YOUR SOLIN GENERATED RECIPE
Philly Steak and Provolone Sandwich
Sautéed lean steak and crisp bell peppers layered with melted provolone on a toasted whole grain roll for a savory, satisfying bite.
INGREDIENTS
5 oz top round steak
0.5 slice provolone cheese
0.5 medium whole grain hoagie roll
0.5 cup yellow onion
0.5 cup green bell pepper
0.25 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Place the steak in the freezer for 15 minutes to make it easier to slice thinly against the grain.
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the sliced onions and green peppers to the skillet, sautéing until they are tender and slightly caramelized.
Move the vegetables to the side of the pan and add the thinly sliced steak, seasoning with sea salt, black pepper, and garlic powder.
Cook the steak quickly for 2-3 minutes until browned, then toss the meat together with the vegetables.
Lay the slice of provolone over the steak and vegetable mixture, covering the pan for 30 seconds to melt the cheese.
Slice the hoagie roll open and toast it lightly under a broiler or in a separate pan until golden.
Pile the cheesy steak and pepper mixture into the toasted roll and serve immediately.