Lean Steak and Roasted Veggie Quesadillas

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

Lean Steak and Roasted Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Roasted Veggie Quesadillas

A vibrant and satisfying quesadilla featuring tender slices of lean steak paired with colorful roasted bell peppers and onions, all held together in a warm, whole wheat tortilla and lightly melted with reduced fat cheese. This dish offers a balance of protein and veggies, making it a flavorful option for any meal.

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NUTRITION

390kcal
Protein
32.8g
Fat
14.5g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Steak (Sirloin)

1 medium Whole Wheat Tortilla

1/2 cup Bell Pepper (sliced)

1/4 cup Onion (sliced)

1/4 cup Reduced Fat Cheddar Cheese

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PREPARATION

  • 1

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

  • 2

    Season the lean steak lightly with salt and pepper, and grill for about 3-4 minutes per side until cooked to your preferred doneness. Let it rest for a few minutes before slicing thinly.

  • 3

    Meanwhile, in a separate pan, lightly sauté the sliced bell pepper and onion until they are tender and slightly caramelized.

  • 4

    Warm the whole wheat tortilla in a dry skillet for about 30 seconds on each side.

  • 5

    Assemble the quesadilla by layering the sliced steak, roasted bell pepper and onion, and sprinkle the reduced fat cheddar cheese evenly over half of the tortilla.

  • 6

    Fold the tortilla in half over the filling and place it back in the skillet on medium heat. Cook for 2-3 minutes on each side until the cheese melts and the tortilla is golden and crispy.

  • 7

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

Lean Steak and Roasted Veggie Quesadillas

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

Lean Steak and Roasted Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Roasted Veggie Quesadillas

A vibrant and satisfying quesadilla featuring tender slices of lean steak paired with colorful roasted bell peppers and onions, all held together in a warm, whole wheat tortilla and lightly melted with reduced fat cheese. This dish offers a balance of protein and veggies, making it a flavorful option for any meal.

NUTRITION

390kcal
Protein
32.8g
Fat
14.5g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Steak (Sirloin)

1 medium Whole Wheat Tortilla

1/2 cup Bell Pepper (sliced)

1/4 cup Onion (sliced)

1/4 cup Reduced Fat Cheddar Cheese

PREPARATION

  • 1

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

  • 2

    Season the lean steak lightly with salt and pepper, and grill for about 3-4 minutes per side until cooked to your preferred doneness. Let it rest for a few minutes before slicing thinly.

  • 3

    Meanwhile, in a separate pan, lightly sauté the sliced bell pepper and onion until they are tender and slightly caramelized.

  • 4

    Warm the whole wheat tortilla in a dry skillet for about 30 seconds on each side.

  • 5

    Assemble the quesadilla by layering the sliced steak, roasted bell pepper and onion, and sprinkle the reduced fat cheddar cheese evenly over half of the tortilla.

  • 6

    Fold the tortilla in half over the filling and place it back in the skillet on medium heat. Cook for 2-3 minutes on each side until the cheese melts and the tortilla is golden and crispy.

  • 7

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