Lean Steak and Veggie Crispy Quesadillas

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

Lean Steak and Veggie Crispy Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Veggie Crispy Quesadillas

Savor a delightful union of lean steak, colorful sautéed veggies, and a light sprinkle of melted cheese, all sandwiched between crispy whole wheat tortillas. This dish is a balanced combination of protein-packed steak and vibrant vegetables, offering a dynamic flavor and satisfying texture that's perfect for any meal of the day.

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NUTRITION

393kcal
Protein
37.7g
Fat
14.2g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1 Whole Wheat Tortilla

1/4 cup Reduced Fat Cheddar Cheese

1/2 cup Mixed Bell Peppers

1/4 medium Onion

1 cup Fresh Spinach

1 spray Olive Oil Cooking Spray

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PREPARATION

  • 1

    Season the lean steak lightly with salt, pepper, and your favorite herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add a light spray of olive oil.

  • 3

    Sear the steak for about 3-4 minutes per side until cooked to your desired doneness. Remove and let it rest before slicing thinly.

  • 4

    In the same skillet, add the mixed bell peppers, chopped onion, and fresh spinach. Sauté for about 2-3 minutes until the veggies soften.

  • 5

    Lay the whole wheat tortilla flat and sprinkle evenly with the reduced fat cheddar cheese. Arrange the sliced steak on one half of the tortilla and top with the sautéed veggies.

  • 6

    Fold the tortilla over to enclose the filling. Return it to the skillet over medium heat and cook for 2-3 minutes per side until the tortilla is crispy and the cheese has melted.

  • 7

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

Lean Steak and Veggie Crispy Quesadillas

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

Lean Steak and Veggie Crispy Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Veggie Crispy Quesadillas

Savor a delightful union of lean steak, colorful sautéed veggies, and a light sprinkle of melted cheese, all sandwiched between crispy whole wheat tortillas. This dish is a balanced combination of protein-packed steak and vibrant vegetables, offering a dynamic flavor and satisfying texture that's perfect for any meal of the day.

NUTRITION

393kcal
Protein
37.7g
Fat
14.2g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1 Whole Wheat Tortilla

1/4 cup Reduced Fat Cheddar Cheese

1/2 cup Mixed Bell Peppers

1/4 medium Onion

1 cup Fresh Spinach

1 spray Olive Oil Cooking Spray

PREPARATION

  • 1

    Season the lean steak lightly with salt, pepper, and your favorite herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add a light spray of olive oil.

  • 3

    Sear the steak for about 3-4 minutes per side until cooked to your desired doneness. Remove and let it rest before slicing thinly.

  • 4

    In the same skillet, add the mixed bell peppers, chopped onion, and fresh spinach. Sauté for about 2-3 minutes until the veggies soften.

  • 5

    Lay the whole wheat tortilla flat and sprinkle evenly with the reduced fat cheddar cheese. Arrange the sliced steak on one half of the tortilla and top with the sautéed veggies.

  • 6

    Fold the tortilla over to enclose the filling. Return it to the skillet over medium heat and cook for 2-3 minutes per side until the tortilla is crispy and the cheese has melted.

  • 7

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