Crispy Lean Steak and Veggie Whole Wheat Quesadillas

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

Crispy Lean Steak and Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Veggie Whole Wheat Quesadillas

Enjoy a satisfying quesadilla featuring sizzling lean steak, fresh bell peppers, red onions, and baby spinach tucked inside a whole wheat tortilla with a sprinkle of low‐fat cheese. This dish offers a delightful balance of crisp textures and savory flavors, perfect for breakfast, lunch, or dinner.

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NUTRITION

349kcal
Protein
34.7g
Fat
11.7g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 Whole Wheat Tortilla

1/2 medium Bell Pepper

1/4 medium Red Onion

1 cup Baby Spinach

1/4 cup Low-Fat Shredded Cheese

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PREPARATION

  • 1

    Preheat a non-stick skillet or grill pan over medium-high heat.

  • 2

    Season the lean steak with salt, pepper, and your choice of additional spices if desired.

  • 3

    Cook the steak in the skillet for about 3-4 minutes per side for medium-rare, ensuring it gets a nice crispy exterior. Once cooked, let it rest for a couple of minutes before slicing thinly.

  • 4

    In the same skillet, add a light spray of cooking oil and sauté the sliced bell pepper, red onion, and baby spinach until just softened, about 2-3 minutes.

  • 5

    Place the whole wheat tortilla on a clean surface and layer with the sautéed veggies, sliced steak, and sprinkle the low-fat shredded cheese evenly over the top.

  • 6

    Fold the tortilla in half to encase the filling and return it to the skillet. Press down gently with a spatula and cook for 2-3 minutes on each side until the tortilla is toasted and the cheese is melted.

  • 7

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

Crispy Lean Steak and Veggie Whole Wheat Quesadillas

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

Crispy Lean Steak and Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Veggie Whole Wheat Quesadillas

Enjoy a satisfying quesadilla featuring sizzling lean steak, fresh bell peppers, red onions, and baby spinach tucked inside a whole wheat tortilla with a sprinkle of low‐fat cheese. This dish offers a delightful balance of crisp textures and savory flavors, perfect for breakfast, lunch, or dinner.

NUTRITION

349kcal
Protein
34.7g
Fat
11.7g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 Whole Wheat Tortilla

1/2 medium Bell Pepper

1/4 medium Red Onion

1 cup Baby Spinach

1/4 cup Low-Fat Shredded Cheese

PREPARATION

  • 1

    Preheat a non-stick skillet or grill pan over medium-high heat.

  • 2

    Season the lean steak with salt, pepper, and your choice of additional spices if desired.

  • 3

    Cook the steak in the skillet for about 3-4 minutes per side for medium-rare, ensuring it gets a nice crispy exterior. Once cooked, let it rest for a couple of minutes before slicing thinly.

  • 4

    In the same skillet, add a light spray of cooking oil and sauté the sliced bell pepper, red onion, and baby spinach until just softened, about 2-3 minutes.

  • 5

    Place the whole wheat tortilla on a clean surface and layer with the sautéed veggies, sliced steak, and sprinkle the low-fat shredded cheese evenly over the top.

  • 6

    Fold the tortilla in half to encase the filling and return it to the skillet. Press down gently with a spatula and cook for 2-3 minutes on each side until the tortilla is toasted and the cheese is melted.

  • 7

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