YOUR SOLIN GENERATED RECIPE
Clean-Eating Philly Cheesesteak
Thinly sliced grass-fed steak sautéed with crisp peppers and onions, tucked into a toasted sprouted grain roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
4 oz Grass-fed top sirloin steak
0.5 tsp Avocado oil
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.5 cup Cremini mushrooms
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.5 slice Provolone cheese
0.5 whole Sprouted grain hoagie roll
PREPARATION
Place the steak in the freezer for 15 minutes to firm up, then slice into very thin strips against the grain.
Heat avocado oil in a large cast-iron skillet over medium-high heat.
Add sliced onions, peppers, and mushrooms to the skillet, sautéing until the vegetables are tender and slightly caramelized.
Push the vegetables to the side of the pan and add the steak strips in a single layer.
Season the meat with sea salt, black pepper, and garlic powder, searing for 1-2 minutes until browned.
Toss the meat and vegetables together, then top with the provolone cheese slice and cover with a lid for 30 seconds to melt.
Slice the sprouted grain roll and lightly toast it in a separate pan or toaster.
Scoop the cheesy steak and vegetable mixture into the toasted roll and serve immediately.