Crispy Whole Wheat Steak and Roasted Bell Pepper Quesadillas

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

Crispy Whole Wheat Steak and Roasted Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Steak and Roasted Bell Pepper Quesadillas

Savor the robust flavors of tender steak paired with sweet, roasted bell peppers, all nestled in a crispy whole wheat tortilla. This quesadilla combines lean protein with wholesome carbohydrates, creating a balanced and delicious meal perfect for breakfast, lunch, or dinner.

Try 3 days free, then $12.99 / mo.

NUTRITION

410kcal
Protein
34g
Fat
18.7g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1 Whole Wheat Tortilla

1 medium Red Bell Pepper

1 oz Low-Fat Cheddar Cheese

1 tsp Olive Oil

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F. Slice the red bell pepper into strips, toss them in olive oil, and season lightly with salt and pepper.

  • 2

    Roast the bell pepper strips on a baking sheet for about 15 minutes until they are soft and slightly charred. Alternatively, you can grill them.

  • 3

    While the peppers roast, season the lean steak with salt and pepper. Heat a skillet over medium-high heat and cook the steak for about 3-4 minutes per side for medium-rare, or to your desired doneness. Let the steak rest for a few minutes, then thinly slice against the grain.

  • 4

    Place the whole wheat tortilla on a clean surface. Evenly layer the sliced steak, roasted bell pepper strips, and sprinkle the low-fat cheddar cheese on top.

  • 5

    Fold the tortilla in half to form a quesadilla. Heat a non-stick skillet over medium heat and cook the quesadilla for about 2-3 minutes on each side until the tortilla becomes crispy and the cheese melts.

  • 6

    Slice the quesadilla into wedges and serve immediately.

Crispy Whole Wheat Steak and Roasted Bell Pepper Quesadillas

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

Crispy Whole Wheat Steak and Roasted Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Steak and Roasted Bell Pepper Quesadillas

Savor the robust flavors of tender steak paired with sweet, roasted bell peppers, all nestled in a crispy whole wheat tortilla. This quesadilla combines lean protein with wholesome carbohydrates, creating a balanced and delicious meal perfect for breakfast, lunch, or dinner.

NUTRITION

410kcal
Protein
34g
Fat
18.7g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1 Whole Wheat Tortilla

1 medium Red Bell Pepper

1 oz Low-Fat Cheddar Cheese

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Slice the red bell pepper into strips, toss them in olive oil, and season lightly with salt and pepper.

  • 2

    Roast the bell pepper strips on a baking sheet for about 15 minutes until they are soft and slightly charred. Alternatively, you can grill them.

  • 3

    While the peppers roast, season the lean steak with salt and pepper. Heat a skillet over medium-high heat and cook the steak for about 3-4 minutes per side for medium-rare, or to your desired doneness. Let the steak rest for a few minutes, then thinly slice against the grain.

  • 4

    Place the whole wheat tortilla on a clean surface. Evenly layer the sliced steak, roasted bell pepper strips, and sprinkle the low-fat cheddar cheese on top.

  • 5

    Fold the tortilla in half to form a quesadilla. Heat a non-stick skillet over medium heat and cook the quesadilla for about 2-3 minutes on each side until the tortilla becomes crispy and the cheese melts.

  • 6

    Slice the quesadilla into wedges and serve immediately.