YOUR SOLIN GENERATED RECIPE
Tender Philly Cheesesteak Sandwich
Sautéed grass-fed sirloin strips and caramelized peppers piled into a toasted sprouted grain roll with melted provolone for a savory, melt-in-your-mouth experience.
INGREDIENTS
3.5 oz grass-fed top sirloin steak
0.5 whole sprouted grain hoagie roll
0.5 slice provolone cheese
0.5 cup green bell pepper
0.5 cup yellow onion
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Place the sirloin steak in the freezer for 15-20 minutes to firm up, then slice it against the grain into very thin strips.
Thinly slice the green bell pepper and yellow onion into strips.
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the peppers and onions to the skillet and sauté for 5-7 minutes until they are softened and slightly caramelized.
Push the vegetables to the side of the pan and add the steak strips in a single layer.
Season the steak with sea salt, black pepper, and garlic powder, then sear for 1-2 minutes per side until browned.
Toss the steak and vegetables together, then lay the provolone cheese slice over the top and cover the pan for 30 seconds to melt.
Slice the sprouted grain roll open and toast it lightly in a separate pan or toaster oven.
Scoop the cheesy steak and vegetable mixture into the toasted roll and serve immediately.