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 and sweet bell peppers sandwiched in a whole wheat tortilla. Each bite delivers a satisfying crunch paired with the savory essence of grilled steak and melted low-fat cheese, making it a versatile meal for breakfast, lunch, or dinner.

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NUTRITION

418kcal
Protein
41g
Fat
12.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 Whole Wheat Tortilla

1 medium Bell Pepper

1/4 cup Low-Fat Cheddar Cheese (shredded)

Olive Oil Cooking Spray

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PREPARATION

  • 1

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

  • 2

    Season the lean steak with salt and pepper. Sear the steak in the skillet for approximately 2-3 minutes per side until it develops a crispy crust and reaches your desired level of doneness. Remove the steak and slice thinly against the grain.

  • 3

    In the same skillet, add sliced bell pepper and sauté for 3-4 minutes until they soften and develop a slight char.

  • 4

    Lay the whole wheat tortilla flat and sprinkle half of the shredded low-fat cheddar cheese over one portion of the tortilla.

  • 5

    Layer the sliced steak and sautéed bell pepper on top of the cheese, then sprinkle the remaining cheese over the filling.

  • 6

    Fold the tortilla in half and return it to the skillet. Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese has melted.

  • 7

    Remove from heat, 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 vibrant twist on the classic quesadilla with tender, crispy lean steak and sweet bell peppers sandwiched in a whole wheat tortilla. Each bite delivers a satisfying crunch paired with the savory essence of grilled steak and melted low-fat cheese, making it a versatile meal for breakfast, lunch, or dinner.

NUTRITION

418kcal
Protein
41g
Fat
12.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 Whole Wheat Tortilla

1 medium Bell Pepper

1/4 cup Low-Fat Cheddar Cheese (shredded)

Olive Oil Cooking Spray

PREPARATION

  • 1

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

  • 2

    Season the lean steak with salt and pepper. Sear the steak in the skillet for approximately 2-3 minutes per side until it develops a crispy crust and reaches your desired level of doneness. Remove the steak and slice thinly against the grain.

  • 3

    In the same skillet, add sliced bell pepper and sauté for 3-4 minutes until they soften and develop a slight char.

  • 4

    Lay the whole wheat tortilla flat and sprinkle half of the shredded low-fat cheddar cheese over one portion of the tortilla.

  • 5

    Layer the sliced steak and sautéed bell pepper on top of the cheese, then sprinkle the remaining cheese over the filling.

  • 6

    Fold the tortilla in half and return it to the skillet. Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese has melted.

  • 7

    Remove from heat, cut into wedges, and serve immediately.