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 vibrant twist on the classic quesadilla with tender, crispy lean steak paired with sweet, crisp bell peppers. This meal is an excellent balance of protein and wholesome carbs, finished with a light sprinkle of reduced-fat cheese for a burst of creamy flavor. Perfect for breakfast, lunch, or dinner, it delivers a satisfying crunch in every bite, ideal for a clean, nutrient-packed meal.

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NUTRITION

458kcal
Protein
38g
Fat
20.8g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Sirloin Steak

1 medium Red Bell Pepper

1 Whole Wheat Tortilla

1 oz Reduced-Fat Cheddar Cheese

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat with 1 teaspoon of olive oil.

  • 2

    Slice the lean sirloin steak thinly against the grain and season lightly with salt and pepper if desired.

  • 3

    Thinly slice the red bell pepper into strips.

  • 4

    Sear the steak in the skillet for about 2-3 minutes per side until it develops crispy edges and is cooked to your liking. Remove the steak and set aside.

  • 5

    In the same skillet, quickly sauté the bell pepper strips for 1-2 minutes to soften them slightly while retaining their crunch.

  • 6

    Lay out the whole wheat tortilla on a clean work surface. Evenly spread the cooked steak and bell pepper strips over half of the tortilla, then sprinkle the reduced-fat cheddar cheese on top.

  • 7

    Fold the tortilla over to encase the fillings and return the quesadilla to the skillet. Cook over medium heat for 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 8

    Remove from the skillet, slice 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 vibrant twist on the classic quesadilla with tender, crispy lean steak paired with sweet, crisp bell peppers. This meal is an excellent balance of protein and wholesome carbs, finished with a light sprinkle of reduced-fat cheese for a burst of creamy flavor. Perfect for breakfast, lunch, or dinner, it delivers a satisfying crunch in every bite, ideal for a clean, nutrient-packed meal.

NUTRITION

458kcal
Protein
38g
Fat
20.8g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Sirloin Steak

1 medium Red Bell Pepper

1 Whole Wheat Tortilla

1 oz Reduced-Fat Cheddar Cheese

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat with 1 teaspoon of olive oil.

  • 2

    Slice the lean sirloin steak thinly against the grain and season lightly with salt and pepper if desired.

  • 3

    Thinly slice the red bell pepper into strips.

  • 4

    Sear the steak in the skillet for about 2-3 minutes per side until it develops crispy edges and is cooked to your liking. Remove the steak and set aside.

  • 5

    In the same skillet, quickly sauté the bell pepper strips for 1-2 minutes to soften them slightly while retaining their crunch.

  • 6

    Lay out the whole wheat tortilla on a clean work surface. Evenly spread the cooked steak and bell pepper strips over half of the tortilla, then sprinkle the reduced-fat cheddar cheese on top.

  • 7

    Fold the tortilla over to encase the fillings and return the quesadilla to the skillet. Cook over medium heat for 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 8

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