YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed lean sirloin and crisp bell peppers are piled onto a toasted whole grain roll and topped with melted, gooey provolone cheese.
INGREDIENTS
5 oz Top sirloin steak
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.5 slice Provolone cheese
0.25 tsp Extra virgin olive oil
0.5 small Whole grain hoagie roll
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 against the grain into paper-thin strips.
Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the sliced green peppers and onions to the skillet, sautéing for 5 minutes until tender and slightly caramelized.
Move the vegetables to the outer 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 2 minutes without moving to develop a crust.
Toss the meat and vegetables together, then top with the provolone slice and cover with a lid for 30 seconds to melt.
Slice the whole grain roll, toast it lightly, and use a spatula to scoop the cheesy steak mixture into the bread.