Crispy Steak and Loaded Veggie Quesadillas

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

Crispy Steak and Loaded Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Loaded Veggie Quesadillas

Savor a delicious fusion of crispy, pan-seared lean steak nestled between a whole wheat tortilla loaded with a colorful medley of sautéed bell peppers, red onions, and fresh spinach, all accented with a sprinkle of reduced-fat cheddar. This quesadilla delivers a satisfying crunch and a burst of flavors, perfect for a balanced meal any time of day.

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NUTRITION

384kcal
Protein
32.5g
Fat
16.8g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Sirloin Steak

1 whole Wheat Tortilla

0.5 oz Reduced-Fat Cheddar Cheese

1/4 medium Red Bell Pepper

1/4 medium Red Onion

1 cup Fresh Spinach

1 tsp Olive Oil

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick pan over medium-high heat and add the steak slices, cooking until they are crispy on the edges and cooked through, about 3-4 minutes per side.

  • 3

    Remove the steak and in the same pan, add the quartered red bell pepper and red onion, sautéing for 2-3 minutes until they begin to soften.

  • 4

    Mix in the fresh spinach and cook for another minute until just wilted.

  • 5

    Lay the whole wheat tortilla flat and evenly distribute the sautéed veggies, then layer the crispy steak over the top.

  • 6

    Sprinkle the reduced-fat cheddar cheese over the filling and fold the tortilla in half.

  • 7

    Return the quesadilla to the pan over medium heat and cook for about 2 minutes per side until the tortilla is crispy and the cheese is melted.

  • 8

    Slice into wedges and serve warm.

Crispy Steak and Loaded Veggie Quesadillas

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

Crispy Steak and Loaded Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Loaded Veggie Quesadillas

Savor a delicious fusion of crispy, pan-seared lean steak nestled between a whole wheat tortilla loaded with a colorful medley of sautéed bell peppers, red onions, and fresh spinach, all accented with a sprinkle of reduced-fat cheddar. This quesadilla delivers a satisfying crunch and a burst of flavors, perfect for a balanced meal any time of day.

NUTRITION

384kcal
Protein
32.5g
Fat
16.8g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Sirloin Steak

1 whole Wheat Tortilla

0.5 oz Reduced-Fat Cheddar Cheese

1/4 medium Red Bell Pepper

1/4 medium Red Onion

1 cup Fresh Spinach

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick pan over medium-high heat and add the steak slices, cooking until they are crispy on the edges and cooked through, about 3-4 minutes per side.

  • 3

    Remove the steak and in the same pan, add the quartered red bell pepper and red onion, sautéing for 2-3 minutes until they begin to soften.

  • 4

    Mix in the fresh spinach and cook for another minute until just wilted.

  • 5

    Lay the whole wheat tortilla flat and evenly distribute the sautéed veggies, then layer the crispy steak over the top.

  • 6

    Sprinkle the reduced-fat cheddar cheese over the filling and fold the tortilla in half.

  • 7

    Return the quesadilla to the pan over medium heat and cook for about 2 minutes per side until the tortilla is crispy and the cheese is melted.

  • 8

    Slice into wedges and serve warm.