YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced sirloin sautéed with crisp peppers and onions, tucked into a toasted sprouted roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
3 oz Top sirloin steak
0.5 medium Green bell pepper
0.25 medium Yellow onion
0.5 slice Provolone cheese
0.5 small Sprouted grain hoagie roll
0.25 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Place the steak in the freezer for 20 minutes to firm up, then slice it into very thin ribbons against the grain.
Thinly slice the green bell pepper and yellow onion into strips.
Heat the avocado oil in a large cast-iron skillet or non-stick pan over medium-high heat.
Add the peppers and onions to the skillet and sauté for 3-4 minutes until they are softened and have developed a slight char.
Push the vegetables to the side of the pan and add the sliced steak in a single layer.
Season the meat with sea salt, black pepper, and garlic powder, then cook for 1-2 minutes until browned.
Toss the meat and vegetables together, then group them into a pile the length of your roll.
Place the provolone cheese slice over the mixture and cover the pan for 30 seconds to melt.
Slice the sprouted grain roll open and place it face down over the meat and cheese to steam for 30 seconds.
Slide a spatula under the mixture and flip it into the roll to serve immediately.