YOUR SOLIN GENERATED RECIPE
Philly Steak and Provolone Sandwich
Sautéed shaved steak and crisp peppers are piled onto a toasted roll and topped with melty, gooey provolone for a satisfying classic.
INGREDIENTS
0.25 tsp olive oil
0.5 cup green bell pepper
0.5 cup yellow onion
3 oz shaved sirloin steak
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.5 slice provolone cheese
0.5 small whole wheat hoagie roll
PREPARATION
Slice the green bell pepper and yellow onion into very thin strips.
Heat the olive oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.
Add the peppers and onions to the skillet and sauté for 4 to 5 minutes until they are softened and show light charred edges.
Push the vegetables to one side of the pan and add the shaved sirloin steak to the empty space, breaking it up quickly with a spatula.
Season the meat with sea salt, black pepper, and garlic powder, cooking for 2 to 3 minutes until no longer pink.
Toss the steak and vegetables together, then shape the mixture into a log roughly the size of your roll.
Place the provolone cheese slice over the steak mixture and cover the skillet with a lid for 30 seconds to melt the cheese.
Slice the hoagie roll lengthwise and toast it in a separate pan or toaster oven until golden.
Using a wide spatula, scoop the cheesy steak mixture into the toasted roll and serve immediately.