.

  • 5

    Fold the tortilla to create a half-moon shape. Return the quesadilla to the skillet and cook for 2-3 minutes on each side, pressing gently with a spatula, until the tortilla is crispy and the cheese is melted.

  • 6

    Remove from the skillet, cut into wedges, and serve immediately.