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 delicious balance of tender, crispy steak paired with vibrant sautéed veggies, melted low-fat cheese, and a whole wheat tortilla. This quesadilla brings together savory flavors and a satisfying crunch for a delightful meal any time of day.

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NUTRITION

440kcal
Protein
38.6g
Fat
21.7g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Sirloin Steak

1 Whole Wheat Tortilla (60g)

1 oz Low-Fat Cheddar Cheese (shredded)

1/4 cup Red Bell Pepper

1/4 cup Yellow Onion

1 tsp Olive Oil

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PREPARATION

  • 1

    Thinly slice the sirloin steak against the grain.

  • 2

    Heat the olive oil in a skillet over medium-high heat. Add the steak slices and cook until they are browned and slightly crispy on the edges, about 3-4 minutes per side.

  • 3

    Add the red bell pepper and yellow onion to the skillet and sauté for 2-3 minutes until they soften slightly and pick up some charred flavor.

  • 4

    Remove the steak and veggies from the skillet and set aside.

  • 5

    Wipe down the skillet and reduce heat to medium. Lay the whole wheat tortilla in the skillet and sprinkle half of the shredded low-fat cheese over one half of the tortilla.

  • 6

    Layer the cooked steak and sautéed veggies evenly on top of the cheese, then sprinkle the remaining cheese over the filling.

  • 7

    Fold the tortilla in half and press gently with a spatula. Cook for 2-3 minutes on each side until the tortilla is golden and crispy and the cheese is melted.

  • 8

    Remove from the skillet, 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 delicious balance of tender, crispy steak paired with vibrant sautéed veggies, melted low-fat cheese, and a whole wheat tortilla. This quesadilla brings together savory flavors and a satisfying crunch for a delightful meal any time of day.

NUTRITION

440kcal
Protein
38.6g
Fat
21.7g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Sirloin Steak

1 Whole Wheat Tortilla (60g)

1 oz Low-Fat Cheddar Cheese (shredded)

1/4 cup Red Bell Pepper

1/4 cup Yellow Onion

1 tsp Olive Oil

PREPARATION

  • 1

    Thinly slice the sirloin steak against the grain.

  • 2

    Heat the olive oil in a skillet over medium-high heat. Add the steak slices and cook until they are browned and slightly crispy on the edges, about 3-4 minutes per side.

  • 3

    Add the red bell pepper and yellow onion to the skillet and sauté for 2-3 minutes until they soften slightly and pick up some charred flavor.

  • 4

    Remove the steak and veggies from the skillet and set aside.

  • 5

    Wipe down the skillet and reduce heat to medium. Lay the whole wheat tortilla in the skillet and sprinkle half of the shredded low-fat cheese over one half of the tortilla.

  • 6

    Layer the cooked steak and sautéed veggies evenly on top of the cheese, then sprinkle the remaining cheese over the filling.

  • 7

    Fold the tortilla in half and press gently with a spatula. Cook for 2-3 minutes on each side until the tortilla is golden and crispy and the cheese is melted.

  • 8

    Remove from the skillet, slice into wedges, and serve warm.