YOUR SOLIN GENERATED RECIPE
Philly Steak and Provolone Sandwich
Sautéed lean sirloin strips and caramelized peppers are tucked into a toasted whole-grain roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
5 oz Top sirloin steak
0.5 whole Green bell pepper
0.5 whole Yellow onion
0 tsp Extra virgin olive oil
0 slice Provolone cheese
0.5 whole Whole grain hoagie roll
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Slice the top sirloin steak against the grain into very thin strips and season with sea salt, black pepper, and garlic powder.
Thinly slice the green bell pepper and yellow onion into long strips.
Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the peppers and onions to the skillet and sauté for 5-7 minutes until they are soft and slightly caramelized.
Push the vegetables to the outer edges of the pan and add the steak strips to the center in a single layer.
Sear the steak for 1-2 minutes without moving to develop a golden crust, then toss with the vegetables and cook for 1 more minute.
Divide the mixture into a pile roughly the size of your roll and place the provolone slice on top until it is fully melted.
Slice the whole grain hoagie roll open and place it face down in the pan for 30 seconds to toast before filling with the steak and cheese mixture.