Crispy Steak and Veggie Quesadillas

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

Crispy Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Veggie Quesadillas

Enjoy a savory fusion of tender, seared steak paired with colorful sautéed peppers and onions, enveloped in a crisp whole wheat tortilla and lightly melted with reduced-fat cheddar cheese for a satisfying meal any time of day.

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NUTRITION

395kcal
Protein
33.6g
Fat
16.5g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Top Sirloin Steak

1 piece Whole Wheat Tortilla

1/4 cup Reduced-Fat Cheddar Cheese, shredded

1/4 cup Red Bell Pepper, diced

1/4 cup Yellow Onion, diced

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat a non-stick skillet or griddle over medium heat.

  • 2

    Season the steak lightly with salt and pepper. Sear the steak in a hot pan until medium-rare (about 2-3 minutes per side) then remove and let rest. Slice thinly against the grain.

  • 3

    In the same skillet, add olive oil and sauté the diced red bell pepper and yellow onion until softened, about 3-4 minutes.

  • 4

    Lay the whole wheat tortilla flat. On one half of the tortilla, sprinkle the shredded reduced-fat cheddar cheese. Layer the sliced steak and sautéed veggies on top of the cheese.

  • 5

    Fold the tortilla over to form a quesadilla. Place it in the skillet and cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 6

    Remove from the skillet, slice into wedges, and serve hot.

Crispy Steak and Veggie Quesadillas

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

Crispy Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Veggie Quesadillas

Enjoy a savory fusion of tender, seared steak paired with colorful sautéed peppers and onions, enveloped in a crisp whole wheat tortilla and lightly melted with reduced-fat cheddar cheese for a satisfying meal any time of day.

NUTRITION

395kcal
Protein
33.6g
Fat
16.5g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Top Sirloin Steak

1 piece Whole Wheat Tortilla

1/4 cup Reduced-Fat Cheddar Cheese, shredded

1/4 cup Red Bell Pepper, diced

1/4 cup Yellow Onion, diced

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat a non-stick skillet or griddle over medium heat.

  • 2

    Season the steak lightly with salt and pepper. Sear the steak in a hot pan until medium-rare (about 2-3 minutes per side) then remove and let rest. Slice thinly against the grain.

  • 3

    In the same skillet, add olive oil and sauté the diced red bell pepper and yellow onion until softened, about 3-4 minutes.

  • 4

    Lay the whole wheat tortilla flat. On one half of the tortilla, sprinkle the shredded reduced-fat cheddar cheese. Layer the sliced steak and sautéed veggies on top of the cheese.

  • 5

    Fold the tortilla over to form a quesadilla. Place it in the skillet and cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 6

    Remove from the skillet, slice into wedges, and serve hot.