Crispy Steak and Veggie Whole Wheat Quesadillas

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

Crispy Steak and Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Veggie Whole Wheat Quesadillas

Enjoy the satisfying crunch of a whole wheat quesadilla filled with tender, seasoned lean steak and a colorful medley of sautéed bell peppers and onions. This recipe delivers a balanced blend of juicy protein, melted reduced-fat cheese, and nutrient-rich veggies, all wrapped in a crispy tortilla for a delightful meal any time of day.

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NUTRITION

440kcal
Protein
36.8g
Fat
16.7g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1/4 cup reduced-fat cheddar cheese, shredded

1 whole wheat tortilla

1/2 medium mixed bell peppers

1/2 small onion

1 tsp olive oil

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PREPARATION

  • 1

    Thinly slice the lean steak against the grain and season with salt, pepper, and any additional preferred spices.

  • 2

    Heat a teaspoon of olive oil in a skillet over medium-high heat. Sauté the sliced steak for about 3-4 minutes until browned and cooked to your desired doneness, then remove from the skillet.

  • 3

    In the same skillet, add sliced bell peppers and onions. Sauté for 3-4 minutes until the vegetables are softened and slightly charred.

  • 4

    Add the cooked steak back to the skillet with the veggies and stir to combine.

  • 5

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

  • 6

    Fold the tortilla in half to enclose the filling. Return the quesadilla to the skillet over medium heat, pressing lightly, and cook for about 2-3 minutes on each side until the tortilla is crispy and the cheese has melted.

  • 7

    Remove from the heat, slice into wedges, and serve warm.

Crispy Steak and Veggie Whole Wheat Quesadillas

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

Crispy Steak and Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Veggie Whole Wheat Quesadillas

Enjoy the satisfying crunch of a whole wheat quesadilla filled with tender, seasoned lean steak and a colorful medley of sautéed bell peppers and onions. This recipe delivers a balanced blend of juicy protein, melted reduced-fat cheese, and nutrient-rich veggies, all wrapped in a crispy tortilla for a delightful meal any time of day.

NUTRITION

440kcal
Protein
36.8g
Fat
16.7g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1/4 cup reduced-fat cheddar cheese, shredded

1 whole wheat tortilla

1/2 medium mixed bell peppers

1/2 small onion

1 tsp olive oil

PREPARATION

  • 1

    Thinly slice the lean steak against the grain and season with salt, pepper, and any additional preferred spices.

  • 2

    Heat a teaspoon of olive oil in a skillet over medium-high heat. Sauté the sliced steak for about 3-4 minutes until browned and cooked to your desired doneness, then remove from the skillet.

  • 3

    In the same skillet, add sliced bell peppers and onions. Sauté for 3-4 minutes until the vegetables are softened and slightly charred.

  • 4

    Add the cooked steak back to the skillet with the veggies and stir to combine.

  • 5

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

  • 6

    Fold the tortilla in half to enclose the filling. Return the quesadilla to the skillet over medium heat, pressing lightly, and cook for about 2-3 minutes on each side until the tortilla is crispy and the cheese has melted.

  • 7

    Remove from the heat, slice into wedges, and serve warm.