Name: Steak and Pepper Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz flank steak; 0.75 medium whole wheat tortilla; 0.75 oz sharp cheddar cheese; 0.5 cup bell pepper; 0.25 cup red onion; 0.5 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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

YOUR SOLIN GENERATED RECIPE

Steak and Pepper Quesadillas

Sautéed flank steak and crisp bell peppers folded into a toasted tortilla with melted sharp cheddar for a satisfyingly savory crunch.

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NUTRITION

Protein

51.1g

Fat

27.8g

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

5 oz flank steak

0.75 medium whole wheat tortilla

0.75 oz sharp cheddar cheese

0.5 cup bell pepper

0.25 cup red onion

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Slice the flank steak into thin strips and season evenly with sea salt, black pepper, and garlic powder.
2
Heat half of the avocado oil in a large skillet over medium-high heat and sear the steak strips until browned, then transfer to a plate.
3
Add the remaining oil to the same skillet and sauté the sliced bell peppers and onions until they are tender and slightly charred.
4
Wipe the skillet clean and place the tortilla inside, sprinkling half of the cheddar cheese over one half of the tortilla.
5
Layer the cooked steak and sautéed vegetables over the cheese, top with the remaining cheese, and fold the tortilla in half.
6
Cook for 2-3 minutes per side until the tortilla is golden brown and the cheese is fully melted.