Lean Steak and Crispy Veggie Quesadillas

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

Lean Steak and Crispy Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Crispy Veggie Quesadillas

Savor the robust flavors of lean steak paired with a medley of crispy veggies, melted reduced-fat cheese, and a hint of olive oil, all sandwiched within a wholesome whole wheat tortilla. This quesadilla offers a delightful balance of textures and tastes that make it a perfect choice for any meal.

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NUTRITION

440kcal
Protein
37.8g
Fat
16.7g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 medium Whole Wheat Tortilla

1/4 cup Reduced Fat Cheddar Cheese

1/2 cup Mixed Bell Peppers

1/2 cup Sliced Onions

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Thinly slice the lean steak against the grain and season with salt and pepper.

  • 2

    Heat olive oil in a skillet over medium-high heat. Sauté the steak slices until just browned and cooked through, then transfer to a plate.

  • 3

    In the same skillet, add sliced onions and mixed bell peppers. Sauté until they become tender and slightly caramelized.

  • 4

    Lower the heat, then place the whole wheat tortilla in the skillet. Sprinkle half the reduced fat cheese over one half of the tortilla.

  • 5

    Layer the cooked steak and sautéed veggies evenly on top of the cheese, then sprinkle the rest of the cheese over the filling.

  • 6

    Fold the tortilla over to create a half-moon shape and press gently. Cook for a few minutes on each side until the tortilla is crispy and the cheese is melted.

  • 7

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

Lean Steak and Crispy Veggie Quesadillas

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

Lean Steak and Crispy Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Crispy Veggie Quesadillas

Savor the robust flavors of lean steak paired with a medley of crispy veggies, melted reduced-fat cheese, and a hint of olive oil, all sandwiched within a wholesome whole wheat tortilla. This quesadilla offers a delightful balance of textures and tastes that make it a perfect choice for any meal.

NUTRITION

440kcal
Protein
37.8g
Fat
16.7g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 medium Whole Wheat Tortilla

1/4 cup Reduced Fat Cheddar Cheese

1/2 cup Mixed Bell Peppers

1/2 cup Sliced Onions

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Thinly slice the lean steak against the grain and season with salt and pepper.

  • 2

    Heat olive oil in a skillet over medium-high heat. Sauté the steak slices until just browned and cooked through, then transfer to a plate.

  • 3

    In the same skillet, add sliced onions and mixed bell peppers. Sauté until they become tender and slightly caramelized.

  • 4

    Lower the heat, then place the whole wheat tortilla in the skillet. Sprinkle half the reduced fat cheese over one half of the tortilla.

  • 5

    Layer the cooked steak and sautéed veggies evenly on top of the cheese, then sprinkle the rest of the cheese over the filling.

  • 6

    Fold the tortilla over to create a half-moon shape and press gently. Cook for a few minutes on each side until the tortilla is crispy and the cheese is melted.

  • 7

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