Lean Steak and Veggie Quesadillas

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

Lean Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Veggie Quesadillas

Savor a light yet flavorful quesadilla featuring tender lean steak sautéed with colorful bell peppers and onions, melted with a sprinkle of reduced-fat cheese, all nestled in a whole wheat tortilla. Perfectly balanced for a nutritious meal option whether for breakfast, lunch, or dinner.

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NUTRITION

485kcal
Protein
38g
Fat
19.4g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Flank Steak

1 Whole Wheat Tortilla

1 medium Red Bell Pepper

1/2 medium Yellow Onion

1/2 cup Reduced-Fat Cheddar Cheese, shredded

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Thinly slice the lean steak into small strips. Season them lightly with salt and pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat. Sauté the steak strips until they are browned and cooked through, about 3-4 minutes. Remove from the pan.

  • 3

    In the same skillet, add thinly sliced red bell pepper and yellow onion. Sauté until they become tender-crisp, about 3-4 minutes. Season lightly with salt and pepper.

  • 4

    Return the steak to the skillet and combine with the sautéed vegetables. Give a quick stir to integrate flavors.

  • 5

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

  • 6

    Fold the tortilla over the filling and press gently. If desired, you can warm the quesadilla in the skillet for 1-2 minutes per side until the cheese melts and the tortilla becomes slightly crispy.

  • 7

    Slice into wedges and serve while warm.

Lean Steak and Veggie Quesadillas

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

Lean Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Veggie Quesadillas

Savor a light yet flavorful quesadilla featuring tender lean steak sautéed with colorful bell peppers and onions, melted with a sprinkle of reduced-fat cheese, all nestled in a whole wheat tortilla. Perfectly balanced for a nutritious meal option whether for breakfast, lunch, or dinner.

NUTRITION

485kcal
Protein
38g
Fat
19.4g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Flank Steak

1 Whole Wheat Tortilla

1 medium Red Bell Pepper

1/2 medium Yellow Onion

1/2 cup Reduced-Fat Cheddar Cheese, shredded

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Thinly slice the lean steak into small strips. Season them lightly with salt and pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat. Sauté the steak strips until they are browned and cooked through, about 3-4 minutes. Remove from the pan.

  • 3

    In the same skillet, add thinly sliced red bell pepper and yellow onion. Sauté until they become tender-crisp, about 3-4 minutes. Season lightly with salt and pepper.

  • 4

    Return the steak to the skillet and combine with the sautéed vegetables. Give a quick stir to integrate flavors.

  • 5

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

  • 6

    Fold the tortilla over the filling and press gently. If desired, you can warm the quesadilla in the skillet for 1-2 minutes per side until the cheese melts and the tortilla becomes slightly crispy.

  • 7

    Slice into wedges and serve while warm.