YOUR SOLIN GENERATED RECIPE
Philly Steak and Provolone Sandwich
Sautéed thin-sliced sirloin and caramelized peppers piled into a toasted whole-grain roll with melted, gooey provolone cheese for a clean take on a classic.
INGREDIENTS
5 oz Top sirloin steak
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.5 slice Provolone cheese
0.5 small Whole grain hoagie roll
0.25 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the sliced onions and green peppers to the pan, sautéing for 5-7 minutes until they are soft and slightly charred.
Push the vegetables to the perimeter of the pan and add the thinly sliced sirloin to the center.
Season the meat with sea salt, black pepper, and garlic powder, searing for 2-3 minutes until browned.
Toss the steak and vegetables together, then shape them into a mound roughly the length of the hoagie roll.
Place the provolone slice over the mixture and cover the pan for 30 seconds to allow the cheese to become gooey and melted.
Slice the hoagie roll open, toast it lightly if desired, and use a spatula to slide the steak and cheese filling into the bread.