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

A vibrant, protein-packed quesadilla featuring lean steak and crisp veggies wrapped in a whole wheat tortilla. This dish offers a satisfying crunch and a burst of fresh flavors, perfect for fueling your day without overloading on calories.

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NUTRITION

388kcal
Protein
38.2g
Fat
15.1g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak (Sirloin Tip)

1 Whole Wheat Tortilla

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1/2 cup Fresh Spinach

1/4 cup Low-Fat Shredded Cheese

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PREPARATION

  • 1

    Preheat a skillet over medium-high heat. Lightly spray with cooking spray if desired.

  • 2

    Season the lean steak with salt and pepper. Sear on both sides until cooked to your preferred doneness (about 3-4 minutes per side for medium-rare). Remove the steak and let it rest for a few minutes before slicing thinly.

  • 3

    In the same skillet, add sliced red bell pepper, red onion, and spinach. Sauté for 2-3 minutes until they begin to soften.

  • 4

    Lay out the whole wheat tortilla on a clean surface. Spread the sautéed vegetables evenly over one half of the tortilla. Arrange the sliced steak on top of the veggies and sprinkle with low-fat shredded cheese.

  • 5

    Fold the tortilla over to create a half-moon shape and return it to the skillet over medium heat. Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese melts.

  • 6

    Remove from heat, slice into wedges, and serve warm. Enjoy your nutrient-rich, crispy quesadilla!

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

A vibrant, protein-packed quesadilla featuring lean steak and crisp veggies wrapped in a whole wheat tortilla. This dish offers a satisfying crunch and a burst of fresh flavors, perfect for fueling your day without overloading on calories.

NUTRITION

388kcal
Protein
38.2g
Fat
15.1g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak (Sirloin Tip)

1 Whole Wheat Tortilla

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1/2 cup Fresh Spinach

1/4 cup Low-Fat Shredded Cheese

PREPARATION

  • 1

    Preheat a skillet over medium-high heat. Lightly spray with cooking spray if desired.

  • 2

    Season the lean steak with salt and pepper. Sear on both sides until cooked to your preferred doneness (about 3-4 minutes per side for medium-rare). Remove the steak and let it rest for a few minutes before slicing thinly.

  • 3

    In the same skillet, add sliced red bell pepper, red onion, and spinach. Sauté for 2-3 minutes until they begin to soften.

  • 4

    Lay out the whole wheat tortilla on a clean surface. Spread the sautéed vegetables evenly over one half of the tortilla. Arrange the sliced steak on top of the veggies and sprinkle with low-fat shredded cheese.

  • 5

    Fold the tortilla over to create a half-moon shape and return it to the skillet over medium heat. Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese melts.

  • 6

    Remove from heat, slice into wedges, and serve warm. Enjoy your nutrient-rich, crispy quesadilla!