Lean Steak and Veggie Whole Wheat Quesadillas

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

Lean Steak and Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Veggie Whole Wheat Quesadillas

Savor this vibrant quesadilla filled with lean, marinated steak, sautéed red bell peppers and onions, a touch of fresh spinach, and melted reduced-fat cheddar. Wrapped in a wholesome whole wheat tortilla, it balances protein and veggies perfectly for a filling meal.

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NUTRITION

457kcal
Protein
37.1g
Fat
18.5g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak (Sirloin)

1 Whole Wheat Tortilla

1/4 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

1/4 cup shredded Reduced-Fat Cheddar Cheese

1/2 cup Fresh Spinach

1 tsp Olive Oil

Seasonings (Salt, Pepper, Cumin)

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PREPARATION

  • 1

    Thinly slice the lean steak against the grain and marinate briefly with salt, pepper, and a pinch of cumin.

  • 2

    Heat the olive oil in a skillet over medium-high heat and sear the steak slices until just browned; remove and set aside.

  • 3

    In the same skillet, add the sliced red bell pepper, red onion, and fresh spinach. Sauté until the vegetables soften, about 3-4 minutes.

  • 4

    Return the steak slices to the skillet and mix with the vegetables to combine the flavors.

  • 5

    Place the whole wheat tortilla on a clean surface, sprinkle half of the shredded cheese evenly, then layer the steak and veggie mixture.

  • 6

    Top with the remaining cheese, fold the tortilla in half, and press lightly.

  • 7

    Heat a non-stick pan over medium heat and cook the quesadilla for about 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 8

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

Lean Steak and Veggie Whole Wheat Quesadillas

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

Lean Steak and Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Veggie Whole Wheat Quesadillas

Savor this vibrant quesadilla filled with lean, marinated steak, sautéed red bell peppers and onions, a touch of fresh spinach, and melted reduced-fat cheddar. Wrapped in a wholesome whole wheat tortilla, it balances protein and veggies perfectly for a filling meal.

NUTRITION

457kcal
Protein
37.1g
Fat
18.5g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak (Sirloin)

1 Whole Wheat Tortilla

1/4 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

1/4 cup shredded Reduced-Fat Cheddar Cheese

1/2 cup Fresh Spinach

1 tsp Olive Oil

Seasonings (Salt, Pepper, Cumin)

PREPARATION

  • 1

    Thinly slice the lean steak against the grain and marinate briefly with salt, pepper, and a pinch of cumin.

  • 2

    Heat the olive oil in a skillet over medium-high heat and sear the steak slices until just browned; remove and set aside.

  • 3

    In the same skillet, add the sliced red bell pepper, red onion, and fresh spinach. Sauté until the vegetables soften, about 3-4 minutes.

  • 4

    Return the steak slices to the skillet and mix with the vegetables to combine the flavors.

  • 5

    Place the whole wheat tortilla on a clean surface, sprinkle half of the shredded cheese evenly, then layer the steak and veggie mixture.

  • 6

    Top with the remaining cheese, fold the tortilla in half, and press lightly.

  • 7

    Heat a non-stick pan over medium heat and cook the quesadilla for about 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 8

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