Steak and Loaded Veggie Crispy Whole Wheat Quesadillas

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

Steak and Loaded Veggie Crispy Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Steak and Loaded Veggie Crispy Whole Wheat Quesadillas

Savor the perfect balance of juicy, grilled top sirloin steak paired with a medley of vibrant, sautéed veggies tucked inside a crispy whole wheat tortilla alongside a touch of melted reduced-fat cheddar cheese. This quesadilla offers a delightful crunch with every bite while delivering a robust flavor profile that can easily double as breakfast, lunch, or dinner.

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NUTRITION

455kcal
Protein
39.3g
Fat
17.1g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Top Sirloin Steak

1 large Whole Wheat Tortilla

1/4 cup Reduced-Fat Cheddar Cheese

1/4 cup diced Red Bell Pepper

1/4 cup diced Onion

1/2 cup chopped Fresh Spinach

1/4 cup diced Tomato

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PREPARATION

  • 1

    Season the top sirloin steak with salt and pepper, and grill or broil until desired doneness. Let it rest before slicing thinly.

  • 2

    While the steak is resting, dice the red bell pepper, onion, and tomato, and roughly chop the fresh spinach.

  • 3

    In a non-stick skillet over medium heat, lightly sauté the diced bell pepper and onion until just tender, about 3-4 minutes. Add the spinach and tomato in the final minute to wilt them slightly.

  • 4

    Heat the whole wheat tortilla in a clean skillet over medium heat. Sprinkle the reduced-fat cheddar evenly over half of the tortilla.

  • 5

    Layer the sliced steak and sautéed veggies on top of the cheese, then fold the tortilla over to cover the filling.

  • 6

    Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is crisp and the cheese has melted.

  • 7

    Remove from heat, slice into wedges, and serve warm. Enjoy your balanced, protein-rich meal!

Steak and Loaded Veggie Crispy Whole Wheat Quesadillas

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

Steak and Loaded Veggie Crispy Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Steak and Loaded Veggie Crispy Whole Wheat Quesadillas

Savor the perfect balance of juicy, grilled top sirloin steak paired with a medley of vibrant, sautéed veggies tucked inside a crispy whole wheat tortilla alongside a touch of melted reduced-fat cheddar cheese. This quesadilla offers a delightful crunch with every bite while delivering a robust flavor profile that can easily double as breakfast, lunch, or dinner.

NUTRITION

455kcal
Protein
39.3g
Fat
17.1g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Top Sirloin Steak

1 large Whole Wheat Tortilla

1/4 cup Reduced-Fat Cheddar Cheese

1/4 cup diced Red Bell Pepper

1/4 cup diced Onion

1/2 cup chopped Fresh Spinach

1/4 cup diced Tomato

PREPARATION

  • 1

    Season the top sirloin steak with salt and pepper, and grill or broil until desired doneness. Let it rest before slicing thinly.

  • 2

    While the steak is resting, dice the red bell pepper, onion, and tomato, and roughly chop the fresh spinach.

  • 3

    In a non-stick skillet over medium heat, lightly sauté the diced bell pepper and onion until just tender, about 3-4 minutes. Add the spinach and tomato in the final minute to wilt them slightly.

  • 4

    Heat the whole wheat tortilla in a clean skillet over medium heat. Sprinkle the reduced-fat cheddar evenly over half of the tortilla.

  • 5

    Layer the sliced steak and sautéed veggies on top of the cheese, then fold the tortilla over to cover the filling.

  • 6

    Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is crisp and the cheese has melted.

  • 7

    Remove from heat, slice into wedges, and serve warm. Enjoy your balanced, protein-rich meal!