Crispy Lean Steak and Loaded Veggie Quesadillas

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

Crispy Lean Steak and Loaded Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Loaded Veggie Quesadillas

Savor the delicious crunch of our Crispy Lean Steak and Loaded Veggie Quesadillas. Tender, lean steak meets a vibrant medley of bell peppers, red onions, and fresh spinach, all hugged by a warm whole wheat tortilla and a light sprinkle of low-fat cheese. This balanced meal is a perfect harmony of flavors and textures – crisp, savory, and satisfying for any meal of the day.

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NUTRITION

337kcal
Protein
33.7g
Fat
11.1g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Sirloin Steak

1 medium Whole Wheat Tortilla

0.5 cup sliced Red Bell Pepper

0.25 cup sliced Red Onion

1 cup Baby Spinach

0.25 cup Low-Fat Shredded Cheddar Cheese

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PREPARATION

  • 1

    Season the lean sirloin steak with salt, pepper, and any preferred spices. Grill or sear it in a hot pan for about 3-4 minutes per side, until cooked to your liking. Let it rest and then slice thinly.

  • 2

    Spray a non-stick pan lightly with olive oil. Place your whole wheat tortilla on the pan over medium heat.

  • 3

    Layer the tortilla with sliced steak, red bell pepper, red onion, and baby spinach. Sprinkle the low-fat shredded cheddar cheese evenly on top.

  • 4

    Fold the tortilla in half to enclose the filling. Press gently with a spatula to help the cheese melt and hold the quesadilla together.

  • 5

    Cook for about 2-3 minutes on each side until the tortilla is crisp and golden, and the cheese is melted inside.

  • 6

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

Crispy Lean Steak and Loaded Veggie Quesadillas

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

Crispy Lean Steak and Loaded Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Loaded Veggie Quesadillas

Savor the delicious crunch of our Crispy Lean Steak and Loaded Veggie Quesadillas. Tender, lean steak meets a vibrant medley of bell peppers, red onions, and fresh spinach, all hugged by a warm whole wheat tortilla and a light sprinkle of low-fat cheese. This balanced meal is a perfect harmony of flavors and textures – crisp, savory, and satisfying for any meal of the day.

NUTRITION

337kcal
Protein
33.7g
Fat
11.1g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Sirloin Steak

1 medium Whole Wheat Tortilla

0.5 cup sliced Red Bell Pepper

0.25 cup sliced Red Onion

1 cup Baby Spinach

0.25 cup Low-Fat Shredded Cheddar Cheese

PREPARATION

  • 1

    Season the lean sirloin steak with salt, pepper, and any preferred spices. Grill or sear it in a hot pan for about 3-4 minutes per side, until cooked to your liking. Let it rest and then slice thinly.

  • 2

    Spray a non-stick pan lightly with olive oil. Place your whole wheat tortilla on the pan over medium heat.

  • 3

    Layer the tortilla with sliced steak, red bell pepper, red onion, and baby spinach. Sprinkle the low-fat shredded cheddar cheese evenly on top.

  • 4

    Fold the tortilla in half to enclose the filling. Press gently with a spatula to help the cheese melt and hold the quesadilla together.

  • 5

    Cook for about 2-3 minutes on each side until the tortilla is crisp and golden, and the cheese is melted inside.

  • 6

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