YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced sirloin sautéed with crisp bell peppers and onions, tucked into a toasted whole-grain roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
4 oz Top sirloin steak
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.5 slice Provolone cheese
0.5 medium 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
Place the steak in the freezer for 20-30 minutes to firm up, then slice it against the grain into very thin strips.
Heat the olive oil in a large cast-iron skillet or non-stick pan over medium-high heat.
Add the sliced onions and green bell peppers to the skillet and sauté for 5-7 minutes until they are softened and slightly caramelized.
Push the vegetables to one side of the pan and add the thinly sliced steak in a single layer.
Season the steak with sea salt, black pepper, and garlic powder, then sear for 2-3 minutes until browned and cooked through.
Toss the steak and vegetables together, then lay the provolone cheese slice over the mixture and cover with a lid for 30 seconds to melt.
Slice the hoagie roll open and toast it lightly under a broiler or in a separate pan until golden.
Use a spatula to scoop the cheesy steak and vegetable mixture into the toasted roll and serve immediately.