Sautéed Steak and Veggies with Melted Provolone on Whole Wheat

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

Sautéed Steak and Veggies with Melted Provolone on Whole Wheat

YOUR SOLIN GENERATED RECIPE

Sautéed Steak and Veggies with Melted Provolone on Whole Wheat

Enjoy a hearty meal featuring lean sirloin steak sautéed with crunchy bell peppers and zucchini, topped with melted provolone cheese, and served on a toasted whole wheat slice. The dish is balanced with protein, fiber, and a touch of healthy fats, making it a perfect option for any meal of the day.

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NUTRITION

415kcal
Protein
37.2g
Fat
20.5g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Sirloin Steak

0.5 cup Mixed Bell Peppers (chopped)

0.5 cup Zucchini (sliced)

1 oz Provolone Cheese

1 slice Whole Wheat Bread

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat and add the olive oil.

  • 2

    Thinly slice the lean sirloin steak and season lightly with salt and pepper if desired.

  • 3

    Add the steak slices to the skillet and sauté for about 2-3 minutes until browned on the edges.

  • 4

    Add the chopped bell peppers and sliced zucchini to the skillet and continue to cook for another 3-4 minutes, stirring occasionally, until the veggies are just tender.

  • 5

    Lay the slice of provolone cheese over the steak and vegetables, allowing it to melt slightly from the residual heat.

  • 6

    Toast the slice of whole wheat bread separately until lightly crisp.

  • 7

    Place the sautéed steak and veggie mixture on top of the toasted whole wheat bread and serve immediately.

Sautéed Steak and Veggies with Melted Provolone on Whole Wheat

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

Sautéed Steak and Veggies with Melted Provolone on Whole Wheat

YOUR SOLIN GENERATED RECIPE

Sautéed Steak and Veggies with Melted Provolone on Whole Wheat

Enjoy a hearty meal featuring lean sirloin steak sautéed with crunchy bell peppers and zucchini, topped with melted provolone cheese, and served on a toasted whole wheat slice. The dish is balanced with protein, fiber, and a touch of healthy fats, making it a perfect option for any meal of the day.

NUTRITION

415kcal
Protein
37.2g
Fat
20.5g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Sirloin Steak

0.5 cup Mixed Bell Peppers (chopped)

0.5 cup Zucchini (sliced)

1 oz Provolone Cheese

1 slice Whole Wheat Bread

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat and add the olive oil.

  • 2

    Thinly slice the lean sirloin steak and season lightly with salt and pepper if desired.

  • 3

    Add the steak slices to the skillet and sauté for about 2-3 minutes until browned on the edges.

  • 4

    Add the chopped bell peppers and sliced zucchini to the skillet and continue to cook for another 3-4 minutes, stirring occasionally, until the veggies are just tender.

  • 5

    Lay the slice of provolone cheese over the steak and vegetables, allowing it to melt slightly from the residual heat.

  • 6

    Toast the slice of whole wheat bread separately until lightly crisp.

  • 7

    Place the sautéed steak and veggie mixture on top of the toasted whole wheat bread and serve immediately.