Crispy Lean Steak and Veggie Quesadillas

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

Crispy Lean Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Veggie Quesadillas

Enjoy a flavorful combination of lean steak and vibrant vegetables tucked between crispy whole wheat tortillas, with a melty touch of low-fat cheese. This quesadilla offers a satisfying crunch and a balance of savory protein and fresh veggie goodness, perfect for any meal of the day.

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NUTRITION

383kcal
Protein
39.2g
Fat
12.7g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Steak

1 medium Whole Wheat Tortilla

0.5 cup sliced Bell Pepper

0.25 cup sliced Red Onion

0.5 cup Spinach

0.25 cup Low-Fat Shredded Cheese

Cooking spray (1 spray Olive Oil Cooking Spray)

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PREPARATION

  • 1

    Thinly slice the lean steak against the grain. Season lightly with salt and pepper if desired.

  • 2

    In a skillet over medium-high heat, lightly spray with olive oil cooking spray and sear the steak slices for 2-3 minutes per side until just cooked through. Remove from the skillet and set aside.

  • 3

    In the same skillet, add the sliced bell pepper, red onion, and spinach. Sauté for 2-3 minutes until the vegetables soften slightly.

  • 4

    Lay out the whole wheat tortilla on a flat surface. Evenly distribute the sautéed vegetables and steak slices on one half of the tortilla. Sprinkle the low-fat shredded cheese on top.

  • 5

    Fold the tortilla over the filling to create a half-moon shape. Return the quesadilla to the skillet over medium heat and cook for 2-3 minutes on each side, pressing slightly, until the tortilla is crispy and the cheese begins to melt.

  • 6

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

Crispy Lean Steak and Veggie Quesadillas

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

Crispy Lean Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Veggie Quesadillas

Enjoy a flavorful combination of lean steak and vibrant vegetables tucked between crispy whole wheat tortillas, with a melty touch of low-fat cheese. This quesadilla offers a satisfying crunch and a balance of savory protein and fresh veggie goodness, perfect for any meal of the day.

NUTRITION

383kcal
Protein
39.2g
Fat
12.7g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Steak

1 medium Whole Wheat Tortilla

0.5 cup sliced Bell Pepper

0.25 cup sliced Red Onion

0.5 cup Spinach

0.25 cup Low-Fat Shredded Cheese

Cooking spray (1 spray Olive Oil Cooking Spray)

PREPARATION

  • 1

    Thinly slice the lean steak against the grain. Season lightly with salt and pepper if desired.

  • 2

    In a skillet over medium-high heat, lightly spray with olive oil cooking spray and sear the steak slices for 2-3 minutes per side until just cooked through. Remove from the skillet and set aside.

  • 3

    In the same skillet, add the sliced bell pepper, red onion, and spinach. Sauté for 2-3 minutes until the vegetables soften slightly.

  • 4

    Lay out the whole wheat tortilla on a flat surface. Evenly distribute the sautéed vegetables and steak slices on one half of the tortilla. Sprinkle the low-fat shredded cheese on top.

  • 5

    Fold the tortilla over the filling to create a half-moon shape. Return the quesadilla to the skillet over medium heat and cook for 2-3 minutes on each side, pressing slightly, until the tortilla is crispy and the cheese begins to melt.

  • 6

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