YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed lean sirloin and crisp bell peppers nestled in a toasted whole grain roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
2.5 oz Top sirloin steak
0.5 tsp Extra virgin olive oil
0.5 cup Yellow onion
0.5 cup Green bell pepper
0.5 slices Provolone cheese
0.5 small Whole wheat hoagie roll
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 firm up, then slice it as thinly as possible against the grain.
Thinly slice the yellow onion and green bell pepper into strips.
Heat the olive oil in a large cast-iron skillet or non-stick pan over medium-high heat.
Add the onions and peppers to the skillet and sauté for 5-7 minutes until they are soft and slightly caramelized.
Push the vegetables to the side of the pan and add the thinly sliced steak in a single layer.
Season the meat with sea salt, black pepper, and garlic powder, then sear for 2 minutes without moving it to get a nice crust.
Toss the meat and vegetables together and continue cooking for another 1-2 minutes until the steak is just cooked through.
Divide the mixture into a pile the length of your roll and lay the provolone cheese slices over the top, allowing them to melt for 1 minute.
Slice the whole wheat hoagie roll open and toast it lightly in a separate pan or toaster oven.
Use a wide spatula to scoop the cheesy steak and vegetable mixture into the toasted roll and serve immediately.