Crispy Steak and Veggie Quesadillas

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

Crispy Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Veggie Quesadillas

Enjoy a savory blend of lean steak, colorful veggies, and melted low-fat cheddar cheese sandwiched between crisp whole wheat tortillas. This quesadilla features perfectly grilled flank steak combined with sautéed bell pepper, red onion, and fresh spinach, making a balanced meal with satisfying crunch and rich flavor.

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NUTRITION

438kcal
Protein
38.8g
Fat
21.9g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1 whole wheat tortilla

1/4 cup reduced-fat cheddar cheese (shredded)

1/4 red bell pepper

1/8 red onion

1/2 cup fresh spinach

1 tsp olive oil cooking spray

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PREPARATION

  • 1

    Preheat a skillet or grill pan over medium-high heat.

  • 2

    Lightly spray the pan with olive oil.

  • 3

    Season the flank steak with salt and pepper, then grill for about 3-4 minutes on each side or until desired doneness. Allow the steak to rest for a few minutes before thinly slicing against the grain.

  • 4

    In the same pan, add the red bell pepper, red onion, and spinach. Sauté for 2-3 minutes until the veggies are slightly tender.

  • 5

    Heat a separate non-stick pan over medium heat. Place the whole wheat tortilla in the pan and sprinkle the shredded cheese evenly over one half.

  • 6

    Layer the sliced steak and sautéed veggies over the cheese, then fold the tortilla to create a half-moon shape.

  • 7

    Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 8

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

Crispy Steak and Veggie Quesadillas

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

Crispy Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Veggie Quesadillas

Enjoy a savory blend of lean steak, colorful veggies, and melted low-fat cheddar cheese sandwiched between crisp whole wheat tortillas. This quesadilla features perfectly grilled flank steak combined with sautéed bell pepper, red onion, and fresh spinach, making a balanced meal with satisfying crunch and rich flavor.

NUTRITION

438kcal
Protein
38.8g
Fat
21.9g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1 whole wheat tortilla

1/4 cup reduced-fat cheddar cheese (shredded)

1/4 red bell pepper

1/8 red onion

1/2 cup fresh spinach

1 tsp olive oil cooking spray

PREPARATION

  • 1

    Preheat a skillet or grill pan over medium-high heat.

  • 2

    Lightly spray the pan with olive oil.

  • 3

    Season the flank steak with salt and pepper, then grill for about 3-4 minutes on each side or until desired doneness. Allow the steak to rest for a few minutes before thinly slicing against the grain.

  • 4

    In the same pan, add the red bell pepper, red onion, and spinach. Sauté for 2-3 minutes until the veggies are slightly tender.

  • 5

    Heat a separate non-stick pan over medium heat. Place the whole wheat tortilla in the pan and sprinkle the shredded cheese evenly over one half.

  • 6

    Layer the sliced steak and sautéed veggies over the cheese, then fold the tortilla to create a half-moon shape.

  • 7

    Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 8

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