YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed lean sirloin strips and caramelized peppers tucked into a toasted whole-grain roll with a blanket of melted, velvety provolone cheese.
INGREDIENTS
4 oz top sirloin steak
0.5 tsp avocado oil
0.5 cup green bell pepper
0.5 cup yellow onion
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.5 slice provolone cheese
0.5 medium whole grain hoagie roll
PREPARATION
Freeze the steak for 20 minutes to make it easier to slice into very thin ribbons against the grain.
Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the sliced onions and bell peppers to the skillet, sautéing until they are softened and slightly charred.
Push the vegetables to the outer edges of the pan and add the thinly sliced steak to the center in a single layer.
Season the steak with sea salt, black pepper, and garlic powder, searing for 1-2 minutes until beautifully browned.
Toss the meat and vegetables together, then shape the mixture into a long pile roughly the length of your hoagie roll.
Place the provolone cheese slice over the meat and vegetable pile, then cover the pan with a lid for 30 seconds to melt.
Slice the hoagie roll open and place it face down over the cheesy steak mixture for 1 minute to steam and warm.
Slide a large spatula under the entire mixture and flip it into the roll, serving immediately while hot.