Lean Steak Crispy Quesadillas with Sautéed Peppers and Onions

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

Lean Steak Crispy Quesadillas with Sautéed Peppers and Onions

YOUR SOLIN GENERATED RECIPE

Lean Steak Crispy Quesadillas with Sautéed Peppers and Onions

Savor the fusion of tender lean steak, melted reduced-fat cheddar, and the sweet crunch of sautéed peppers and onions nestled between a lightly crispy whole wheat tortilla. This quesadilla delivers a balanced mix of protein and fiber, with flavors that burst in every bite.

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NUTRITION

433kcal
Protein
36.7g
Fat
20.6g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Sirloin Steak

1 whole wheat tortilla (approx 60g)

1/4 cup shredded reduced-fat cheddar cheese

1/2 cup sliced red bell pepper

1/2 cup sliced onion

1 tsp olive oil

Salt and Pepper, to taste

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PREPARATION

  • 1

    Season the lean sirloin steak with salt and pepper. Heat a skillet over medium-high heat, and sear the steak for about 3-4 minutes per side until cooked to your desired doneness. Remove from heat and let it rest before slicing thinly.

  • 2

    In the same skillet, add olive oil and sauté the sliced bell peppers and onions over medium heat until softened and slightly caramelized, about 4-5 minutes. Season with a pinch of salt and pepper.

  • 3

    Heat a clean non-stick skillet over medium heat. Place the whole wheat tortilla on the skillet and sprinkle evenly with shredded reduced-fat cheddar cheese.

  • 4

    Arrange the sliced steak and sautéed peppers and onions evenly over half of the tortilla. Once the cheese starts to melt, fold the tortilla in half, pressing lightly to ensure even cooking.

  • 5

    Cook for an additional 2-3 minutes on each side until the quesadilla is crispy and golden. Remove, slice, and serve warm.

Lean Steak Crispy Quesadillas with Sautéed Peppers and Onions

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

Lean Steak Crispy Quesadillas with Sautéed Peppers and Onions

YOUR SOLIN GENERATED RECIPE

Lean Steak Crispy Quesadillas with Sautéed Peppers and Onions

Savor the fusion of tender lean steak, melted reduced-fat cheddar, and the sweet crunch of sautéed peppers and onions nestled between a lightly crispy whole wheat tortilla. This quesadilla delivers a balanced mix of protein and fiber, with flavors that burst in every bite.

NUTRITION

433kcal
Protein
36.7g
Fat
20.6g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Sirloin Steak

1 whole wheat tortilla (approx 60g)

1/4 cup shredded reduced-fat cheddar cheese

1/2 cup sliced red bell pepper

1/2 cup sliced onion

1 tsp olive oil

Salt and Pepper, to taste

PREPARATION

  • 1

    Season the lean sirloin steak with salt and pepper. Heat a skillet over medium-high heat, and sear the steak for about 3-4 minutes per side until cooked to your desired doneness. Remove from heat and let it rest before slicing thinly.

  • 2

    In the same skillet, add olive oil and sauté the sliced bell peppers and onions over medium heat until softened and slightly caramelized, about 4-5 minutes. Season with a pinch of salt and pepper.

  • 3

    Heat a clean non-stick skillet over medium heat. Place the whole wheat tortilla on the skillet and sprinkle evenly with shredded reduced-fat cheddar cheese.

  • 4

    Arrange the sliced steak and sautéed peppers and onions evenly over half of the tortilla. Once the cheese starts to melt, fold the tortilla in half, pressing lightly to ensure even cooking.

  • 5

    Cook for an additional 2-3 minutes on each side until the quesadilla is crispy and golden. Remove, slice, and serve warm.