Crispy 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.

Crispy Lean Steak and Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Veggie Whole Wheat Quesadillas

Enjoy a crisp, savory quesadilla packed with lean steak, colorful bell peppers, caramelized onions, and a handful of fresh spinach, all melted together with a touch of reduced-fat cheddar. This satisfying dish delivers balanced nutrients and a delightful crunch with every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

363kcal
Protein
32.3g
Fat
12.8g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak (Top Sirloin)

1 Whole Wheat Tortilla

0.5 cup Sliced Red Bell Pepper

0.25 cup Sliced Onion

0.5 cup Fresh Spinach

0.25 cup Reduced-Fat Cheddar Cheese

1 tsp Olive Oil

Spices: Salt, Pepper, Garlic Powder, Cumin

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Season the lean steak generously with salt, pepper, garlic powder, and cumin. Sear the steak in the skillet for about 2-3 minutes on each side until it reaches your desired doneness. Remove from the skillet and let it rest, then slice thinly.

  • 3

    In the same skillet, add sliced onions and red bell pepper, sautéing until they become soft and slightly caramelized, about 3-4 minutes. Stir in the fresh spinach for the last minute until just wilted.

  • 4

    Lay the whole wheat tortilla flat on a clean surface. Evenly layer the cooked steak slices, sautéed veggies, and sprinkle the reduced-fat cheddar cheese over the top.

  • 5

    Fold the tortilla in half to form a quesadilla. Return it to the skillet on medium heat. Cook for about 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 6

    Remove from heat, cut into wedges, and serve immediately.

Crispy 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.

Crispy Lean Steak and Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Veggie Whole Wheat Quesadillas

Enjoy a crisp, savory quesadilla packed with lean steak, colorful bell peppers, caramelized onions, and a handful of fresh spinach, all melted together with a touch of reduced-fat cheddar. This satisfying dish delivers balanced nutrients and a delightful crunch with every bite.

NUTRITION

363kcal
Protein
32.3g
Fat
12.8g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak (Top Sirloin)

1 Whole Wheat Tortilla

0.5 cup Sliced Red Bell Pepper

0.25 cup Sliced Onion

0.5 cup Fresh Spinach

0.25 cup Reduced-Fat Cheddar Cheese

1 tsp Olive Oil

Spices: Salt, Pepper, Garlic Powder, Cumin

PREPARATION

  • 1

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

  • 2

    Season the lean steak generously with salt, pepper, garlic powder, and cumin. Sear the steak in the skillet for about 2-3 minutes on each side until it reaches your desired doneness. Remove from the skillet and let it rest, then slice thinly.

  • 3

    In the same skillet, add sliced onions and red bell pepper, sautéing until they become soft and slightly caramelized, about 3-4 minutes. Stir in the fresh spinach for the last minute until just wilted.

  • 4

    Lay the whole wheat tortilla flat on a clean surface. Evenly layer the cooked steak slices, sautéed veggies, and sprinkle the reduced-fat cheddar cheese over the top.

  • 5

    Fold the tortilla in half to form a quesadilla. Return it to the skillet on medium heat. Cook for about 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 6

    Remove from heat, cut into wedges, and serve immediately.