A Steak & Cheese Delight

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 648.9
  • Total Fat: 46.5 g
  • Cholesterol: 81.5 mg
  • Sodium: 682.1 mg
  • Total Carbs: 23.4 g
  • Dietary Fiber: 4.1 g
  • Protein: 32.4 g

View full nutritional breakdown of A Steak & Cheese Delight calories by ingredient


Introduction

Mouth watering tender flank steak, with creamy provolone cheese, hearty sweet roasted red peppers, and a salty-crisp bite of bacon served on a bed of baby romaine lettuce, topped with kick of Franks Red Hot Cayanne pepper sauce. Serve along with golden brown succulent sweet potatoes that have been drizzled in nutrition. Mouth watering tender flank steak, with creamy provolone cheese, hearty sweet roasted red peppers, and a salty-crisp bite of bacon served on a bed of baby romaine lettuce, topped with kick of Franks Red Hot Cayanne pepper sauce. Serve along with golden brown succulent sweet potatoes that have been drizzled in nutrition.
Number of Servings: 2

Ingredients

    1/2 lb flank steak
    2 tblsp vegetable oil
    1 oz roasted sweet peppers
    1 small sweet potato
    4 strips of veggie bacon
    1 oz provolone cheese
    1 tsp brown mustard
    1 tblsp Nayonaise (imitation mayo)
    1/2 cup baby romaine lettuce
    1 cup chocolate gelato
    1 tsp pepper sauce
    1 tblsp extra virgin olive oil

Tips

*Make sure your oven is pre-heated to 400 degrees.


Directions

Heat a sauce pan over med-high heat, add 2tblsp olive oil. Add 1/2 flank steak. Stir occasionally while ripping apart the steak. Add the roasted peppers once the steak is done. Immediately remove from the heat and add the cheese. Add all of the additional toppings. For the sweet potatoes, cut into 1/8 x 1/4 inch, rinsed and dried. Then place on a sheet pan lined with parchment paper. Drizzle the 1 tblsp of extra virgin olive oil, coating the potatoes well. Place in a pre-heated oven of 400 degrees. Serve as need.

Serving Size: 2 6inch subs

Number of Servings: 2

Recipe submitted by SparkPeople user CULINARYKARTEL.