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.

Lean Steak and Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Veggie Whole Wheat Quesadillas

Enjoy a tasty, satisfying quesadilla that juxtaposes tender lean steak with a burst of colorful sautéed peppers and onions, all tucked inside a warm whole wheat tortilla and lightly melted with reduced-fat cheese. This meal combines delicious flavors and textures that cater to a balanced, wholesome lifestyle.

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NUTRITION

355kcal
Protein
34.5g
Fat
11g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Steak

1 whole Wheat Tortilla

1/2 cup Mixed Bell Peppers and Onions

1/4 cup Reduced-Fat Shredded Cheddar Cheese

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PREPARATION

  • 1

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

  • 2

    Season the lean steak with salt and pepper. Cook the steak in the skillet for about 3-4 minutes per side until it reaches your desired doneness. Remove the steak and let it rest before slicing thinly.

  • 3

    In the same skillet, add the mixed bell peppers and onions. Sauté for 3-4 minutes until they are tender and slightly caramelized.

  • 4

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

  • 5

    Layer the sliced steak on top of the veggies and sprinkle the reduced-fat shredded cheese over the filling.

  • 6

    Fold the tortilla over to create a quesadilla. Place it back in the skillet over medium heat and cook for about 2-3 minutes on each side, or until the tortilla is golden and the cheese is melted.

  • 7

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

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.

Lean Steak and Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Veggie Whole Wheat Quesadillas

Enjoy a tasty, satisfying quesadilla that juxtaposes tender lean steak with a burst of colorful sautéed peppers and onions, all tucked inside a warm whole wheat tortilla and lightly melted with reduced-fat cheese. This meal combines delicious flavors and textures that cater to a balanced, wholesome lifestyle.

NUTRITION

355kcal
Protein
34.5g
Fat
11g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Steak

1 whole Wheat Tortilla

1/2 cup Mixed Bell Peppers and Onions

1/4 cup Reduced-Fat Shredded Cheddar Cheese

PREPARATION

  • 1

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

  • 2

    Season the lean steak with salt and pepper. Cook the steak in the skillet for about 3-4 minutes per side until it reaches your desired doneness. Remove the steak and let it rest before slicing thinly.

  • 3

    In the same skillet, add the mixed bell peppers and onions. Sauté for 3-4 minutes until they are tender and slightly caramelized.

  • 4

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

  • 5

    Layer the sliced steak on top of the veggies and sprinkle the reduced-fat shredded cheese over the filling.

  • 6

    Fold the tortilla over to create a quesadilla. Place it back in the skillet over medium heat and cook for about 2-3 minutes on each side, or until the tortilla is golden and the cheese is melted.

  • 7

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