YOUR SOLIN GENERATED RECIPE
Crispy Lean Steak and Loaded Veggie Quesadillas
Enjoy a vibrant blend of lean steak and colorful veggies packed between crispy whole wheat tortillas, perfectly balanced with a sprinkle of low‐fat cheese. This meal brings together a satisfying crunch, savory flavors, and a touch of spice, making it a delicious, clean option for any time of day.
INGREDIENTS
4 oz Lean Steak (Top Round)
2 pieces Whole Wheat Tortilla
0.5 medium Red Bell Pepper, sliced
0.25 medium Yellow Onion, diced
1 oz Low-Fat Mozzarella Cheese
1 tsp Olive Oil
0.5 tsp Cumin
0.25 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Season the lean steak with salt, pepper, cumin, and garlic powder. Let it rest for a few minutes.
Heat a non-stick skillet over medium-high heat and add olive oil.
Cook the steak for about 3-4 minutes per side until it reaches your preferred doneness, then remove from the skillet and slice thinly.
In the same skillet, add the sliced red bell pepper and diced onion. Sauté until they are softened, about 3-4 minutes.
Place one whole wheat tortilla on a clean surface, sprinkle half of the low-fat mozzarella cheese evenly, then add a layer of steak slices and sautéed veggies.
Top with the second tortilla and lightly press down.
Return the quesadilla to the skillet over medium heat, cooking each side for 2-3 minutes until the tortilla is crispy and the cheese is melted.
Remove from heat, slice into wedges, and serve immediately.