Crispy Lean 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 Lean Steak and Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Veggie Whole Wheat Quesadillas

Enjoy this crispy whole wheat quesadilla loaded with lean steak and vibrant veggies. The tender, thinly sliced steak melds perfectly with the lightly sautéed red bell pepper and onion, all tucked between whole wheat tortillas with a sprinkle of low-fat cheese. A perfect savory option for breakfast, lunch or dinner that’s both satisfying and nutritious.

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NUTRITION

348kcal
Protein
38.8g
Fat
10.2g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Steak

2 Whole Wheat Tortillas

1/4 cup chopped Red Bell Pepper

1/4 cup chopped Red Onion

1/4 cup Low-Fat Shredded Cheese

Olive Oil Spray

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PREPARATION

  • 1

    Thinly slice the lean steak against the grain.

  • 2

    Spray a non-stick skillet with olive oil spray and heat over medium-high heat.

  • 3

    Sauté the steak slices for about 2-3 minutes per side until just cooked, then remove and set aside.

  • 4

    In the same skillet, add chopped red bell pepper and red onion. Sauté for 3-4 minutes until they soften slightly.

  • 5

    Assemble the quesadilla by layering one whole wheat tortilla with the sautéed veggies, cooked steak slices, and a sprinkle of low-fat shredded cheese. Top with the second tortilla.

  • 6

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

  • 7

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

Crispy Lean 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 Lean Steak and Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Veggie Whole Wheat Quesadillas

Enjoy this crispy whole wheat quesadilla loaded with lean steak and vibrant veggies. The tender, thinly sliced steak melds perfectly with the lightly sautéed red bell pepper and onion, all tucked between whole wheat tortillas with a sprinkle of low-fat cheese. A perfect savory option for breakfast, lunch or dinner that’s both satisfying and nutritious.

NUTRITION

348kcal
Protein
38.8g
Fat
10.2g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Steak

2 Whole Wheat Tortillas

1/4 cup chopped Red Bell Pepper

1/4 cup chopped Red Onion

1/4 cup Low-Fat Shredded Cheese

Olive Oil Spray

PREPARATION

  • 1

    Thinly slice the lean steak against the grain.

  • 2

    Spray a non-stick skillet with olive oil spray and heat over medium-high heat.

  • 3

    Sauté the steak slices for about 2-3 minutes per side until just cooked, then remove and set aside.

  • 4

    In the same skillet, add chopped red bell pepper and red onion. Sauté for 3-4 minutes until they soften slightly.

  • 5

    Assemble the quesadilla by layering one whole wheat tortilla with the sautéed veggies, cooked steak slices, and a sprinkle of low-fat shredded cheese. Top with the second tortilla.

  • 6

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

  • 7

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