Philly steak & peppers

What you need

For the whole recipe · 2 servings

• 12 oz (340 g)
  top sirloin steak, visible fat removed, about ¾ inch thick
• 1 medium (150 g)
  red bell pepper, sliced
• 1 medium (150 g)
  green bell pepper, sliced
• 1 medium (150 g)
  yellow onion, sliced
• 2 thin slices (40 g total)
  provolone cheese
• 1 whole-wheat pita (60 g)
  cut in half for serving
• 2 tsp (9 g)
  olive oil, divided
• ½ tsp (1.5 g)
  garlic powder
• ½ tsp (1 g)
  black pepper
• 1 tsp (1 g)
  dried oregano

Weigh meat, fish, and vegetables before cooking. Rice is weighed cooked. Gram weights are the basis of the estimates; cup sizes and produce sizes vary.

At the griddle

About 30 minutes total

1. Set up two heat areas.Preheat one area of the griddle to medium-high and another to medium. Pat the steak dry. Rub with 1 teaspoon oil, garlic powder, pepper, and oregano.
2. Soften the vegetables.Toss the peppers and onion with the remaining teaspoon oil. Cook on the medium area for about 10–12 minutes, turning occasionally, until soft and browned.
3. Cook and rest the steak.Sear the whole steak on the hotter area for about 4–6 minutes per side, adjusting for thickness. Confirm at least 145°F in the thickest part, then transfer to a clean board and rest for at least 3 minutes.
4. Slice and melt.Thinly slice the rested steak against the grain. Divide the cooked peppers and onion into two piles on the griddle, add the sliced steak, and top each with one 20 g slice of provolone. Cover briefly with a griddle dome to melt.
5. Serve two plates.Warm the pita on the cooler area for about 30 seconds per side. Serve each steak-and-pepper pile with half the pita.