YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced lean steak sautéed with crisp peppers and onions, topped with melted provolone on a toasted sprouted grain roll for a savory and satisfying bite.
INGREDIENTS
4 oz top round steak
0.5 cup green bell pepper
0.5 cup yellow onion
0.25 oz provolone cheese
0.5 small sprouted grain hoagie roll
0.25 tsp avocado 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 minutes to firm up, then slice it against the grain into very thin ribbons.
Heat the avocado oil in a large cast-iron skillet over medium-high heat.
Add the sliced onions and bell peppers to the skillet and sauté until they are tender and slightly caramelized.
Push the vegetables to the side of the pan and add the thinly sliced steak in a single layer.
Season the meat with sea salt, black pepper, and garlic powder, then sear for 1-2 minutes until browned.
Toss the meat and vegetables together, then lay the provolone cheese over the mixture until melted.
Slice the sprouted grain roll and toast it lightly before filling it with the cheesy steak and pepper mixture.