Crispy Lean Steak and Veggie Quesadillas

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

Crispy Lean Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Veggie Quesadillas

Enjoy a flavor-packed quesadilla featuring tender lean steak, sautéed bell peppers and onions, and low-fat cheese all tucked into a warm, whole wheat tortilla. This dish delivers a satisfying crunch with every bite, perfectly balancing savory and vibrant veggie notes for a meal that's both hearty and wholesome.

Try 7 days free, then $12.99 / mo.

NUTRITION

405kcal
Protein
33.6g
Fat
15.5g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Sirloin Steak

1 medium Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheese

1/4 cup Red Bell Pepper slices

1/4 cup Yellow Onion slices

1 tsp Olive Oil

Salt & Pepper (to taste)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Thinly slice the lean sirloin steak against the grain and season with salt and pepper.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Sauté the onions and bell pepper until they begin to soften, about 3-4 minutes. Remove and set aside.

  • 3

    In the same skillet, cook the steak slices for about 2-3 minutes per side until nicely browned and cooked to your desired doneness. Remove from heat.

  • 4

    Place the whole wheat tortilla on a clean surface. Sprinkle half of the low-fat cheese evenly over one half of the tortilla.

  • 5

    Layer the cooked steak and sautéed veggies on top of the cheese, then sprinkle the remaining cheese over the filling.

  • 6

    Fold the tortilla in half to enclose the filling.

  • 7

    Wipe the skillet clean and heat over medium heat. Place the quesadilla in the pan and cook for 2-3 minutes per side, pressing lightly with a spatula, until the tortilla is crispy and the cheese melts.

  • 8

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

Crispy Lean Steak and Veggie Quesadillas

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

Crispy Lean Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Veggie Quesadillas

Enjoy a flavor-packed quesadilla featuring tender lean steak, sautéed bell peppers and onions, and low-fat cheese all tucked into a warm, whole wheat tortilla. This dish delivers a satisfying crunch with every bite, perfectly balancing savory and vibrant veggie notes for a meal that's both hearty and wholesome.

NUTRITION

405kcal
Protein
33.6g
Fat
15.5g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Sirloin Steak

1 medium Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheese

1/4 cup Red Bell Pepper slices

1/4 cup Yellow Onion slices

1 tsp Olive Oil

Salt & Pepper (to taste)

PREPARATION

  • 1

    Thinly slice the lean sirloin steak against the grain and season with salt and pepper.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Sauté the onions and bell pepper until they begin to soften, about 3-4 minutes. Remove and set aside.

  • 3

    In the same skillet, cook the steak slices for about 2-3 minutes per side until nicely browned and cooked to your desired doneness. Remove from heat.

  • 4

    Place the whole wheat tortilla on a clean surface. Sprinkle half of the low-fat cheese evenly over one half of the tortilla.

  • 5

    Layer the cooked steak and sautéed veggies on top of the cheese, then sprinkle the remaining cheese over the filling.

  • 6

    Fold the tortilla in half to enclose the filling.

  • 7

    Wipe the skillet clean and heat over medium heat. Place the quesadilla in the pan and cook for 2-3 minutes per side, pressing lightly with a spatula, until the tortilla is crispy and the cheese melts.

  • 8

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