YOUR SOLIN GENERATED RECIPE
Philly Steak and Provolone Sandwich
Sautéed lean sirloin and crisp bell peppers are piled onto a toasted whole-grain roll and topped with melted, creamy provolone cheese.
INGREDIENTS
5 ounce Lean top sirloin steak
0.5 slice Provolone cheese
0.5 small Whole-grain hoagie roll
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
Thinly slice the lean top sirloin steak against the grain into very thin strips.
Slice the green bell pepper and yellow onion into thin strips.
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the peppers and onions to the skillet and sauté until they are tender and slightly caramelized.
Push the vegetables to the side of the pan and add the steak strips, seasoning them with sea salt, black pepper, and garlic powder.
Sear the steak quickly for 2 to 3 minutes until browned and cooked through, then toss together with the vegetables.
Slice the whole-grain hoagie roll and lightly toast it in the oven or a separate pan until golden.
Divide the steak and vegetable mixture into a pile in the skillet, place the provolone cheese on top, and cover with a lid for 30 seconds until melted.
Transfer the cheesy steak and pepper mixture into the toasted roll and serve immediately.