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

Enjoy a satisfying and crispy quesadilla loaded with tender steak strips and a colorful medley of bell peppers and onions, all brought together with melted cheddar cheese in a whole wheat tortilla. This versatile dish works beautifully for breakfast, lunch, or dinner with a vibrant mix of textures and flavors.

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NUTRITION

425kcal
Protein
32.6g
Fat
23.7g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Flank Steak

1 Whole Wheat Tortilla

1/4 cup shredded Cheddar Cheese

1/4 cup diced Red Bell Pepper

1/4 cup diced Onion

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat.

  • 2

    Season the flank steak with salt, pepper, and your preferred spices. Cook the steak in the skillet for about 3-4 minutes per side or until it reaches your desired level of doneness. Remove from heat and thinly slice against the grain.

  • 3

    In the same skillet, add the olive oil and sauté the diced red bell pepper and onion until softened, about 3-4 minutes.

  • 4

    Lay the whole wheat tortilla flat. Sprinkle half of the shredded cheddar cheese onto one half of the tortilla. Layer on the sliced steak and sautéed veggies, then sprinkle the remaining cheese on top.

  • 5

    Fold the tortilla in half and return it to the skillet over medium heat. Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 6

    Remove from skillet, cut 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

Enjoy a satisfying and crispy quesadilla loaded with tender steak strips and a colorful medley of bell peppers and onions, all brought together with melted cheddar cheese in a whole wheat tortilla. This versatile dish works beautifully for breakfast, lunch, or dinner with a vibrant mix of textures and flavors.

NUTRITION

425kcal
Protein
32.6g
Fat
23.7g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Flank Steak

1 Whole Wheat Tortilla

1/4 cup shredded Cheddar Cheese

1/4 cup diced Red Bell Pepper

1/4 cup diced Onion

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat.

  • 2

    Season the flank steak with salt, pepper, and your preferred spices. Cook the steak in the skillet for about 3-4 minutes per side or until it reaches your desired level of doneness. Remove from heat and thinly slice against the grain.

  • 3

    In the same skillet, add the olive oil and sauté the diced red bell pepper and onion until softened, about 3-4 minutes.

  • 4

    Lay the whole wheat tortilla flat. Sprinkle half of the shredded cheddar cheese onto one half of the tortilla. Layer on the sliced steak and sautéed veggies, then sprinkle the remaining cheese on top.

  • 5

    Fold the tortilla in half and return it to the skillet over medium heat. Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 6

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