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

Savor the satisfying crunch and tender essence of lean steak paired with vibrant sautéed bell peppers and onions, all enveloped in a warm, whole wheat tortilla. Finished with a sprinkle of reduced-fat cheese, this quesadilla balances bold flavors with a light, wholesome twist for a tasty meal any time of day.

Try 3 days free, then $12.99 / mo.

NUTRITION

405kcal
Protein
40g
Fat
16.6g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 Whole Wheat Tortilla

1/2 cup diced Bell Pepper

1/2 cup diced Onion

1/4 cup Reduced-Fat Shredded Cheese

2 sprays Olive Oil Cooking Spray

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a nonstick skillet over medium-high heat and lightly spray with olive oil.

  • 2

    Season the steak with salt and pepper, then cook for about 3-4 minutes per side until medium-rare or desired doneness. Remove from the skillet and let rest before slicing thinly.

  • 3

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

  • 4

    Place the whole wheat tortilla on a clean surface. Evenly spread the sautéed veggies over half of the tortilla.

  • 5

    Layer the sliced steak over the veggies and sprinkle with reduced-fat cheese.

  • 6

    Fold the tortilla to enclose the fillings. Return the quesadilla to the skillet over medium heat.

  • 7

    Cook each side for 2-3 minutes until the tortilla is crispy and the cheese is melted.

  • 8

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

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

Savor the satisfying crunch and tender essence of lean steak paired with vibrant sautéed bell peppers and onions, all enveloped in a warm, whole wheat tortilla. Finished with a sprinkle of reduced-fat cheese, this quesadilla balances bold flavors with a light, wholesome twist for a tasty meal any time of day.

NUTRITION

405kcal
Protein
40g
Fat
16.6g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 Whole Wheat Tortilla

1/2 cup diced Bell Pepper

1/2 cup diced Onion

1/4 cup Reduced-Fat Shredded Cheese

2 sprays Olive Oil Cooking Spray

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a nonstick skillet over medium-high heat and lightly spray with olive oil.

  • 2

    Season the steak with salt and pepper, then cook for about 3-4 minutes per side until medium-rare or desired doneness. Remove from the skillet and let rest before slicing thinly.

  • 3

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

  • 4

    Place the whole wheat tortilla on a clean surface. Evenly spread the sautéed veggies over half of the tortilla.

  • 5

    Layer the sliced steak over the veggies and sprinkle with reduced-fat cheese.

  • 6

    Fold the tortilla to enclose the fillings. Return the quesadilla to the skillet over medium heat.

  • 7

    Cook each side for 2-3 minutes until the tortilla is crispy and the cheese is melted.

  • 8

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