Crispy Lean Steak Whole Wheat Quesadillas with Sautéed Vegetables

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

Crispy Lean Steak Whole Wheat Quesadillas with Sautéed Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak Whole Wheat Quesadillas with Sautéed Vegetables

Savor the vibrant flavors of lean steak paired with whole wheat tortillas filled with a medley of sautéed bell peppers, onions, and spinach. This dish brings together a satisfying crunch and the refreshing zest of seasoned vegetables, making it a hearty yet balanced meal perfect for breakfast, lunch, or dinner.

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NUTRITION

375kcal
Protein
36.6g
Fat
15g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Steak

2 Whole Wheat Tortillas

1/2 medium Red Bell Pepper

1/4 medium Yellow Onion

1/2 cup Cooked Spinach

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a skillet over medium-high heat.

  • 2

    Season the lean steak with salt and pepper.

  • 3

    Cook the steak for about 3-4 minutes per side for medium-rare (adjust timing for your preferred doneness), then let it rest and slice thinly.

  • 4

    In the same skillet, add the olive oil and sauté sliced red bell pepper, onion, and spinach until the vegetables are tender and slightly caramelized, about 3-4 minutes. Season with a pinch of salt and pepper.

  • 5

    Lay out the whole wheat tortillas on a clean surface. Evenly distribute the sautéed vegetables and slices of steak between them.

  • 6

    Fold the tortillas in half to form quesadillas. Return them to the skillet over medium heat, cooking each side for about 2 minutes or until they are crispy and golden brown.

  • 7

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

Crispy Lean Steak Whole Wheat Quesadillas with Sautéed Vegetables

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

Crispy Lean Steak Whole Wheat Quesadillas with Sautéed Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak Whole Wheat Quesadillas with Sautéed Vegetables

Savor the vibrant flavors of lean steak paired with whole wheat tortillas filled with a medley of sautéed bell peppers, onions, and spinach. This dish brings together a satisfying crunch and the refreshing zest of seasoned vegetables, making it a hearty yet balanced meal perfect for breakfast, lunch, or dinner.

NUTRITION

375kcal
Protein
36.6g
Fat
15g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Steak

2 Whole Wheat Tortillas

1/2 medium Red Bell Pepper

1/4 medium Yellow Onion

1/2 cup Cooked Spinach

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a skillet over medium-high heat.

  • 2

    Season the lean steak with salt and pepper.

  • 3

    Cook the steak for about 3-4 minutes per side for medium-rare (adjust timing for your preferred doneness), then let it rest and slice thinly.

  • 4

    In the same skillet, add the olive oil and sauté sliced red bell pepper, onion, and spinach until the vegetables are tender and slightly caramelized, about 3-4 minutes. Season with a pinch of salt and pepper.

  • 5

    Lay out the whole wheat tortillas on a clean surface. Evenly distribute the sautéed vegetables and slices of steak between them.

  • 6

    Fold the tortillas in half to form quesadillas. Return them to the skillet over medium heat, cooking each side for about 2 minutes or until they are crispy and golden brown.

  • 7

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