Crispy Whole Wheat Steak and Cheesy Veggie Quesadillas

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

Crispy Whole Wheat Steak and Cheesy Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Steak and Cheesy Veggie Quesadillas

Savor the combination of lean steak, melted reduced-fat cheddar, and crunchy sautéed veggies nestled between crispy whole wheat tortillas. This quesadilla delivers a satisfying balance of textures and flavors, offering a blend of savory steak, the mellow sweetness of bell peppers and onions, and a hint of spice that makes every bite fulfilling.

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NUTRITION

388kcal
Protein
34.2g
Fat
13.6g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Sirloin Steak

1 Whole Wheat Tortilla (40g)

1/4 cup shredded Reduced-Fat Cheddar Cheese

1/4 cup diced Red Bell Pepper

1/4 cup diced Red Onion

Olive Oil Spray

1 tsp Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Thinly slice the steak against the grain into small strips. Season with salt, pepper, and cumin.

  • 2

    Heat a non-stick skillet over medium-high heat and lightly spray with olive oil. Sauté the steak strips for 2-3 minutes until browned and cooked to your preference, then remove and set aside.

  • 3

    In the same skillet, add the diced red bell pepper and red onion. Sauté for about 3 minutes until they are tender but still retain some crunch.

  • 4

    Lay the whole wheat tortilla flat, sprinkle the shredded reduced-fat cheddar cheese evenly over half of the tortilla.

  • 5

    Layer the sautéed veggies and cooked steak over the cheese. Fold the tortilla in half to encase the fillings.

  • 6

    Return the quesadilla to the skillet over medium heat and cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 7

    Slice into wedges and serve immediately.

Crispy Whole Wheat Steak and Cheesy Veggie Quesadillas

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

Crispy Whole Wheat Steak and Cheesy Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Steak and Cheesy Veggie Quesadillas

Savor the combination of lean steak, melted reduced-fat cheddar, and crunchy sautéed veggies nestled between crispy whole wheat tortillas. This quesadilla delivers a satisfying balance of textures and flavors, offering a blend of savory steak, the mellow sweetness of bell peppers and onions, and a hint of spice that makes every bite fulfilling.

NUTRITION

388kcal
Protein
34.2g
Fat
13.6g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Sirloin Steak

1 Whole Wheat Tortilla (40g)

1/4 cup shredded Reduced-Fat Cheddar Cheese

1/4 cup diced Red Bell Pepper

1/4 cup diced Red Onion

Olive Oil Spray

1 tsp Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Thinly slice the steak against the grain into small strips. Season with salt, pepper, and cumin.

  • 2

    Heat a non-stick skillet over medium-high heat and lightly spray with olive oil. Sauté the steak strips for 2-3 minutes until browned and cooked to your preference, then remove and set aside.

  • 3

    In the same skillet, add the diced red bell pepper and red onion. Sauté for about 3 minutes until they are tender but still retain some crunch.

  • 4

    Lay the whole wheat tortilla flat, sprinkle the shredded reduced-fat cheddar cheese evenly over half of the tortilla.

  • 5

    Layer the sautéed veggies and cooked steak over the cheese. Fold the tortilla in half to encase the fillings.

  • 6

    Return the quesadilla to the skillet over medium heat and cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 7

    Slice into wedges and serve immediately.