Sautéed Lean Steak and Vegetable Bowl with Creamy Provolone

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

Sautéed Lean Steak and Vegetable Bowl with Creamy Provolone

YOUR SOLIN GENERATED RECIPE

Sautéed Lean Steak and Vegetable Bowl with Creamy Provolone

Enjoy a vibrant bowl featuring thinly sliced lean steak sautéed with a medley of colorful vegetables. Finished with a creamy provolone topping, this dish perfectly balances savory flavors and a satisfying texture for a wholesome meal at any time of day.

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NUTRITION

338kcal
Protein
32.5g
Fat
19g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1/2 medium Red Bell Pepper

1/2 cup sliced Mushrooms

1/2 cup sliced Zucchini

1 cup Spinach

1 tsp Olive Oil

1 oz Creamy Provolone Cheese

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PREPARATION

  • 1

    Slice the lean steak into thin strips and season lightly with salt and pepper if desired.

  • 2

    Heat olive oil in a large skillet over medium-high heat.

  • 3

    Add the steak strips to the skillet and sear for 2-3 minutes on each side until browned but still slightly pink inside.

  • 4

    Reduce heat to medium, add the sliced red bell pepper, mushrooms, and zucchini to the skillet; sauté for about 4-5 minutes until the vegetables are tender but still crisp.

  • 5

    Fold in the spinach and cook for an additional minute until wilted.

  • 6

    Transfer the steak and vegetable mixture to a bowl and top with the creamy provolone cheese. Let the cheese soften over the warm mixture before serving.

Sautéed Lean Steak and Vegetable Bowl with Creamy Provolone

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

Sautéed Lean Steak and Vegetable Bowl with Creamy Provolone

YOUR SOLIN GENERATED RECIPE

Sautéed Lean Steak and Vegetable Bowl with Creamy Provolone

Enjoy a vibrant bowl featuring thinly sliced lean steak sautéed with a medley of colorful vegetables. Finished with a creamy provolone topping, this dish perfectly balances savory flavors and a satisfying texture for a wholesome meal at any time of day.

NUTRITION

338kcal
Protein
32.5g
Fat
19g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1/2 medium Red Bell Pepper

1/2 cup sliced Mushrooms

1/2 cup sliced Zucchini

1 cup Spinach

1 tsp Olive Oil

1 oz Creamy Provolone Cheese

PREPARATION

  • 1

    Slice the lean steak into thin strips and season lightly with salt and pepper if desired.

  • 2

    Heat olive oil in a large skillet over medium-high heat.

  • 3

    Add the steak strips to the skillet and sear for 2-3 minutes on each side until browned but still slightly pink inside.

  • 4

    Reduce heat to medium, add the sliced red bell pepper, mushrooms, and zucchini to the skillet; sauté for about 4-5 minutes until the vegetables are tender but still crisp.

  • 5

    Fold in the spinach and cook for an additional minute until wilted.

  • 6

    Transfer the steak and vegetable mixture to a bowl and top with the creamy provolone cheese. Let the cheese soften over the warm mixture before serving.