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 the satisfying crunch and savory flavor of thinly sliced lean steak paired with colorful bell peppers and onions, tucked into a whole wheat tortilla and melted with a sprinkle of reduced-fat cheddar. This quesadilla strikes a perfect balance of protein and wholesome carbs, making it a versatile meal that’s delicious any time of day.

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NUTRITION

393kcal
Protein
32.8g
Fat
15.6g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1 Whole Wheat Tortilla (medium)

1/4 cup chopped Red Bell Pepper

1/4 cup chopped Onion

1/4 cup Reduced-Fat Cheddar Cheese (shredded)

Olive Oil Spray

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and lightly spray with olive oil.

  • 3

    Sauté the steak slices for about 2-3 minutes until browned but not overcooked, then remove and set aside.

  • 4

    In the same skillet, add the chopped red bell pepper and onion. Sauté for 2-3 minutes until they soften slightly.

  • 5

    Return the steak to the skillet and toss with the veggies briefly to mix flavors.

  • 6

    Lay out the whole wheat tortilla on a flat surface. Evenly distribute the steak and veggie mixture over one half of the tortilla and sprinkle the shredded reduced-fat cheddar cheese on top.

  • 7

    Fold the tortilla in half and return it to the skillet over medium heat. Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese has melted.

  • 8

    Remove from heat, cut into wedges if desired, and serve warm.

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 the satisfying crunch and savory flavor of thinly sliced lean steak paired with colorful bell peppers and onions, tucked into a whole wheat tortilla and melted with a sprinkle of reduced-fat cheddar. This quesadilla strikes a perfect balance of protein and wholesome carbs, making it a versatile meal that’s delicious any time of day.

NUTRITION

393kcal
Protein
32.8g
Fat
15.6g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1 Whole Wheat Tortilla (medium)

1/4 cup chopped Red Bell Pepper

1/4 cup chopped Onion

1/4 cup Reduced-Fat Cheddar Cheese (shredded)

Olive Oil Spray

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and lightly spray with olive oil.

  • 3

    Sauté the steak slices for about 2-3 minutes until browned but not overcooked, then remove and set aside.

  • 4

    In the same skillet, add the chopped red bell pepper and onion. Sauté for 2-3 minutes until they soften slightly.

  • 5

    Return the steak to the skillet and toss with the veggies briefly to mix flavors.

  • 6

    Lay out the whole wheat tortilla on a flat surface. Evenly distribute the steak and veggie mixture over one half of the tortilla and sprinkle the shredded reduced-fat cheddar cheese on top.

  • 7

    Fold the tortilla in half and return it to the skillet over medium heat. Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese has melted.

  • 8

    Remove from heat, cut into wedges if desired, and serve warm.