Crispy Lean Steak and Bell Pepper Quesadillas

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

Crispy Lean Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Bell Pepper Quesadillas

Enjoy a hearty and flavorful quesadilla featuring tender lean steak, crisp bell peppers, and a blend of sautéed onions, all enveloped in a warm whole wheat tortilla and lightly melted low-fat cheese. This dish is artfully prepared with just a hint of olive oil for a satisfying crunch and a balanced bite, making it ideal for a nourishing breakfast, lunch, or dinner.

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NUTRITION

405kcal
Protein
33.8g
Fat
16.5g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1 Whole Wheat Tortilla

1 oz Low-Fat Cheese

0.5 cup Red Bell Pepper slices

0.25 cup Onion slices

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat.

  • 2

    Slice the lean steak into thin strips and season with salt and pepper.

  • 3

    Sauté the steak in the skillet for about 3-4 minutes until just cooked through. Remove from the skillet and set aside.

  • 4

    In the same skillet, add olive oil and toss in sliced red bell peppers and onions. Sauté for 2-3 minutes until slightly softened while retaining their crunch.

  • 5

    Return the steak strips to the skillet and mix with the vegetables to combine flavors evenly.

  • 6

    Place the whole wheat tortilla in the skillet, spread a layer of low-fat cheese on one half, and evenly distribute the steak and vegetable mixture on top.

  • 7

    Fold the tortilla over to cover the filling and press down gently.

  • 8

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

  • 9

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

Crispy Lean Steak and Bell Pepper Quesadillas

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

Crispy Lean Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Bell Pepper Quesadillas

Enjoy a hearty and flavorful quesadilla featuring tender lean steak, crisp bell peppers, and a blend of sautéed onions, all enveloped in a warm whole wheat tortilla and lightly melted low-fat cheese. This dish is artfully prepared with just a hint of olive oil for a satisfying crunch and a balanced bite, making it ideal for a nourishing breakfast, lunch, or dinner.

NUTRITION

405kcal
Protein
33.8g
Fat
16.5g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1 Whole Wheat Tortilla

1 oz Low-Fat Cheese

0.5 cup Red Bell Pepper slices

0.25 cup Onion slices

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat.

  • 2

    Slice the lean steak into thin strips and season with salt and pepper.

  • 3

    Sauté the steak in the skillet for about 3-4 minutes until just cooked through. Remove from the skillet and set aside.

  • 4

    In the same skillet, add olive oil and toss in sliced red bell peppers and onions. Sauté for 2-3 minutes until slightly softened while retaining their crunch.

  • 5

    Return the steak strips to the skillet and mix with the vegetables to combine flavors evenly.

  • 6

    Place the whole wheat tortilla in the skillet, spread a layer of low-fat cheese on one half, and evenly distribute the steak and vegetable mixture on top.

  • 7

    Fold the tortilla over to cover the filling and press down gently.

  • 8

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

  • 9

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