Crispy Lean Steak and Veggie Quesadilla

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

Crispy Lean Steak and Veggie Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Veggie Quesadilla

Savor the satisfying crunch of a crispy, lean steak quesadilla filled with tender strips of lean sirloin, vibrant bell peppers, sweet onions, and fresh spinach, all held together by a warm whole wheat tortilla and a sprinkle of reduced-fat cheese. This balanced, nutrient-driven dish is perfect for any meal, delivering a harmonious blend of protein, fiber, and savory flavor in every bite.

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NUTRITION

460kcal
Protein
36.6g
Fat
20.8g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Sirloin Steak

1 Whole Wheat Tortilla

1/4 medium Red Bell Pepper

1/4 cup chopped Yellow Onion

1 cup Fresh Spinach

1/4 cup Reduced-Fat Shredded Cheese

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the lean sirloin steak with salt and pepper, and sear it in the skillet for about 2-3 minutes per side until cooked to your desired doneness. Remove and let it rest before slicing into thin strips.

  • 3

    In the same skillet, add chopped yellow onion, red bell pepper, and fresh spinach; sauté for 2-3 minutes until the vegetables are slightly softened.

  • 4

    Place the whole wheat tortilla on a clean surface and evenly distribute the sautéed veggies over half of the tortilla.

  • 5

    Layer the sliced steak on top of the veggies, then sprinkle with reduced-fat shredded cheese.

  • 6

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

  • 7

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

Crispy Lean Steak and Veggie Quesadilla

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

Crispy Lean Steak and Veggie Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Veggie Quesadilla

Savor the satisfying crunch of a crispy, lean steak quesadilla filled with tender strips of lean sirloin, vibrant bell peppers, sweet onions, and fresh spinach, all held together by a warm whole wheat tortilla and a sprinkle of reduced-fat cheese. This balanced, nutrient-driven dish is perfect for any meal, delivering a harmonious blend of protein, fiber, and savory flavor in every bite.

NUTRITION

460kcal
Protein
36.6g
Fat
20.8g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Sirloin Steak

1 Whole Wheat Tortilla

1/4 medium Red Bell Pepper

1/4 cup chopped Yellow Onion

1 cup Fresh Spinach

1/4 cup Reduced-Fat Shredded Cheese

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the lean sirloin steak with salt and pepper, and sear it in the skillet for about 2-3 minutes per side until cooked to your desired doneness. Remove and let it rest before slicing into thin strips.

  • 3

    In the same skillet, add chopped yellow onion, red bell pepper, and fresh spinach; sauté for 2-3 minutes until the vegetables are slightly softened.

  • 4

    Place the whole wheat tortilla on a clean surface and evenly distribute the sautéed veggies over half of the tortilla.

  • 5

    Layer the sliced steak on top of the veggies, then sprinkle with reduced-fat shredded cheese.

  • 6

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

  • 7

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