Healthy Crispy Steak and Veggie Quesadillas

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

Healthy Crispy Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Healthy Crispy Steak and Veggie Quesadillas

A delicious, well-balanced quesadilla featuring tender, seasoned lean steak, crispy veggies, and a hint of melted reduced-fat cheese, all layered within a whole wheat tortilla. This meal combines satisfying textures and vibrant flavors while keeping the macros in check.

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NUTRITION

439kcal
Protein
35.5g
Fat
18.4g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Sirloin Steak

1 Whole Wheat Tortilla (8-inch)

1/4 cup Reduced-Fat Cheddar Cheese

1/2 cup Sliced Red Bell Pepper

1/4 cup Sliced Yellow Onion

1 tsp Olive Oil

1/2 tsp Cumin

1/2 tsp Chili Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the steak with salt, pepper, cumin, and chili powder on both sides.

  • 2

    Heat half the olive oil in a skillet over medium-high heat. Sear the steak for about 3-4 minutes per side until cooked to your desired level. Remove the steak, let it rest for a few minutes, and then slice thinly.

  • 3

    In the same skillet, add the remaining olive oil and sauté the sliced onions and red bell peppers until they are softened and slightly caramelized, around 3-4 minutes.

  • 4

    Lay out the whole wheat tortilla on a flat surface. Sprinkle the reduced-fat cheddar cheese evenly over one half of the tortilla.

  • 5

    Layer the sliced steak and sautéed veggies over the cheese. Fold the tortilla over to cover the filling.

  • 6

    Return the quesadilla to the skillet over medium heat. Press gently with a spatula and cook for about 2-3 minutes on each side until the tortilla is golden and the cheese is melted.

  • 7

    Remove from the skillet, slice into wedges, and serve warm.

Healthy Crispy Steak and Veggie Quesadillas

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

Healthy Crispy Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Healthy Crispy Steak and Veggie Quesadillas

A delicious, well-balanced quesadilla featuring tender, seasoned lean steak, crispy veggies, and a hint of melted reduced-fat cheese, all layered within a whole wheat tortilla. This meal combines satisfying textures and vibrant flavors while keeping the macros in check.

NUTRITION

439kcal
Protein
35.5g
Fat
18.4g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Sirloin Steak

1 Whole Wheat Tortilla (8-inch)

1/4 cup Reduced-Fat Cheddar Cheese

1/2 cup Sliced Red Bell Pepper

1/4 cup Sliced Yellow Onion

1 tsp Olive Oil

1/2 tsp Cumin

1/2 tsp Chili Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Season the steak with salt, pepper, cumin, and chili powder on both sides.

  • 2

    Heat half the olive oil in a skillet over medium-high heat. Sear the steak for about 3-4 minutes per side until cooked to your desired level. Remove the steak, let it rest for a few minutes, and then slice thinly.

  • 3

    In the same skillet, add the remaining olive oil and sauté the sliced onions and red bell peppers until they are softened and slightly caramelized, around 3-4 minutes.

  • 4

    Lay out the whole wheat tortilla on a flat surface. Sprinkle the reduced-fat cheddar cheese evenly over one half of the tortilla.

  • 5

    Layer the sliced steak and sautéed veggies over the cheese. Fold the tortilla over to cover the filling.

  • 6

    Return the quesadilla to the skillet over medium heat. Press gently with a spatula and cook for about 2-3 minutes on each side until the tortilla is golden and the cheese is melted.

  • 7

    Remove from the skillet, slice into wedges, and serve warm.