Lean Steak and Veggie Crispy 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 Crispy Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Veggie Crispy Whole Wheat Quesadillas

Savor this balanced quesadilla featuring tender lean steak, colorful sautéed bell peppers and onions, and a sprinkle of reduced-fat cheese, all tucked inside a crispy whole wheat tortilla. Perfectly suited for a protein-packed meal that delights both in taste and texture.

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NUTRITION

428kcal
Protein
41.8g
Fat
16.7g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Steak

1 whole wheat tortilla

1/2 cup sliced bell peppers

1/2 cup sliced onions

1/4 cup shredded reduced-fat cheddar cheese

1 teaspoon olive oil

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PREPARATION

  • 1

    Thinly slice the lean steak into bite-sized strips.

  • 2

    Heat the olive oil in a pan over medium heat, then add the sliced onions and bell peppers. Sauté until they are tender and slightly caramelized, about 4-5 minutes.

  • 3

    Add the steak strips to the pan and cook until browned and cooked through, approximately 3-4 minutes. Season with salt and pepper as desired.

  • 4

    Lay the whole wheat tortilla on a flat surface. Evenly spread the steak and veggie mixture over half of the tortilla, then sprinkle the reduced-fat cheddar cheese on top.

  • 5

    Fold the tortilla in half to enclose the filling. Place the quesadilla back in the pan over medium heat and cook for 2-3 minutes on each side until the tortilla is crispy and the cheese has melted.

  • 6

    Remove from the pan, cut into wedges, and serve warm.

Lean Steak and Veggie Crispy 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 Crispy Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Veggie Crispy Whole Wheat Quesadillas

Savor this balanced quesadilla featuring tender lean steak, colorful sautéed bell peppers and onions, and a sprinkle of reduced-fat cheese, all tucked inside a crispy whole wheat tortilla. Perfectly suited for a protein-packed meal that delights both in taste and texture.

NUTRITION

428kcal
Protein
41.8g
Fat
16.7g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Steak

1 whole wheat tortilla

1/2 cup sliced bell peppers

1/2 cup sliced onions

1/4 cup shredded reduced-fat cheddar cheese

1 teaspoon olive oil

PREPARATION

  • 1

    Thinly slice the lean steak into bite-sized strips.

  • 2

    Heat the olive oil in a pan over medium heat, then add the sliced onions and bell peppers. Sauté until they are tender and slightly caramelized, about 4-5 minutes.

  • 3

    Add the steak strips to the pan and cook until browned and cooked through, approximately 3-4 minutes. Season with salt and pepper as desired.

  • 4

    Lay the whole wheat tortilla on a flat surface. Evenly spread the steak and veggie mixture over half of the tortilla, then sprinkle the reduced-fat cheddar cheese on top.

  • 5

    Fold the tortilla in half to enclose the filling. Place the quesadilla back in the pan over medium heat and cook for 2-3 minutes on each side until the tortilla is crispy and the cheese has melted.

  • 6

    Remove from the pan, cut into wedges, and serve warm.