Crispy Whole Wheat Steak and Sautéed Pepper Quesadillas

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

Crispy Whole Wheat Steak and Sautéed Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Steak and Sautéed Pepper Quesadillas

Enjoy a savory fusion of lean steak and vibrant sautéed peppers tucked inside a crispy whole wheat tortilla, accented by a hint of melted low-fat cheese. This dish marries the satisfying crunch of a well-toasted quesadilla with the robust flavor of seared sirloin, making it a delightful option for any meal of the day.

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NUTRITION

463kcal
Protein
36.3g
Fat
17.1g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Sirloin Steak (85g)

1 Whole Wheat Tortilla (50g)

1 oz Low-Fat Cheese (28g)

0.5 Medium Red Bell Pepper (60g)

0.5 Medium Yellow Bell Pepper (60g)

1 Small Red Onion (70g)

1 tsp Olive Oil (4.5g)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Slice the red and yellow bell peppers and red onion into thin strips.

  • 3

    Heat a non-stick skillet over medium-high heat. Add half the olive oil and quickly sear the steak slices until browned but still tender, about 2-3 minutes. Remove and set aside.

  • 4

    In the same skillet, add the remaining olive oil and sauté the bell peppers and red onion until they are soft and slightly charred, around 4-5 minutes. Season lightly with salt and pepper.

  • 5

    Lay the whole wheat tortilla flat and evenly distribute the sautéed vegetables over half of the tortilla. Add the seared steak slices on top, then sprinkle the low-fat cheese over the filling.

  • 6

    Fold the tortilla in half to encase the filling. Return the quesadilla to the skillet over medium heat and cook for 2-3 minutes per side or until the tortilla is crispy and the cheese has melted.

  • 7

    Remove from the skillet, cut into wedges if desired, and serve immediately.

Crispy Whole Wheat Steak and Sautéed Pepper Quesadillas

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

Crispy Whole Wheat Steak and Sautéed Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Steak and Sautéed Pepper Quesadillas

Enjoy a savory fusion of lean steak and vibrant sautéed peppers tucked inside a crispy whole wheat tortilla, accented by a hint of melted low-fat cheese. This dish marries the satisfying crunch of a well-toasted quesadilla with the robust flavor of seared sirloin, making it a delightful option for any meal of the day.

NUTRITION

463kcal
Protein
36.3g
Fat
17.1g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Sirloin Steak (85g)

1 Whole Wheat Tortilla (50g)

1 oz Low-Fat Cheese (28g)

0.5 Medium Red Bell Pepper (60g)

0.5 Medium Yellow Bell Pepper (60g)

1 Small Red Onion (70g)

1 tsp Olive Oil (4.5g)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the red and yellow bell peppers and red onion into thin strips.

  • 3

    Heat a non-stick skillet over medium-high heat. Add half the olive oil and quickly sear the steak slices until browned but still tender, about 2-3 minutes. Remove and set aside.

  • 4

    In the same skillet, add the remaining olive oil and sauté the bell peppers and red onion until they are soft and slightly charred, around 4-5 minutes. Season lightly with salt and pepper.

  • 5

    Lay the whole wheat tortilla flat and evenly distribute the sautéed vegetables over half of the tortilla. Add the seared steak slices on top, then sprinkle the low-fat cheese over the filling.

  • 6

    Fold the tortilla in half to encase the filling. Return the quesadilla to the skillet over medium heat and cook for 2-3 minutes per side or until the tortilla is crispy and the cheese has melted.

  • 7

    Remove from the skillet, cut into wedges if desired, and serve immediately.