Crispy Lean Steak and Veggie Quesadillas

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

Crispy Lean Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Veggie Quesadillas

Enjoy a delicious twist on the classic quesadilla with lean, crispy steak paired with vibrant bell peppers and onions, all melted together with a sprinkle of reduced fat cheddar. This meal offers a satisfying blend of textures and flavors, making it an ideal balanced option for any meal of the day.

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NUTRITION

396kcal
Protein
46.9g
Fat
13.3g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 Whole Wheat Tortilla

1/4 cup Reduced Fat Cheddar Cheese (shredded)

1/2 cup Mixed Bell Peppers

1/4 cup Diced Onion

Cooking Spray

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PREPARATION

  • 1

    Slice the lean steak into thin strips and season lightly with salt and pepper.

  • 2

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

  • 3

    Sauté the steak strips for 2-3 minutes on each side until they turn crispy and are cooked to your desired doneness. Remove from the skillet and set aside.

  • 4

    In the same skillet, add the diced onions and mixed bell peppers, cooking until they become tender and slightly charred, about 3-4 minutes.

  • 5

    Lay out the whole wheat tortilla on a flat surface. Sprinkle half the reduced fat cheddar cheese evenly over one half of the tortilla.

  • 6

    Layer the cooked steak and sautéed veggies on top of the cheese.

  • 7

    Sprinkle the remaining cheese on top, fold the tortilla in half, and gently press down.

  • 8

    Return the quesadilla to the skillet and cook for 2-3 minutes per side or until the tortilla is crispy and the cheese has melted.

  • 9

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

Crispy Lean Steak and Veggie Quesadillas

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

Crispy Lean Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Veggie Quesadillas

Enjoy a delicious twist on the classic quesadilla with lean, crispy steak paired with vibrant bell peppers and onions, all melted together with a sprinkle of reduced fat cheddar. This meal offers a satisfying blend of textures and flavors, making it an ideal balanced option for any meal of the day.

NUTRITION

396kcal
Protein
46.9g
Fat
13.3g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 Whole Wheat Tortilla

1/4 cup Reduced Fat Cheddar Cheese (shredded)

1/2 cup Mixed Bell Peppers

1/4 cup Diced Onion

Cooking Spray

PREPARATION

  • 1

    Slice the lean steak into thin strips and season lightly with salt and pepper.

  • 2

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

  • 3

    Sauté the steak strips for 2-3 minutes on each side until they turn crispy and are cooked to your desired doneness. Remove from the skillet and set aside.

  • 4

    In the same skillet, add the diced onions and mixed bell peppers, cooking until they become tender and slightly charred, about 3-4 minutes.

  • 5

    Lay out the whole wheat tortilla on a flat surface. Sprinkle half the reduced fat cheddar cheese evenly over one half of the tortilla.

  • 6

    Layer the cooked steak and sautéed veggies on top of the cheese.

  • 7

    Sprinkle the remaining cheese on top, fold the tortilla in half, and gently press down.

  • 8

    Return the quesadilla to the skillet and cook for 2-3 minutes per side or until the tortilla is crispy and the cheese has melted.

  • 9

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