YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced lean beef 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 top round steak
0.25 tbsp extra virgin olive oil
0.5 cup green bell pepper
0.5 cup yellow onion
0.25 tsp sea salt
0.25 tsp black pepper
1 slice provolone cheese
0.5 medium whole wheat hoagie roll
PREPARATION
Place the steak in the freezer for 15 minutes to firm up, then slice it against the grain into very thin strips.
Thinly slice the green bell pepper and yellow onion into long strips.
Heat the olive oil in a large cast-iron skillet or non-stick pan over medium-high heat.
Add the onions and peppers to the skillet and sauté for 5-7 minutes until they are tender and slightly caramelized.
Push the vegetables to the sides of the pan and add the steak strips to the center in a single layer.
Season the steak with sea salt and black pepper, searing for 1-2 minutes per side until browned and cooked through.
Mix the steak and vegetables together, then lay the slice of provolone cheese over the top and cover with a lid for 30 seconds to melt.
Slice the whole wheat hoagie roll open and toast it lightly in a toaster oven or under a broiler.
Using a spatula, scoop the cheesy beef and vegetable mixture into the toasted roll and serve warm.