Who said meal prep has to be chicken and broccoli? INGREDIENTS 1 lb sirloin steak 6 russet potatoes 2 cups frozen bell peppers and onions ¾ cup lite mozzarella 1 Tbsp worchestershire sauce Chipotle sauce: ¾ cup greek yogurt, 1 Tbsp sugar-free ketchup, 1 Tbsp Worcestershire sauce, ¼ tsp chipotle powder INSTRUCTIONS 1. Preheat the oven to 425°F. 2. Place the sirloin in the freezer for 20 minutes to firm up, this makes it easier to slice thin. 3. While the steak chills, dice your potatoes. 4. Boil the potatoes for 10 minutes, until fork-tender in the center. 5. While the potatoes are boiling, thinly slice the steak and season with salt and 1 Tbsp Worcestershire sauce. 6. Drain the potatoes and spread them evenly across two baking sheets. Lightly spray with olive oil and season with salt, garlic powder, and pepper. 7. Bake the potatoes for 40 minutes, flipping halfway through, until golden and crispy. 8. While the potatoes bake, sauté the veggies in a pan over medium heat. Remove and set aside. 9. In the same pan, sauté the steak until cooked through, then add the veggies back in and combine. 10. Mix the chipotle sauce in a bowl until combined. 11. To assemble, layer roasted potatoes in a bowl and top with the steak and veggie mixture. 12. Finish with ¼ cup lite mozzarella and 2 Tbsp chipotle sauce. Full recipe: 2200 kcal Per serving (x5): 445 kcal, 43g protein, 54g carb, 7g fat #highprotein #mealprep #easymealprep #macrofriendly #mealprepideas