Crispy Steak and Veggie Quesadillas

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

Crispy Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Veggie Quesadillas

Savor tender, juicy strips of lean steak paired with a colorful medley of bell peppers and onions, all packed between warm whole wheat tortillas and melted reduced-fat cheddar for a crunchy, satisfying blend of textures and flavors.

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NUTRITION

475kcal
Protein
39.8g
Fat
21.7g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Sirloin Steak

1 Whole Wheat Tortilla

1/4 cup Reduced-Fat Cheddar Cheese (shredded)

1/2 cup chopped Red Bell Pepper

1/4 cup diced White Onion

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat and add the olive oil.

  • 2

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

  • 3

    Sauté the steak strips until browned and cooked to your desired level, then remove from the skillet.

  • 4

    In the same skillet, add diced onions and chopped red bell pepper. Cook until they are tender and slightly caramelized.

  • 5

    Return the steak strips to the skillet and mix with the veggies for even distribution of flavors.

  • 6

    Place the whole wheat tortilla in a separate heated pan over medium heat, sprinkle evenly with shredded reduced-fat cheddar cheese, and top with the steak and veggie mixture.

  • 7

    Fold the tortilla in half to form a quesadilla and cook until the cheese is melted and the tortilla becomes crispy, about 2-3 minutes per side.

  • 8

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

Crispy Steak and Veggie Quesadillas

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

Crispy Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Veggie Quesadillas

Savor tender, juicy strips of lean steak paired with a colorful medley of bell peppers and onions, all packed between warm whole wheat tortillas and melted reduced-fat cheddar for a crunchy, satisfying blend of textures and flavors.

NUTRITION

475kcal
Protein
39.8g
Fat
21.7g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Sirloin Steak

1 Whole Wheat Tortilla

1/4 cup Reduced-Fat Cheddar Cheese (shredded)

1/2 cup chopped Red Bell Pepper

1/4 cup diced White Onion

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat and add the olive oil.

  • 2

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

  • 3

    Sauté the steak strips until browned and cooked to your desired level, then remove from the skillet.

  • 4

    In the same skillet, add diced onions and chopped red bell pepper. Cook until they are tender and slightly caramelized.

  • 5

    Return the steak strips to the skillet and mix with the veggies for even distribution of flavors.

  • 6

    Place the whole wheat tortilla in a separate heated pan over medium heat, sprinkle evenly with shredded reduced-fat cheddar cheese, and top with the steak and veggie mixture.

  • 7

    Fold the tortilla in half to form a quesadilla and cook until the cheese is melted and the tortilla becomes crispy, about 2-3 minutes per side.

  • 8

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