Crispy Lean Steak and Roasted Veggie Quesadillas

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

Crispy Lean Steak and Roasted Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Roasted Veggie Quesadillas

A savory, satisfying quesadilla combining thinly sliced lean steak with a medley of roasted veggies and a sprinkle of low-fat cheese, all sandwiched between a crispy whole wheat tortilla. This dish features a delightful balance of textures with crispy edges and tender fillings, perfect for a nourishing meal at any time of day.

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NUTRITION

435kcal
Protein
39.8g
Fat
18.6g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheese

1/2 cup Mixed Bell Peppers (sliced)

2 slices Red Onion

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a grill pan or skillet over medium-high heat. Lightly brush the lean steak with olive oil and season with salt and pepper.

  • 2

    Grill the steak for about 3-4 minutes per side until it reaches your desired level of doneness. Let it rest for 5 minutes, then thinly slice against the grain.

  • 3

    Meanwhile, in a separate pan, heat a teaspoon of olive oil over medium heat. Add the sliced bell peppers and red onion, and sauté until they are softened and slightly charred, about 5 minutes.

  • 4

    Assemble the quesadilla by laying the whole wheat tortilla flat, sprinkling the low-fat cheese over one half, and then adding the sliced steak and roasted veggies on top.

  • 5

    Fold the tortilla in half and place it in a clean, non-stick skillet over medium heat. Toast for 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 6

    Slice into wedges and serve immediately.

Crispy Lean Steak and Roasted Veggie Quesadillas

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

Crispy Lean Steak and Roasted Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Roasted Veggie Quesadillas

A savory, satisfying quesadilla combining thinly sliced lean steak with a medley of roasted veggies and a sprinkle of low-fat cheese, all sandwiched between a crispy whole wheat tortilla. This dish features a delightful balance of textures with crispy edges and tender fillings, perfect for a nourishing meal at any time of day.

NUTRITION

435kcal
Protein
39.8g
Fat
18.6g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheese

1/2 cup Mixed Bell Peppers (sliced)

2 slices Red Onion

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a grill pan or skillet over medium-high heat. Lightly brush the lean steak with olive oil and season with salt and pepper.

  • 2

    Grill the steak for about 3-4 minutes per side until it reaches your desired level of doneness. Let it rest for 5 minutes, then thinly slice against the grain.

  • 3

    Meanwhile, in a separate pan, heat a teaspoon of olive oil over medium heat. Add the sliced bell peppers and red onion, and sauté until they are softened and slightly charred, about 5 minutes.

  • 4

    Assemble the quesadilla by laying the whole wheat tortilla flat, sprinkling the low-fat cheese over one half, and then adding the sliced steak and roasted veggies on top.

  • 5

    Fold the tortilla in half and place it in a clean, non-stick skillet over medium heat. Toast for 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 6

    Slice into wedges and serve immediately.