YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced sirloin sautéed with crisp bell peppers and onions, topped with melted provolone on a toasted whole grain roll for a savory, satisfying bite.
INGREDIENTS
5 oz top sirloin steak
0.5 cup green bell pepper
0.5 cup yellow onion
0.25 tbsp extra virgin olive oil
0.5 whole whole grain hoagie roll
0.5 slice provolone cheese
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 olive oil in a large cast-iron skillet over medium-high heat.
Add the sliced onions and bell peppers to the skillet, sautéing until they are softened and slightly caramelized.
Push the vegetables to the side of the pan and add the steak ribbons in a single layer.
Season the meat with sea salt, black pepper, and garlic powder, searing quickly until browned and just cooked through.
Toss the meat and vegetables together, then shape them into a log roughly the size of your roll.
Place the provolone cheese slice over the mixture and cover the pan for 30 seconds to allow it to melt completely.
Slice the hoagie roll open and toast it lightly in a separate pan or oven until golden.
Use a spatula to scoop the cheesy steak and vegetable mixture into the toasted roll and serve immediately.