Healthy Steak and Veggie Quesadillas

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

Healthy Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Healthy Steak and Veggie Quesadillas

Savor a satisfying quesadilla made with lean steak, vibrant sautéed bell peppers and onions, and a blend of reduced-fat cheddar melted perfectly between a whole wheat tortilla. This dish strikes a perfect balance of protein and wholesome flavors, ideal for any meal of the day.

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NUTRITION

380kcal
Protein
35.5g
Fat
16.5g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1 Whole Wheat Tortilla

1/3 cup Reduced-Fat Cheddar Cheese

1/2 cup Mixed Bell Peppers & Red Onions

1 tsp Olive Oil

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PREPARATION

  • 1

    Thinly slice the lean steak against the grain and season with salt and pepper to taste.

  • 2

    Heat the olive oil in a non-stick pan over medium heat. Add the sliced steak and cook until browned and just cooked through, about 2-3 minutes per side. Remove the steak and set aside.

  • 3

    In the same pan, add the mixed bell peppers and red onions. Sauté for 3-4 minutes until softened.

  • 4

    Return the steak to the pan and mix with the vegetables.

  • 5

    Place the whole wheat tortilla on a clean surface, and evenly sprinkle the reduced-fat cheddar cheese over half of the tortilla.

  • 6

    Spread the steak and veggie mixture over the cheese, then fold the tortilla in half to enclose the filling.

  • 7

    Heat a clean non-stick skillet over medium-low heat. Place the quesadilla in the skillet and cook for 2-3 minutes on each side until the tortilla is golden and the cheese is melted.

  • 8

    Cut into wedges and serve warm.

Healthy Steak and Veggie Quesadillas

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

Healthy Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Healthy Steak and Veggie Quesadillas

Savor a satisfying quesadilla made with lean steak, vibrant sautéed bell peppers and onions, and a blend of reduced-fat cheddar melted perfectly between a whole wheat tortilla. This dish strikes a perfect balance of protein and wholesome flavors, ideal for any meal of the day.

NUTRITION

380kcal
Protein
35.5g
Fat
16.5g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1 Whole Wheat Tortilla

1/3 cup Reduced-Fat Cheddar Cheese

1/2 cup Mixed Bell Peppers & Red Onions

1 tsp Olive Oil

PREPARATION

  • 1

    Thinly slice the lean steak against the grain and season with salt and pepper to taste.

  • 2

    Heat the olive oil in a non-stick pan over medium heat. Add the sliced steak and cook until browned and just cooked through, about 2-3 minutes per side. Remove the steak and set aside.

  • 3

    In the same pan, add the mixed bell peppers and red onions. Sauté for 3-4 minutes until softened.

  • 4

    Return the steak to the pan and mix with the vegetables.

  • 5

    Place the whole wheat tortilla on a clean surface, and evenly sprinkle the reduced-fat cheddar cheese over half of the tortilla.

  • 6

    Spread the steak and veggie mixture over the cheese, then fold the tortilla in half to enclose the filling.

  • 7

    Heat a clean non-stick skillet over medium-low heat. Place the quesadilla in the skillet and cook for 2-3 minutes on each side until the tortilla is golden and the cheese is melted.

  • 8

    Cut into wedges and serve warm.