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

Enjoy a flavorful twist on quesadillas featuring tender lean steak, crisp sautéed veggies, and a sprinkle of low-fat cheese, all wrapped in a whole wheat tortilla. This dish balances a satisfying crunch with savory notes, making it a versatile option for breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

401kcal
Protein
38.7g
Fat
12.3g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 Whole Wheat Tortilla

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1/2 cup Fresh Spinach

1/4 cup Low-Fat Shredded Cheddar Cheese

Olive Oil Cooking Spray

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Thinly slice the lean steak against the grain.

  • 2

    Spray a non-stick skillet with olive oil cooking spray and heat over medium-high heat.

  • 3

    Sauté the sliced steak for 2-3 minutes per side until browned and cooked to desired doneness. Remove and set aside.

  • 4

    In the same skillet, add sliced red bell pepper, red onion, and fresh spinach. Cook for 2-3 minutes until the veggies are slightly softened.

  • 5

    Place the whole wheat tortilla on a clean surface. Evenly distribute the cooked steak, sautéed veggies, and sprinkle the low-fat shredded cheddar cheese over one half of the tortilla.

  • 6

    Fold the tortilla over to cover the filling.

  • 7

    Return the quesadilla to the skillet over medium heat. Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese has melted.

  • 8

    Remove from skillet, cut 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

Enjoy a flavorful twist on quesadillas featuring tender lean steak, crisp sautéed veggies, and a sprinkle of low-fat cheese, all wrapped in a whole wheat tortilla. This dish balances a satisfying crunch with savory notes, making it a versatile option for breakfast, lunch, or dinner.

NUTRITION

401kcal
Protein
38.7g
Fat
12.3g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 Whole Wheat Tortilla

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1/2 cup Fresh Spinach

1/4 cup Low-Fat Shredded Cheddar Cheese

Olive Oil Cooking Spray

PREPARATION

  • 1

    Thinly slice the lean steak against the grain.

  • 2

    Spray a non-stick skillet with olive oil cooking spray and heat over medium-high heat.

  • 3

    Sauté the sliced steak for 2-3 minutes per side until browned and cooked to desired doneness. Remove and set aside.

  • 4

    In the same skillet, add sliced red bell pepper, red onion, and fresh spinach. Cook for 2-3 minutes until the veggies are slightly softened.

  • 5

    Place the whole wheat tortilla on a clean surface. Evenly distribute the cooked steak, sautéed veggies, and sprinkle the low-fat shredded cheddar cheese over one half of the tortilla.

  • 6

    Fold the tortilla over to cover the filling.

  • 7

    Return the quesadilla to the skillet over medium heat. Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese has melted.

  • 8

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