Crispy Lean Steak and Sautéed Pepper Quesadillas

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

Crispy Lean Steak and Sautéed Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Sautéed Pepper Quesadillas

Enjoy a sizzling combination of tender lean steak, vibrant sautéed bell peppers, and a sprinkle of low-fat cheese pressed between a crispy whole wheat tortilla. This quesadilla delivers a satisfying bite with a mix of smoky, savory flavors and just the right crunch, perfect for a balanced meal any time of day.

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NUTRITION

425kcal
Protein
37.8g
Fat
19.6g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheese

1/2 cup Sliced Bell Pepper

2 tbsp Sliced Onion

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Thinly slice the lean steak against the grain. Season with salt and pepper.

  • 2

    Heat the olive oil in a skillet over medium-high heat. Add the sliced onions and bell peppers, sautéing for about 3-4 minutes until slightly softened.

  • 3

    Add the steak slices to the skillet and cook for an additional 2-3 minutes until just cooked through, ensuring the meat remains tender.

  • 4

    Remove the steak and vegetable mixture from the skillet and set aside briefly.

  • 5

    Place the whole wheat tortilla in the skillet over medium heat. Evenly spread the steak and sautéed vegetables over one half of the tortilla.

  • 6

    Sprinkle the low-fat shredded cheese over the top, then fold the tortilla in half to create a quesadilla.

  • 7

    Press lightly and cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 8

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

Crispy Lean Steak and Sautéed Pepper Quesadillas

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

Crispy Lean Steak and Sautéed Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Sautéed Pepper Quesadillas

Enjoy a sizzling combination of tender lean steak, vibrant sautéed bell peppers, and a sprinkle of low-fat cheese pressed between a crispy whole wheat tortilla. This quesadilla delivers a satisfying bite with a mix of smoky, savory flavors and just the right crunch, perfect for a balanced meal any time of day.

NUTRITION

425kcal
Protein
37.8g
Fat
19.6g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheese

1/2 cup Sliced Bell Pepper

2 tbsp Sliced Onion

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Thinly slice the lean steak against the grain. Season with salt and pepper.

  • 2

    Heat the olive oil in a skillet over medium-high heat. Add the sliced onions and bell peppers, sautéing for about 3-4 minutes until slightly softened.

  • 3

    Add the steak slices to the skillet and cook for an additional 2-3 minutes until just cooked through, ensuring the meat remains tender.

  • 4

    Remove the steak and vegetable mixture from the skillet and set aside briefly.

  • 5

    Place the whole wheat tortilla in the skillet over medium heat. Evenly spread the steak and sautéed vegetables over one half of the tortilla.

  • 6

    Sprinkle the low-fat shredded cheese over the top, then fold the tortilla in half to create a quesadilla.

  • 7

    Press lightly and cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 8

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