Crispy Lean Steak and Veggie Whole Wheat Quesadillas

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

Crispy Lean Steak and Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Veggie Whole Wheat Quesadillas

Savor the deliciousness of tender, lean steak paired with sautéed bell peppers and onions, all layered between whole wheat tortillas and lightly melted low-fat cheese. This quesadilla delivers a satisfying crunch with a burst of savory flavors, perfect for a hearty breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

383kcal
Protein
34.4g
Fat
13.6g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Steak

1 Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheese

1/4 medium Red Bell Pepper

1/4 small Yellow Onion

1 teaspoon Olive Oil

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the lean steak with salt and pepper. Heat a skillet and sear the steak over medium-high heat until cooked through, about 3-4 minutes per side. Let it rest and then slice thinly.

  • 2

    In the same skillet, add olive oil and sauté the diced red bell pepper and chopped yellow onion until softened and slightly charred, about 3-4 minutes.

  • 3

    Place the whole wheat tortilla on a flat surface. Layer with the sliced steak, sautéed veggies, and sprinkle with low-fat shredded cheese.

  • 4

    Fold the tortilla in half to encase the filling. Heat a clean skillet over medium heat and cook the quesadilla for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 5

    Cut into wedges and serve warm.

Crispy Lean Steak and Veggie Whole Wheat Quesadillas

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

Crispy Lean Steak and Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Veggie Whole Wheat Quesadillas

Savor the deliciousness of tender, lean steak paired with sautéed bell peppers and onions, all layered between whole wheat tortillas and lightly melted low-fat cheese. This quesadilla delivers a satisfying crunch with a burst of savory flavors, perfect for a hearty breakfast, lunch, or dinner.

NUTRITION

383kcal
Protein
34.4g
Fat
13.6g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Steak

1 Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheese

1/4 medium Red Bell Pepper

1/4 small Yellow Onion

1 teaspoon Olive Oil

Salt and Black Pepper to taste

PREPARATION

  • 1

    Season the lean steak with salt and pepper. Heat a skillet and sear the steak over medium-high heat until cooked through, about 3-4 minutes per side. Let it rest and then slice thinly.

  • 2

    In the same skillet, add olive oil and sauté the diced red bell pepper and chopped yellow onion until softened and slightly charred, about 3-4 minutes.

  • 3

    Place the whole wheat tortilla on a flat surface. Layer with the sliced steak, sautéed veggies, and sprinkle with low-fat shredded cheese.

  • 4

    Fold the tortilla in half to encase the filling. Heat a clean skillet over medium heat and cook the quesadilla for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 5

    Cut into wedges and serve warm.