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

Satisfy your cravings with this crispy, protein-packed quesadilla! Tender lean steak paired with a medley of colorful bell peppers, red onions, and fresh spinach is tucked into a whole wheat tortilla and finished with a light sauté in olive oil. Perfectly balanced and delightfully crispy, this quesadilla makes for a wholesome breakfast, lunch, or dinner delight.

Try 7 days free, then $12.99 / mo.

NUTRITION

379kcal
Protein
32g
Fat
14.7g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Sirloin Steak

1 Whole Wheat Tortilla

1/2 medium Bell Pepper

1 small Red Onion

1 cup Fresh Spinach

1 teaspoon Olive Oil

1 tablespoon Salsa

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat.

  • 2

    Season the lean steak with salt and pepper. Sear the steak for about 2-3 minutes per side until a crispy crust forms, then remove and let it rest for a few minutes before slicing thinly.

  • 3

    In the same skillet, add olive oil and sauté the sliced red onion and diced bell pepper until they begin to soften, about 3-4 minutes. Add the fresh spinach and stir until just wilted.

  • 4

    Lay the whole wheat tortilla on a clean surface and spread the sautéed veggies evenly over one half. Layer the sliced steak on top and drizzle with salsa.

  • 5

    Fold the tortilla over to form a half-moon and return to the skillet. Press down gently with a spatula and cook for another 2-3 minutes per side until the tortilla is crispy and golden.

  • 6

    Remove from the skillet, cut into wedges if desired, 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

Satisfy your cravings with this crispy, protein-packed quesadilla! Tender lean steak paired with a medley of colorful bell peppers, red onions, and fresh spinach is tucked into a whole wheat tortilla and finished with a light sauté in olive oil. Perfectly balanced and delightfully crispy, this quesadilla makes for a wholesome breakfast, lunch, or dinner delight.

NUTRITION

379kcal
Protein
32g
Fat
14.7g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Sirloin Steak

1 Whole Wheat Tortilla

1/2 medium Bell Pepper

1 small Red Onion

1 cup Fresh Spinach

1 teaspoon Olive Oil

1 tablespoon Salsa

PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat.

  • 2

    Season the lean steak with salt and pepper. Sear the steak for about 2-3 minutes per side until a crispy crust forms, then remove and let it rest for a few minutes before slicing thinly.

  • 3

    In the same skillet, add olive oil and sauté the sliced red onion and diced bell pepper until they begin to soften, about 3-4 minutes. Add the fresh spinach and stir until just wilted.

  • 4

    Lay the whole wheat tortilla on a clean surface and spread the sautéed veggies evenly over one half. Layer the sliced steak on top and drizzle with salsa.

  • 5

    Fold the tortilla over to form a half-moon and return to the skillet. Press down gently with a spatula and cook for another 2-3 minutes per side until the tortilla is crispy and golden.

  • 6

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