Lean Steak and Crispy Veggie Whole Wheat Quesadillas

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

Lean Steak and Crispy Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Crispy Veggie Whole Wheat Quesadillas

Savor a delicious combination of lean steak, crisp bell peppers, and caramelized onions tucked between whole wheat tortillas, lightly toasted to perfection with a sprinkle of low-fat cheese. This quesadilla is the perfect balance of satisfying protein, fiber-rich veggies, and wholesome grains—an ideal meal that seamlessly fits into your clean eating and fitness-focused lifestyle.

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NUTRITION

360kcal
Protein
36.9g
Fat
12.5g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

2 Whole Wheat Tortillas

1/4 Red Bell Pepper (quartered)

1/4 Green Bell Pepper (quartered)

1/4 Medium Onion (quartered)

1/4 cup Low-Fat Shredded Cheese

1/2 tsp Olive Oil

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PREPARATION

  • 1

    Thinly slice the lean steak against the grain. Season lightly with salt and pepper if desired.

  • 2

    Heat the olive oil in a skillet over medium heat. Sauté the quartered red and green bell peppers along with the onion until they become slightly tender and charred in spots, about 3-4 minutes.

  • 3

    Remove the veggies from the skillet and set aside. In the same skillet, quickly sear the steak slices for 2-3 minutes on each side until they are cooked to your desired doneness.

  • 4

    Lay out the whole wheat tortillas on a clean surface. Distribute the cooked steak, sautéed veggies, and sprinkle the low-fat shredded cheese evenly on one half of each tortilla.

  • 5

    Fold the tortillas over to cover the fillings, and place them back in the skillet. Toast for about 2 minutes per side until the tortilla is crispy and the cheese has melted.

  • 6

    Remove from the skillet, slice into wedges, and serve warm.

Lean Steak and Crispy Veggie Whole Wheat Quesadillas

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

Lean Steak and Crispy Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Crispy Veggie Whole Wheat Quesadillas

Savor a delicious combination of lean steak, crisp bell peppers, and caramelized onions tucked between whole wheat tortillas, lightly toasted to perfection with a sprinkle of low-fat cheese. This quesadilla is the perfect balance of satisfying protein, fiber-rich veggies, and wholesome grains—an ideal meal that seamlessly fits into your clean eating and fitness-focused lifestyle.

NUTRITION

360kcal
Protein
36.9g
Fat
12.5g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

2 Whole Wheat Tortillas

1/4 Red Bell Pepper (quartered)

1/4 Green Bell Pepper (quartered)

1/4 Medium Onion (quartered)

1/4 cup Low-Fat Shredded Cheese

1/2 tsp Olive Oil

PREPARATION

  • 1

    Thinly slice the lean steak against the grain. Season lightly with salt and pepper if desired.

  • 2

    Heat the olive oil in a skillet over medium heat. Sauté the quartered red and green bell peppers along with the onion until they become slightly tender and charred in spots, about 3-4 minutes.

  • 3

    Remove the veggies from the skillet and set aside. In the same skillet, quickly sear the steak slices for 2-3 minutes on each side until they are cooked to your desired doneness.

  • 4

    Lay out the whole wheat tortillas on a clean surface. Distribute the cooked steak, sautéed veggies, and sprinkle the low-fat shredded cheese evenly on one half of each tortilla.

  • 5

    Fold the tortillas over to cover the fillings, and place them back in the skillet. Toast for about 2 minutes per side until the tortilla is crispy and the cheese has melted.

  • 6

    Remove from the skillet, slice into wedges, and serve warm.