Seared Steak and Veggie-Loaded Whole Wheat Quesadillas

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

Seared Steak and Veggie-Loaded Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Seared Steak and Veggie-Loaded Whole Wheat Quesadillas

Enjoy a delightful twist on quesadillas with perfectly seared steak, a colorful medley of sautéed bell peppers, red onions, and spinach, all embraced in a warm whole wheat tortilla smothered with a sprinkle of low-fat cheese. This dish marries robust flavors with a satisfying, nutrient-dense profile that's perfect for any meal of the day.

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NUTRITION

440kcal
Protein
35.2g
Fat
21.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Sirloin Steak

1 whole wheat tortilla

1/2 cup sliced red bell pepper

1/4 cup sliced red onion

1/2 cup fresh spinach

1/4 cup low-fat shredded cheese

1 tsp olive oil

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PREPARATION

  • 1

    Preheat a skillet over medium-high heat and add olive oil.

  • 2

    Season the sirloin steak with salt and pepper. Once the oil is hot, sear the steak for about 3-4 minutes per side until it reaches your desired doneness. Remove the steak and let it rest.

  • 3

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

  • 4

    Add the fresh spinach to the skillet and cook until just wilted, about 1 minute.

  • 5

    Thinly slice the rested steak against the grain.

  • 6

    Warm the whole wheat tortilla in a separate pan or microwave for a few seconds.

  • 7

    Layer the steak slices, sautéed veggies, and low-fat shredded cheese on one half of the tortilla.

  • 8

    Fold the tortilla over to create a half-moon shape and cook in the skillet over medium heat until the tortilla is golden and the cheese is melted, about 2-3 minutes per side.

  • 9

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

Seared Steak and Veggie-Loaded Whole Wheat Quesadillas

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

Seared Steak and Veggie-Loaded Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Seared Steak and Veggie-Loaded Whole Wheat Quesadillas

Enjoy a delightful twist on quesadillas with perfectly seared steak, a colorful medley of sautéed bell peppers, red onions, and spinach, all embraced in a warm whole wheat tortilla smothered with a sprinkle of low-fat cheese. This dish marries robust flavors with a satisfying, nutrient-dense profile that's perfect for any meal of the day.

NUTRITION

440kcal
Protein
35.2g
Fat
21.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Sirloin Steak

1 whole wheat tortilla

1/2 cup sliced red bell pepper

1/4 cup sliced red onion

1/2 cup fresh spinach

1/4 cup low-fat shredded cheese

1 tsp olive oil

PREPARATION

  • 1

    Preheat a skillet over medium-high heat and add olive oil.

  • 2

    Season the sirloin steak with salt and pepper. Once the oil is hot, sear the steak for about 3-4 minutes per side until it reaches your desired doneness. Remove the steak and let it rest.

  • 3

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

  • 4

    Add the fresh spinach to the skillet and cook until just wilted, about 1 minute.

  • 5

    Thinly slice the rested steak against the grain.

  • 6

    Warm the whole wheat tortilla in a separate pan or microwave for a few seconds.

  • 7

    Layer the steak slices, sautéed veggies, and low-fat shredded cheese on one half of the tortilla.

  • 8

    Fold the tortilla over to create a half-moon shape and cook in the skillet over medium heat until the tortilla is golden and the cheese is melted, about 2-3 minutes per side.

  • 9

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