Crispy Lean Steak and Fresh 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 Fresh Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Fresh Veggie Whole Wheat Quesadillas

Enjoy a vibrant quesadilla featuring tender, grilled lean steak paired with a medley of sautéed bell peppers, red onions, and fresh spinach. Wrapped in a whole wheat tortilla and lightly layered with reduced-fat cheddar, this dish offers a satisfying blend of crispy and fresh textures with a burst of savory flavor.

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NUTRITION

450kcal
Protein
38g
Fat
18.6g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Flank Steak

1 Whole Wheat Tortilla

1/2 cup Red Bell Pepper (sliced)

1/4 cup Red Onion (sliced)

1/2 cup Fresh Spinach

1 oz Reduced-Fat Cheddar Cheese

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Season the lean steak with salt, pepper, and your favorite spices. Grill for 3-4 minutes per side until it reaches your desired doneness. Let it rest for a few minutes, then slice thinly.

  • 3

    While the steak rests, heat a small non-stick skillet with olive oil over medium heat. Add the sliced red bell pepper and red onion, and sauté for 3-4 minutes until they become slightly soft. Toss in the fresh spinach and stir until just wilted.

  • 4

    Place the whole wheat tortilla on a flat surface and evenly layer the sautéed veggies, sliced steak, and sprinkle the reduced-fat cheddar cheese on top.

  • 5

    Fold the tortilla in half to form a quesadilla.

  • 6

    Heat a clean skillet over medium heat and cook the quesadilla for 2-3 minutes per side until it becomes crispy and the cheese melts.

  • 7

    Remove from the skillet, cut into wedges, and serve immediately.

Crispy Lean Steak and Fresh 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 Fresh Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Fresh Veggie Whole Wheat Quesadillas

Enjoy a vibrant quesadilla featuring tender, grilled lean steak paired with a medley of sautéed bell peppers, red onions, and fresh spinach. Wrapped in a whole wheat tortilla and lightly layered with reduced-fat cheddar, this dish offers a satisfying blend of crispy and fresh textures with a burst of savory flavor.

NUTRITION

450kcal
Protein
38g
Fat
18.6g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Flank Steak

1 Whole Wheat Tortilla

1/2 cup Red Bell Pepper (sliced)

1/4 cup Red Onion (sliced)

1/2 cup Fresh Spinach

1 oz Reduced-Fat Cheddar Cheese

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Season the lean steak with salt, pepper, and your favorite spices. Grill for 3-4 minutes per side until it reaches your desired doneness. Let it rest for a few minutes, then slice thinly.

  • 3

    While the steak rests, heat a small non-stick skillet with olive oil over medium heat. Add the sliced red bell pepper and red onion, and sauté for 3-4 minutes until they become slightly soft. Toss in the fresh spinach and stir until just wilted.

  • 4

    Place the whole wheat tortilla on a flat surface and evenly layer the sautéed veggies, sliced steak, and sprinkle the reduced-fat cheddar cheese on top.

  • 5

    Fold the tortilla in half to form a quesadilla.

  • 6

    Heat a clean skillet over medium heat and cook the quesadilla for 2-3 minutes per side until it becomes crispy and the cheese melts.

  • 7

    Remove from the skillet, cut into wedges, and serve immediately.