YOUR SOLIN GENERATED RECIPE
Philly Steak and Provolone Sandwich
Sautéed lean sirloin and crisp bell peppers nestled in a toasted sprouted grain roll and topped with melted, creamy provolone cheese.
INGREDIENTS
4.5 oz Sirloin steak
0 slice Provolone cheese
0.25 whole Sprouted grain hoagie roll
0.5 cup Green bell pepper
0.5 cup Yellow onion
0 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Thinly slice the sirloin steak against the grain into very thin strips.
Heat the extra virgin olive oil in a cast-iron skillet over medium-high heat.
Add the sliced onions and green bell peppers to the skillet and sauté until they are tender and slightly caramelized.
Push the vegetables to the outer edges of the pan and add the steak strips to the center.
Season the steak with sea salt, black pepper, and garlic powder, then cook for 2-3 minutes until browned.
Toss the steak and vegetables together, then lay the provolone cheese slice over the top and cover the pan for 30 seconds to melt.
Place the cheesy steak mixture into the toasted sprouted grain hoagie roll and serve immediately.