Crispy Whole Wheat Steak and Veggie Quesadilla

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

Crispy Whole Wheat Steak and Veggie Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Steak and Veggie Quesadilla

Savor a hearty quesadilla featuring thinly sliced lean steak, crisp bell peppers, and red onions layered between whole wheat tortillas and a sprinkle of low-fat cheese. This dish skillfully combines crispy and savory textures with a vibrant medley of veggies, offering a balanced, delicious meal suitable for breakfast, lunch, or dinner.

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NUTRITION

378kcal
Protein
33.7g
Fat
13.6g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 Whole Wheat Tortilla

1/2 cup Sliced Red Bell Pepper

1/4 cup Sliced Red Onion

1/4 cup Shredded Low-Fat Cheddar Cheese

Olive Oil Spray

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat and lightly coat with olive oil spray.

  • 2

    Season the lean steak with salt and pepper. Sear the steak for 3-4 minutes per side until cooked to your preferred doneness, then let rest and slice thinly.

  • 3

    In the same skillet, add the sliced red bell pepper and red onion. Sauté for 2-3 minutes until they begin to soften but retain their crunch.

  • 4

    Lay the whole wheat tortilla flat on a clean surface. Evenly distribute the sautéed veggies, sliced steak, and top with shredded low-fat cheddar cheese on one half of the tortilla.

  • 5

    Fold the tortilla over to form a half-moon shape. Place it back in the skillet and cook for 2-3 minutes per side until the tortilla becomes crisp and the cheese is melted.

  • 6

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

Crispy Whole Wheat Steak and Veggie Quesadilla

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

Crispy Whole Wheat Steak and Veggie Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Steak and Veggie Quesadilla

Savor a hearty quesadilla featuring thinly sliced lean steak, crisp bell peppers, and red onions layered between whole wheat tortillas and a sprinkle of low-fat cheese. This dish skillfully combines crispy and savory textures with a vibrant medley of veggies, offering a balanced, delicious meal suitable for breakfast, lunch, or dinner.

NUTRITION

378kcal
Protein
33.7g
Fat
13.6g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 Whole Wheat Tortilla

1/2 cup Sliced Red Bell Pepper

1/4 cup Sliced Red Onion

1/4 cup Shredded Low-Fat Cheddar Cheese

Olive Oil Spray

PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat and lightly coat with olive oil spray.

  • 2

    Season the lean steak with salt and pepper. Sear the steak for 3-4 minutes per side until cooked to your preferred doneness, then let rest and slice thinly.

  • 3

    In the same skillet, add the sliced red bell pepper and red onion. Sauté for 2-3 minutes until they begin to soften but retain their crunch.

  • 4

    Lay the whole wheat tortilla flat on a clean surface. Evenly distribute the sautéed veggies, sliced steak, and top with shredded low-fat cheddar cheese on one half of the tortilla.

  • 5

    Fold the tortilla over to form a half-moon shape. Place it back in the skillet and cook for 2-3 minutes per side until the tortilla becomes crisp and the cheese is melted.

  • 6

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