YOUR SOLIN GENERATED RECIPE
Philly Steak and Provolone Sandwich
Sautéed lean sirloin and crisp peppers piled into a toasted whole wheat roll and topped with melted, creamy provolone cheese.
INGREDIENTS
5 oz Top sirloin steak
0.25 oz Provolone cheese
0.5 whole Whole wheat hoagie roll
0.5 cup Green bell pepper
0.5 cup Yellow 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 sirloin in the freezer for 15 minutes to firm up, then slice it into very thin strips against the grain for maximum tenderness.
Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.
Add the sliced onions and green bell peppers to the skillet, sautéing until they are tender and slightly caramelized.
Push the vegetables to the side of the pan and add the thinly sliced steak in a single layer to ensure a good sear.
Season the meat with sea salt, black pepper, and garlic powder, then cook until the beef is browned and no longer pink.
Toss the meat and vegetables together in the pan, then lay the provolone cheese over the mixture until it becomes gooey and melted.
Slice the whole wheat roll open, hollow out some of the bread from the center to create more room for the filling, and stuff it with the cheesy steak mixture.