Lean Steak and Sautéed Vegetable Bowl with Creamy Provolone

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

Lean Steak and Sautéed Vegetable Bowl with Creamy Provolone

YOUR SOLIN GENERATED RECIPE

Lean Steak and Sautéed Vegetable Bowl with Creamy Provolone

Savor a lean and flavorful meal featuring tender slices of lean steak paired with a medley of sautéed bell pepper and zucchini, finished with a melty slice of provolone cheese. This bowl offers a satisfying balance of hearty protein, vibrant vegetables, and a creamy finish, making it perfect for a nutritious lunch or dinner.

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NUTRITION

375kcal
Protein
33.5g
Fat
21.5g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 oz Provolone Cheese

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1 tsp Olive Oil

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PREPARATION

  • 1

    Season the lean steak with salt and pepper (or your favorite steak seasoning) on both sides.

  • 2

    Heat a non-stick skillet over medium-high heat and cook the steak for about 3-4 minutes per side or until it reaches your desired doneness; remove and let it rest.

  • 3

    In the same skillet, add the olive oil and sauté the chopped red bell pepper and sliced zucchini over medium heat for 4-5 minutes until they are tender but still retain a bit of crunch.

  • 4

    Thinly slice the rested steak and plate it over the bed of sautéed vegetables.

  • 5

    Lay the slice of provolone cheese on top of the warm steak so it softens slightly, then serve immediately.

Lean Steak and Sautéed Vegetable Bowl with Creamy Provolone

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

Lean Steak and Sautéed Vegetable Bowl with Creamy Provolone

YOUR SOLIN GENERATED RECIPE

Lean Steak and Sautéed Vegetable Bowl with Creamy Provolone

Savor a lean and flavorful meal featuring tender slices of lean steak paired with a medley of sautéed bell pepper and zucchini, finished with a melty slice of provolone cheese. This bowl offers a satisfying balance of hearty protein, vibrant vegetables, and a creamy finish, making it perfect for a nutritious lunch or dinner.

NUTRITION

375kcal
Protein
33.5g
Fat
21.5g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 oz Provolone Cheese

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1 tsp Olive Oil

PREPARATION

  • 1

    Season the lean steak with salt and pepper (or your favorite steak seasoning) on both sides.

  • 2

    Heat a non-stick skillet over medium-high heat and cook the steak for about 3-4 minutes per side or until it reaches your desired doneness; remove and let it rest.

  • 3

    In the same skillet, add the olive oil and sauté the chopped red bell pepper and sliced zucchini over medium heat for 4-5 minutes until they are tender but still retain a bit of crunch.

  • 4

    Thinly slice the rested steak and plate it over the bed of sautéed vegetables.

  • 5

    Lay the slice of provolone cheese on top of the warm steak so it softens slightly, then serve immediately.