Crispy Lean Steak and Veggie Whole Wheat Quesadillas

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

Crispy Lean Steak and Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Veggie Whole Wheat Quesadillas

Savor the delightful crunch of perfectly seared lean steak paired with a colorful medley of sautéed bell peppers, red onion, and fresh spinach, all tucked inside a whole wheat tortilla with a light sprinkle of melted reduced-fat cheddar. Each bite delivers a balance of savory, tangy, and crisp textures—a versatile meal fit for breakfast, lunch, or dinner.

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NUTRITION

361kcal
Protein
39.6g
Fat
9.7g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Sirloin Steak

1 Whole Wheat Tortilla

1/2 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

1 cup Baby Spinach

1/4 cup shredded Reduced-Fat Cheddar Cheese

1 spray Olive Oil Cooking Spray

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat and lightly coat with olive oil spray.

  • 2

    Season the lean steak with salt and pepper. Sear the steak in the skillet for about 2-3 minutes per side until cooked to your desired doneness. Remove from heat and let it rest before slicing thinly.

  • 3

    In the same skillet, add the sliced red bell pepper and red onion. Sauté for 2-3 minutes until they begin to soften, then add the baby spinach and cook for another minute until wilted.

  • 4

    Lay the whole wheat tortilla on a flat surface. Evenly spread the sautéed veggies over half of the tortilla, layer the sliced steak, and sprinkle the shredded reduced-fat cheddar cheese on top.

  • 5

    Fold the tortilla over the filling to form a quesadilla. Return the quesadilla to the skillet and cook for 2 minutes on each side, pressing gently with a spatula, until the tortilla is crisp and the cheese is melted.

  • 6

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

Crispy Lean Steak and Veggie Whole Wheat Quesadillas

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

Crispy Lean Steak and Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Veggie Whole Wheat Quesadillas

Savor the delightful crunch of perfectly seared lean steak paired with a colorful medley of sautéed bell peppers, red onion, and fresh spinach, all tucked inside a whole wheat tortilla with a light sprinkle of melted reduced-fat cheddar. Each bite delivers a balance of savory, tangy, and crisp textures—a versatile meal fit for breakfast, lunch, or dinner.

NUTRITION

361kcal
Protein
39.6g
Fat
9.7g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Sirloin Steak

1 Whole Wheat Tortilla

1/2 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

1 cup Baby Spinach

1/4 cup shredded Reduced-Fat Cheddar Cheese

1 spray Olive Oil Cooking Spray

PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat and lightly coat with olive oil spray.

  • 2

    Season the lean steak with salt and pepper. Sear the steak in the skillet for about 2-3 minutes per side until cooked to your desired doneness. Remove from heat and let it rest before slicing thinly.

  • 3

    In the same skillet, add the sliced red bell pepper and red onion. Sauté for 2-3 minutes until they begin to soften, then add the baby spinach and cook for another minute until wilted.

  • 4

    Lay the whole wheat tortilla on a flat surface. Evenly spread the sautéed veggies over half of the tortilla, layer the sliced steak, and sprinkle the shredded reduced-fat cheddar cheese on top.

  • 5

    Fold the tortilla over the filling to form a quesadilla. Return the quesadilla to the skillet and cook for 2 minutes on each side, pressing gently with a spatula, until the tortilla is crisp and the cheese is melted.

  • 6

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