YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced grass-fed sirloin sautéed with crisp bell peppers and onions, topped with melted provolone on a toasted whole-grain roll for a savory, satisfying bite.
INGREDIENTS
5 oz grass-fed sirloin steak
0.5 whole whole-grain hoagie roll
0.5 slice provolone cheese
0.5 cup green bell pepper
0.5 cup yellow onion
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 sirloin steak in the freezer for 20 minutes to firm up, then slice it into paper-thin ribbons against the grain.
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 onions and peppers to the skillet and sauté for 5-7 minutes until they are softened and show slight char marks.
Push the vegetables to the outer edges of the pan and add the steak ribbons to the center in a single layer.
Season the meat with sea salt, black pepper, and garlic powder, searing for 1-2 minutes until browned and no longer pink.
Toss the meat and vegetables together with a spatula, then lay the slice of provolone cheese over the mixture until melted.
Slice the hoagie roll open and toast it lightly in a separate pan or toaster, then pile the cheesy steak mixture into the roll and serve immediately.