Crispy Lean Steak and Veggie Quesadillas

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

Crispy Lean Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Veggie Quesadillas

Savor a deliciously crisp take on a classic quesadilla featuring tender lean steak, vibrant sautéed bell peppers and onions, and a handful of fresh spinach, all melted together with a sprinkle of low-fat cheddar cheese inside a whole wheat tortilla. This dish perfectly balances savory protein with colorful veggies for a satisfying meal.

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NUTRITION

368kcal
Protein
39.1g
Fat
12.5g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Steak (Sirloin)

1 medium Whole Wheat Tortilla

½ medium Red Bell Pepper

¼ medium Red Onion

½ cup Fresh Spinach

1 ounce Low-Fat Cheddar Cheese

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PREPARATION

  • 1

    Season the lean steak lightly with salt and pepper.

  • 2

    Preheat a grill or skillet over medium-high heat.

  • 3

    Grill the steak for 3-4 minutes per side or until your desired doneness is reached, then let rest for a few minutes before slicing into thin strips.

  • 4

    While the steak rests, heat a non-stick skillet over medium heat and add the sliced red bell pepper, red onion, and fresh spinach. Sauté for 2-3 minutes until slightly softened.

  • 5

    Place the whole wheat tortilla on a clean surface. Arrange the sliced steak and sautéed veggies evenly over half of the tortilla, then sprinkle with low-fat cheddar cheese.

  • 6

    Fold the tortilla in half over the filling.

  • 7

    Heat a clean skillet over medium heat. Cook the quesadilla for about 2-3 minutes on each side until the tortilla is crispy and the cheese has melted.

  • 8

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

Crispy Lean Steak and Veggie Quesadillas

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

Crispy Lean Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Veggie Quesadillas

Savor a deliciously crisp take on a classic quesadilla featuring tender lean steak, vibrant sautéed bell peppers and onions, and a handful of fresh spinach, all melted together with a sprinkle of low-fat cheddar cheese inside a whole wheat tortilla. This dish perfectly balances savory protein with colorful veggies for a satisfying meal.

NUTRITION

368kcal
Protein
39.1g
Fat
12.5g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Steak (Sirloin)

1 medium Whole Wheat Tortilla

½ medium Red Bell Pepper

¼ medium Red Onion

½ cup Fresh Spinach

1 ounce Low-Fat Cheddar Cheese

PREPARATION

  • 1

    Season the lean steak lightly with salt and pepper.

  • 2

    Preheat a grill or skillet over medium-high heat.

  • 3

    Grill the steak for 3-4 minutes per side or until your desired doneness is reached, then let rest for a few minutes before slicing into thin strips.

  • 4

    While the steak rests, heat a non-stick skillet over medium heat and add the sliced red bell pepper, red onion, and fresh spinach. Sauté for 2-3 minutes until slightly softened.

  • 5

    Place the whole wheat tortilla on a clean surface. Arrange the sliced steak and sautéed veggies evenly over half of the tortilla, then sprinkle with low-fat cheddar cheese.

  • 6

    Fold the tortilla in half over the filling.

  • 7

    Heat a clean skillet over medium heat. Cook the quesadilla for about 2-3 minutes on each side until the tortilla is crispy and the cheese has melted.

  • 8

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