YOUR SOLIN GENERATED RECIPE
Crispy Whole Wheat Steak and Veggie Quesadillas
Enjoy a vibrant and satisfying quesadilla that brings together tender strips of lean sirloin, colorful bell peppers, and red onions, all melted with a sprinkle of low‐fat cheese between crispy whole wheat tortillas. This recipe delivers a delicious balance of protein, fiber, and flavor perfect for a wholesome meal at any time of the day.
INGREDIENTS
3 oz Lean Sirloin Steak
1 Whole Wheat Tortilla
1/2 medium Red Bell Pepper
A few slices of Red Onion
1/4 cup Low-Fat Mexican Blend Cheese
PREPARATION
Preheat a non-stick skillet over medium-high heat.
Season the lean sirloin steak with salt and pepper, then cook in the skillet until it reaches your preferred level of doneness, about 3-4 minutes per side for medium-rare. Remove from heat and let it rest before slicing into thin strips.
In the same skillet, add the sliced red bell pepper and red onion. Sauté for 2-3 minutes until they begin to soften.
Lay the whole wheat tortilla flat on a clean workspace. Spread the sautéed veggies evenly over half of the tortilla.
Add the sliced steak on top of the veggies, then sprinkle the low-fat cheese over the filling.
Fold the tortilla in half to create a quesadilla and return it to the skillet.
Cook on medium heat for 2-3 minutes on each side until the tortilla is crisp and the cheese has melted.
Remove from the skillet, slice into wedges, and serve warm.