Crispy Whole Wheat Steak and Bell 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 Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Steak and Bell Pepper Quesadillas

Enjoy a satisfying and balanced quesadilla featuring tender strips of lean sirloin steak combined with the vibrant crunch of bell peppers and onions, all embraced by crisp whole wheat tortillas and a touch of reduced-fat cheddar. This dish offers a harmonious mix of textures and flavors that will keep you energized and delighted, whether for breakfast, lunch, or dinner.

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NUTRITION

440kcal
Protein
37.8g
Fat
19.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Sirloin Steak

2 whole wheat 8-inch tortillas

1/2 cup bell peppers

1/4 cup diced onions

1/4 cup reduced-fat cheddar cheese

1 teaspoon olive oil

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

    Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the sliced steak and sauté until cooked to your desired level of doneness, about 3-4 minutes per side. Remove from skillet and set aside.

  • 3

    In the same skillet, add the diced onions and bell peppers. Sauté until softened and slightly charred, about 3-4 minutes.

  • 4

    Lay out the whole wheat tortillas on a clean surface. Distribute the cooked steak evenly over one half of each tortilla. Top with the sautéed vegetables and sprinkle with reduced-fat cheddar cheese.

  • 5

    Fold the tortillas in half to create a quesadilla. Wipe the skillet clean and return it over medium heat. Cook the quesadillas one at a time, about 2-3 minutes per side, until the tortillas are crispy and the cheese is melted.

  • 6

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

Crispy Whole Wheat Steak and Bell 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 Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Steak and Bell Pepper Quesadillas

Enjoy a satisfying and balanced quesadilla featuring tender strips of lean sirloin steak combined with the vibrant crunch of bell peppers and onions, all embraced by crisp whole wheat tortillas and a touch of reduced-fat cheddar. This dish offers a harmonious mix of textures and flavors that will keep you energized and delighted, whether for breakfast, lunch, or dinner.

NUTRITION

440kcal
Protein
37.8g
Fat
19.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Sirloin Steak

2 whole wheat 8-inch tortillas

1/2 cup bell peppers

1/4 cup diced onions

1/4 cup reduced-fat cheddar cheese

1 teaspoon olive oil

Salt and Pepper (to taste)

PREPARATION

  • 1

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

  • 2

    Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the sliced steak and sauté until cooked to your desired level of doneness, about 3-4 minutes per side. Remove from skillet and set aside.

  • 3

    In the same skillet, add the diced onions and bell peppers. Sauté until softened and slightly charred, about 3-4 minutes.

  • 4

    Lay out the whole wheat tortillas on a clean surface. Distribute the cooked steak evenly over one half of each tortilla. Top with the sautéed vegetables and sprinkle with reduced-fat cheddar cheese.

  • 5

    Fold the tortillas in half to create a quesadilla. Wipe the skillet clean and return it over medium heat. Cook the quesadillas one at a time, about 2-3 minutes per side, until the tortillas are crispy and the cheese is melted.

  • 6

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