Crispy Steak and Veggie Quesadillas

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

Crispy Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Veggie Quesadillas

Savor the crunch of perfectly crisped whole wheat quesadillas filled with lean steak, melty low‐fat cheddar, and a vibrant mix of sautéed bell peppers, onions, and spinach—a satisfying balance of protein, fiber, and flavor that works equally well for breakfast, lunch, or dinner.

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NUTRITION

456kcal
Protein
39.8g
Fat
21g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Flank Steak

1 Whole Wheat Tortilla

1/4 cup Low-Fat Cheddar Cheese (shredded)

1/4 cup Mixed Bell Peppers

1/8 medium Red Onion

1/2 cup Fresh Spinach

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat and add the teaspoon of olive oil.

  • 2

    Season the steak with a pinch of salt and pepper. Sear the 4 oz flank steak for about 3-4 minutes per side or until cooked to your desired doneness. Let it rest, then slice thinly against the grain.

  • 3

    In the same skillet, add the sliced bell peppers, red onion, and fresh spinach. Sauté the veggies for 2-3 minutes until they soften slightly.

  • 4

    Place the whole wheat tortilla on a clean surface. Evenly layer the sliced steak, sautéed veggies, and sprinkle the shredded low-fat cheddar cheese on one half of the tortilla.

  • 5

    Fold the tortilla in half to form a quesadilla. Return it to the skillet and cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 6

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

Crispy Steak and Veggie Quesadillas

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

Crispy Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Veggie Quesadillas

Savor the crunch of perfectly crisped whole wheat quesadillas filled with lean steak, melty low‐fat cheddar, and a vibrant mix of sautéed bell peppers, onions, and spinach—a satisfying balance of protein, fiber, and flavor that works equally well for breakfast, lunch, or dinner.

NUTRITION

456kcal
Protein
39.8g
Fat
21g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Flank Steak

1 Whole Wheat Tortilla

1/4 cup Low-Fat Cheddar Cheese (shredded)

1/4 cup Mixed Bell Peppers

1/8 medium Red Onion

1/2 cup Fresh Spinach

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat and add the teaspoon of olive oil.

  • 2

    Season the steak with a pinch of salt and pepper. Sear the 4 oz flank steak for about 3-4 minutes per side or until cooked to your desired doneness. Let it rest, then slice thinly against the grain.

  • 3

    In the same skillet, add the sliced bell peppers, red onion, and fresh spinach. Sauté the veggies for 2-3 minutes until they soften slightly.

  • 4

    Place the whole wheat tortilla on a clean surface. Evenly layer the sliced steak, sautéed veggies, and sprinkle the shredded low-fat cheddar cheese on one half of the tortilla.

  • 5

    Fold the tortilla in half to form a quesadilla. Return it to the skillet and cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 6

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