YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced steak sautéed with crisp bell peppers and onions, tucked into a toasted sprouted roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
5 oz Lean top round steak
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.5 roll Sprouted grain hoagie roll
1 oz Provolone cheese
0 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Heat a large cast-iron skillet over medium-high heat with the olive oil.
Add the sliced onions and bell peppers to the skillet, sautéing until they are tender and slightly caramelized.
Push the vegetables to the side of the pan and add the thinly sliced steak, seasoning with sea salt, black pepper, and garlic powder.
Cook the steak quickly for 2-3 minutes until browned and no longer pink, then toss with the vegetables.
Divide the mixture into a pile the length of your roll and top with the provolone cheese, allowing it to melt completely.
Place the toasted sprouted grain roll over the meat and cheese, then use a spatula to scoop everything into the sandwich.