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 savory twist on a classic quesadilla loaded with juicy, lean steak, crisp bell peppers, and a melty low-fat cheese, all tucked inside a wholesome whole wheat tortilla. The balance of flavors and textures makes this recipe perfect for any meal of the day, delivering both satisfying crunch and a burst of savory goodness in every bite.

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NUTRITION

447kcal
Protein
37.2g
Fat
23.9g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 medium Red Bell Pepper

1 whole wheat tortilla (8-inch)

1/4 cup Low-Fat Shredded Cheddar Cheese

1 tsp Olive Oil

Salt and Pepper (to taste)

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PREPARATION

  • 1

    Season the lean steak generously with salt and pepper. Preheat a grill or skillet over medium-high heat.

  • 2

    Grill or sear the steak for about 3-4 minutes per side until it reaches your desired doneness. Remove from heat and let it rest for a few minutes before slicing thinly.

  • 3

    Meanwhile, heat a non-stick skillet over medium heat and add the olive oil. Slice the red bell pepper into thin strips and sauté until they are slightly softened but still retain a crunch, about 3-4 minutes. Season with a pinch of salt and pepper.

  • 4

    Lay the whole wheat tortilla on a clean surface. Evenly distribute the sliced steak and sautéed bell peppers over one half of the tortilla. Sprinkle the low-fat shredded cheddar cheese on top.

  • 5

    Fold the tortilla in half to cover the filling and return it to the skillet over medium heat. Toast for about 2-3 minutes per side, pressing lightly with a spatula, until the tortilla is crispy and the cheese has melted.

  • 6

    Remove the quesadilla from the skillet, slice into wedges, and serve warm.

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 savory twist on a classic quesadilla loaded with juicy, lean steak, crisp bell peppers, and a melty low-fat cheese, all tucked inside a wholesome whole wheat tortilla. The balance of flavors and textures makes this recipe perfect for any meal of the day, delivering both satisfying crunch and a burst of savory goodness in every bite.

NUTRITION

447kcal
Protein
37.2g
Fat
23.9g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 medium Red Bell Pepper

1 whole wheat tortilla (8-inch)

1/4 cup Low-Fat Shredded Cheddar Cheese

1 tsp Olive Oil

Salt and Pepper (to taste)

PREPARATION

  • 1

    Season the lean steak generously with salt and pepper. Preheat a grill or skillet over medium-high heat.

  • 2

    Grill or sear the steak for about 3-4 minutes per side until it reaches your desired doneness. Remove from heat and let it rest for a few minutes before slicing thinly.

  • 3

    Meanwhile, heat a non-stick skillet over medium heat and add the olive oil. Slice the red bell pepper into thin strips and sauté until they are slightly softened but still retain a crunch, about 3-4 minutes. Season with a pinch of salt and pepper.

  • 4

    Lay the whole wheat tortilla on a clean surface. Evenly distribute the sliced steak and sautéed bell peppers over one half of the tortilla. Sprinkle the low-fat shredded cheddar cheese on top.

  • 5

    Fold the tortilla in half to cover the filling and return it to the skillet over medium heat. Toast for about 2-3 minutes per side, pressing lightly with a spatula, until the tortilla is crispy and the cheese has melted.

  • 6

    Remove the quesadilla from the skillet, slice into wedges, and serve warm.