Grilled Steak and Roasted Vegetable Deli Sandwich

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

Grilled Steak and Roasted Vegetable Deli Sandwich

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Roasted Vegetable Deli Sandwich

Savor a hearty deli sandwich featuring perfectly grilled top sirloin steak paired with a medley of roasted red peppers and zucchini, layered between whole-wheat bread with a hint of melty reduced-fat cheddar. This satisfying combination provides a robust boost of protein and flavor, making it an ideal, balanced lunch.

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NUTRITION

615kcal
Protein
59g
Fat
19g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

6 ounces Top Sirloin Steak

2 slices Whole-Wheat Bread

1 ounce Reduced-Fat Cheddar Cheese

1/2 cup Roasted Red Bell Pepper

1/2 cup Roasted Zucchini

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the top sirloin steak with salt and pepper, and grill for about 4-5 minutes per side or until it reaches your desired doneness.

  • 3

    While the steak is grilling, prepare the roasted vegetables. Toss sliced red bell pepper and zucchini in a small amount of olive oil, salt, and pepper, then roast in a preheated oven at 425°F for about 10-12 minutes until soft and slightly caramelized.

  • 4

    Lightly toast the whole-wheat bread slices on the grill or in a toaster.

  • 5

    Slice the grilled steak thinly against the grain. Layer the steak on one slice of bread, then add the roasted red pepper and zucchini. Top with the reduced-fat cheddar cheese.

  • 6

    Place the second slice of bread on top and press gently to secure the sandwich. Serve warm or at room temperature.

Grilled Steak and Roasted Vegetable Deli Sandwich

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

Grilled Steak and Roasted Vegetable Deli Sandwich

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Roasted Vegetable Deli Sandwich

Savor a hearty deli sandwich featuring perfectly grilled top sirloin steak paired with a medley of roasted red peppers and zucchini, layered between whole-wheat bread with a hint of melty reduced-fat cheddar. This satisfying combination provides a robust boost of protein and flavor, making it an ideal, balanced lunch.

NUTRITION

615kcal
Protein
59g
Fat
19g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

6 ounces Top Sirloin Steak

2 slices Whole-Wheat Bread

1 ounce Reduced-Fat Cheddar Cheese

1/2 cup Roasted Red Bell Pepper

1/2 cup Roasted Zucchini

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the top sirloin steak with salt and pepper, and grill for about 4-5 minutes per side or until it reaches your desired doneness.

  • 3

    While the steak is grilling, prepare the roasted vegetables. Toss sliced red bell pepper and zucchini in a small amount of olive oil, salt, and pepper, then roast in a preheated oven at 425°F for about 10-12 minutes until soft and slightly caramelized.

  • 4

    Lightly toast the whole-wheat bread slices on the grill or in a toaster.

  • 5

    Slice the grilled steak thinly against the grain. Layer the steak on one slice of bread, then add the roasted red pepper and zucchini. Top with the reduced-fat cheddar cheese.

  • 6

    Place the second slice of bread on top and press gently to secure the sandwich. Serve warm or at room temperature.