YOUR SOLIN GENERATED RECIPE
Classic Philly Steak and Provolone Sandwich
Sautéed lean steak strips and caramelized peppers are tucked into a toasted whole grain roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
5 oz lean top round steak
0.5 medium whole grain hoagie roll
0.5 slice provolone cheese
0.5 cup green bell pepper
0.5 cup yellow onion
0.25 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Place the steak in the freezer for 15 minutes to firm up, then slice it into paper-thin strips against the grain.
Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the sliced onions and green peppers to the skillet, sautéing for 5 to 7 minutes until they are soft and slightly caramelized.
Move the vegetables to the outer edges of the pan and add the steak strips to the center in a single layer.
Season the meat with sea salt, black pepper, and garlic powder, then sear for 2 minutes without moving to develop a crust.
Toss the meat and vegetables together, then top with the slice of provolone cheese and cover the pan for 30 seconds to melt.
Slice the whole grain hoagie roll and toast it lightly before piling the cheesy steak and pepper mixture inside.