YOUR SOLIN GENERATED RECIPE
Philly Steak and Provolone Sandwich
Sautéed lean sirloin and crisp bell peppers nestled in a toasted whole-grain roll, topped with melted provolone for a savory, gooey finish.
INGREDIENTS
6 oz Grass-fed top sirloin steak
0.5 medium Whole-grain hoagie roll
0 slice Provolone cheese
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Thinly slice the grass-fed steak against the grain into very fine strips for maximum tenderness.
Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the sliced onions and green bell peppers to the pan, sautéing for 5-7 minutes until they are soft and slightly charred.
Move the vegetables to the edge of the pan and add the steak strips in a single layer to ensure a proper sear.
Season the meat with sea salt, black pepper, and garlic powder, searing for 2 minutes until browned but still juicy.
Toss the steak and vegetables together, then lay the provolone slice over the mixture and cover the pan for 30 seconds to melt the cheese.
Slice the whole-grain hoagie roll and toast it lightly before filling it with the hot, cheesy steak and pepper mixture.