Lean Steak and Cheesy Whole Wheat Quesadillas

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

Lean Steak and Cheesy Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Cheesy Whole Wheat Quesadillas

Savor the blend of tender lean steak and melted reduced-fat cheddar nestled between warm, whole wheat tortillas. This quesadilla features crisp bell peppers and caramelized onions, making for a balanced, delicious meal perfect for breakfast, lunch, or dinner.

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NUTRITION

385kcal
Protein
35.6g
Fat
14.6g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Steak

1 Whole Wheat Tortilla

1/3 cup Reduced-Fat Cheddar Cheese

1/4 cup sliced Red Bell Pepper

1/4 cup sliced Yellow Onion

Cooking Spray

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PREPARATION

  • 1

    Thinly slice the lean steak against the grain. Season lightly with salt and pepper if desired.

  • 2

    Heat a non-stick skillet over medium-high heat and lightly coat with cooking spray. Sauté the steak slices until just browned and nearly cooked through, about 2-3 minutes. Remove and set aside.

  • 3

    In the same skillet, add the sliced red bell pepper and yellow onion. Sauté for 2-3 minutes until slightly softened and caramelized.

  • 4

    Return the steak to the skillet with the vegetables and stir to combine.

  • 5

    Place the whole wheat tortilla in the skillet and sprinkle evenly with the reduced-fat cheddar cheese, then add the steak and vegetable mixture on one half of the tortilla.

  • 6

    Fold the tortilla over to cover the filling. Cook for an additional 2-3 minutes per side until the tortilla is golden brown and the cheese has melted.

  • 7

    Remove from the skillet, slice into wedges, and serve hot.

Lean Steak and Cheesy Whole Wheat Quesadillas

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

Lean Steak and Cheesy Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Cheesy Whole Wheat Quesadillas

Savor the blend of tender lean steak and melted reduced-fat cheddar nestled between warm, whole wheat tortillas. This quesadilla features crisp bell peppers and caramelized onions, making for a balanced, delicious meal perfect for breakfast, lunch, or dinner.

NUTRITION

385kcal
Protein
35.6g
Fat
14.6g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Steak

1 Whole Wheat Tortilla

1/3 cup Reduced-Fat Cheddar Cheese

1/4 cup sliced Red Bell Pepper

1/4 cup sliced Yellow Onion

Cooking Spray

PREPARATION

  • 1

    Thinly slice the lean steak against the grain. Season lightly with salt and pepper if desired.

  • 2

    Heat a non-stick skillet over medium-high heat and lightly coat with cooking spray. Sauté the steak slices until just browned and nearly cooked through, about 2-3 minutes. Remove and set aside.

  • 3

    In the same skillet, add the sliced red bell pepper and yellow onion. Sauté for 2-3 minutes until slightly softened and caramelized.

  • 4

    Return the steak to the skillet with the vegetables and stir to combine.

  • 5

    Place the whole wheat tortilla in the skillet and sprinkle evenly with the reduced-fat cheddar cheese, then add the steak and vegetable mixture on one half of the tortilla.

  • 6

    Fold the tortilla over to cover the filling. Cook for an additional 2-3 minutes per side until the tortilla is golden brown and the cheese has melted.

  • 7

    Remove from the skillet, slice into wedges, and serve hot.