YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced sirloin sautéed with crisp peppers and onions, topped with gooey melted provolone on a toasted sprouted roll for a savory finish.
INGREDIENTS
4 oz grass-fed sirloin steak
0.5 cup green bell pepper
0.5 cup yellow onion
1 oz provolone cheese
0.25 medium sprouted grain hoagie roll
1 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Place the sirloin in the freezer for 20 minutes to firm up, then slice against the grain into paper-thin strips.
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 tender and develop a light char.
Move the vegetables to the edges of the pan and add the steak strips 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.
Toss the meat and vegetables together, then top with the provolone cheese until it is gooey and melted.
Toast the sprouted hoagie roll and fill it with the cheesesteak mixture to serve immediately.