Lean Steak and Loaded Veggie Quesadillas

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

Lean Steak and Loaded Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Loaded Veggie Quesadillas

Enjoy a deliciously balanced quesadilla that features tender lean steak paired with a medley of sautéed bell peppers, red onions, and tomatoes, all smothered in a light layer of reduced fat cheddar cheese. This dish offers a savory mix of flavors with a satisfying crunch, making it a versatile meal option for breakfast, lunch, or dinner.

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NUTRITION

334kcal
Protein
33.1g
Fat
12.7g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Flank Steak

1 Whole Wheat Tortilla

1/4 cup chopped Red Bell Pepper

1/4 cup chopped Red Onion

1/4 cup chopped Tomato

1 oz Reduced Fat Cheddar Cheese

1 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Season the lean flank steak with salt and pepper.

  • 2

    Heat a skillet over medium-high heat and cook the steak for about 3-4 minutes per side for medium-rare. Remove from heat and let it rest before slicing thinly.

  • 3

    In the same skillet, lightly sauté the chopped red bell pepper, red onion, and tomato just until they are slightly softened, about 2-3 minutes.

  • 4

    Lay the whole wheat tortilla on a flat surface. Evenly distribute the sliced steak, sautéed veggies, and sprinkle the reduced fat cheddar cheese over one half of the tortilla.

  • 5

    Fold the tortilla in half to encase the filling and return it to the skillet over medium heat. Cook for 2-3 minutes per side until the tortilla is golden and the cheese has melted.

  • 6

    Garnish with fresh cilantro, slice into wedges, and serve immediately.

Lean Steak and Loaded Veggie Quesadillas

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

Lean Steak and Loaded Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Loaded Veggie Quesadillas

Enjoy a deliciously balanced quesadilla that features tender lean steak paired with a medley of sautéed bell peppers, red onions, and tomatoes, all smothered in a light layer of reduced fat cheddar cheese. This dish offers a savory mix of flavors with a satisfying crunch, making it a versatile meal option for breakfast, lunch, or dinner.

NUTRITION

334kcal
Protein
33.1g
Fat
12.7g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Flank Steak

1 Whole Wheat Tortilla

1/4 cup chopped Red Bell Pepper

1/4 cup chopped Red Onion

1/4 cup chopped Tomato

1 oz Reduced Fat Cheddar Cheese

1 tbsp Fresh Cilantro

PREPARATION

  • 1

    Season the lean flank steak with salt and pepper.

  • 2

    Heat a skillet over medium-high heat and cook the steak for about 3-4 minutes per side for medium-rare. Remove from heat and let it rest before slicing thinly.

  • 3

    In the same skillet, lightly sauté the chopped red bell pepper, red onion, and tomato just until they are slightly softened, about 2-3 minutes.

  • 4

    Lay the whole wheat tortilla on a flat surface. Evenly distribute the sliced steak, sautéed veggies, and sprinkle the reduced fat cheddar cheese over one half of the tortilla.

  • 5

    Fold the tortilla in half to encase the filling and return it to the skillet over medium heat. Cook for 2-3 minutes per side until the tortilla is golden and the cheese has melted.

  • 6

    Garnish with fresh cilantro, slice into wedges, and serve immediately.