Crispy Whole Wheat Steak and Veggie Quesadillas

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

Crispy Whole Wheat Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Steak and Veggie Quesadillas

Enjoy a satisfying and flavorful quesadilla featuring tender lean steak, vibrant bell peppers, sweet red onions, and a hint of spinach, all sandwiched in a crispy whole wheat tortilla with a melty layer of low-fat cheese. Perfect for a balanced meal any time of day.

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NUTRITION

374kcal
Protein
34g
Fat
14.5g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak (Top Sirloin)

1 Whole Wheat Tortilla

1/2 cup Mixed Bell Peppers

1/4 cup Chopped Red Onion

1/4 cup Fresh Spinach

1/4 cup Low-Fat Shredded Cheese

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat and add olive oil.

  • 2

    Season the lean steak lightly with salt and pepper; once the oil is hot, sear the steak for about 2-3 minutes per side until cooked to your desired doneness, then remove and let rest.

  • 3

    In the same skillet, add the chopped red onion and bell peppers. Sauté for about 2-3 minutes until softened.

  • 4

    Thinly slice the rested steak and add it back to the skillet along with the fresh spinach, allowing the spinach to wilt slightly.

  • 5

    Place the whole wheat tortilla on a clean section of the skillet. Spread the steak and vegetable mixture evenly over half of the tortilla and sprinkle the low-fat cheese on top.

  • 6

    Fold the tortilla over to create a quesadilla. Cook for an additional 2-3 minutes per side, pressing lightly, until the tortilla is crispy and the cheese is melted.

  • 7

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

Crispy Whole Wheat Steak and Veggie Quesadillas

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

Crispy Whole Wheat Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Steak and Veggie Quesadillas

Enjoy a satisfying and flavorful quesadilla featuring tender lean steak, vibrant bell peppers, sweet red onions, and a hint of spinach, all sandwiched in a crispy whole wheat tortilla with a melty layer of low-fat cheese. Perfect for a balanced meal any time of day.

NUTRITION

374kcal
Protein
34g
Fat
14.5g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak (Top Sirloin)

1 Whole Wheat Tortilla

1/2 cup Mixed Bell Peppers

1/4 cup Chopped Red Onion

1/4 cup Fresh Spinach

1/4 cup Low-Fat Shredded Cheese

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat and add olive oil.

  • 2

    Season the lean steak lightly with salt and pepper; once the oil is hot, sear the steak for about 2-3 minutes per side until cooked to your desired doneness, then remove and let rest.

  • 3

    In the same skillet, add the chopped red onion and bell peppers. Sauté for about 2-3 minutes until softened.

  • 4

    Thinly slice the rested steak and add it back to the skillet along with the fresh spinach, allowing the spinach to wilt slightly.

  • 5

    Place the whole wheat tortilla on a clean section of the skillet. Spread the steak and vegetable mixture evenly over half of the tortilla and sprinkle the low-fat cheese on top.

  • 6

    Fold the tortilla over to create a quesadilla. Cook for an additional 2-3 minutes per side, pressing lightly, until the tortilla is crispy and the cheese is melted.

  • 7

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