YOUR SOLIN GENERATED RECIPE
Philly-Style Steak and Provolone Sandwich
Thinly sliced steak seared with crisp peppers and onions, topped with melted provolone on a toasted whole-grain roll for a savory and satisfying bite.
INGREDIENTS
5 oz Top round steak
0.25 tsp Avocado oil
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.5 slice Provolone cheese
0.5 small Whole grain hoagie roll
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Place the steak in the freezer for 15-20 minutes to firm up, then slice it against the grain into very thin strips.
Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the sliced onions and bell peppers to the skillet, sautéing for 5-7 minutes until they are tender and slightly charred.
Push the vegetables to the side of the pan and add the steak strips in a single layer, seasoning with sea salt, black pepper, and garlic powder.
Sear the steak for 2-3 minutes without moving it to develop a golden crust, then toss with the vegetables.
Arrange the steak and vegetable mixture into a pile the size of your roll and place the provolone slice on top to melt.
Slice the whole grain roll open and toast it lightly in a separate pan or toaster.
Use a spatula to scoop the cheesy steak and pepper mixture into the toasted roll and serve immediately.