Healthy Steak Quesadillas with Veggies

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

Healthy Steak Quesadillas with Veggies

YOUR SOLIN GENERATED RECIPE

Healthy Steak Quesadillas with Veggies

Enjoy a vibrant take on a classic quesadilla that blends tender, lean steak with a medley of fresh veggies and a touch of low-fat cheese, all wrapped in a whole wheat tortilla. This balanced meal brings a satisfying mix of savory, crisp and melty textures, perfect for a hearty breakfast, lunch, or dinner that keeps you on track with your nutritional goals.

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NUTRITION

355kcal
Protein
36.8g
Fat
12.1g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Flank Steak

1 Whole Wheat Tortilla

1/2 Medium Red Bell Pepper

1/4 Medium Yellow Onion

1/4 cup Low-Fat Mozzarella Cheese

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PREPARATION

  • 1

    Thinly slice the lean flank steak and season it with a pinch of salt, pepper, and your choice of cumin or chili powder.

  • 2

    Heat a non-stick skillet over medium-high heat and cook the steak for about 3-4 minutes per side until it reaches your desired doneness. Remove the steak and let it rest, then slice into thin strips.

  • 3

    In the same skillet, lightly sauté the sliced red bell pepper and yellow onion until they are softened, about 3-4 minutes.

  • 4

    Place the whole wheat tortilla in the skillet over low-medium heat. Evenly layer the cooked steak, sautéed veggies, and sprinkle the low-fat mozzarella cheese on one half of the tortilla.

  • 5

    Fold the tortilla in half over the fillings and press gently. Cook for an additional 2-3 minutes on each side until the cheese melts and the tortilla is golden and crispy.

  • 6

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

Healthy Steak Quesadillas with Veggies

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

Healthy Steak Quesadillas with Veggies

YOUR SOLIN GENERATED RECIPE

Healthy Steak Quesadillas with Veggies

Enjoy a vibrant take on a classic quesadilla that blends tender, lean steak with a medley of fresh veggies and a touch of low-fat cheese, all wrapped in a whole wheat tortilla. This balanced meal brings a satisfying mix of savory, crisp and melty textures, perfect for a hearty breakfast, lunch, or dinner that keeps you on track with your nutritional goals.

NUTRITION

355kcal
Protein
36.8g
Fat
12.1g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Flank Steak

1 Whole Wheat Tortilla

1/2 Medium Red Bell Pepper

1/4 Medium Yellow Onion

1/4 cup Low-Fat Mozzarella Cheese

PREPARATION

  • 1

    Thinly slice the lean flank steak and season it with a pinch of salt, pepper, and your choice of cumin or chili powder.

  • 2

    Heat a non-stick skillet over medium-high heat and cook the steak for about 3-4 minutes per side until it reaches your desired doneness. Remove the steak and let it rest, then slice into thin strips.

  • 3

    In the same skillet, lightly sauté the sliced red bell pepper and yellow onion until they are softened, about 3-4 minutes.

  • 4

    Place the whole wheat tortilla in the skillet over low-medium heat. Evenly layer the cooked steak, sautéed veggies, and sprinkle the low-fat mozzarella cheese on one half of the tortilla.

  • 5

    Fold the tortilla in half over the fillings and press gently. Cook for an additional 2-3 minutes on each side until the cheese melts and the tortilla is golden and crispy.

  • 6

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