YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed grass-fed sirloin and caramelized onions nestled in a toasted sprouted grain roll with a blanket of creamy melted provolone.
INGREDIENTS
4 oz Grass-fed top sirloin steak
0.5 whole Sprouted grain hoagie roll
0.25 oz Provolone cheese
0.25 cup Green bell pepper
0.25 cup White onion
0 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 20 minutes to firm up, then slice it against the grain into very thin ribbons.
Thinly slice the green bell pepper and white 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, sautéing until they are soft and slightly charred.
Push the vegetables to the side of the pan and add the sliced steak in a single layer.
Season the meat with sea salt, black pepper, and garlic powder, searing until browned and just cooked through.
Toss the meat and vegetables together, then shape them into a pile roughly the length of your roll.
Lay the provolone cheese over the top and allow it to melt completely.
Slice the sprouted grain roll and toast it lightly, then scoop the cheesy steak mixture into the bread and serve immediately.