YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed lean steak and crisp peppers are piled onto a toasted whole grain roll and topped with melty provolone for a savory, satisfying bite.
INGREDIENTS
5 oz top round steak
0.5 whole whole grain hoagie roll
0.5 cup green bell pepper
0.5 cup yellow onion
0.5 slice provolone cheese
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 20 minutes, then slice it into very thin strips against the grain for maximum tenderness.
Slice the green bell pepper and yellow onion into thin, uniform strips.
Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the onions and peppers to the skillet and sauté for 5 to 7 minutes until they are tender and slightly charred.
Move the vegetables to the 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 deep brown crust.
Toss the meat and vegetables together, then lay the provolone slice over the mixture and cover the pan for 30 seconds to allow the cheese to melt.
Slice the hoagie roll open, toast it lightly under a broiler, and use a spatula to scoop the cheesy steak mixture into the bread.