YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced lean beef seared with crisp peppers and onions, tucked into a toasted whole-grain roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
5 oz Lean top round steak
0.5 small Whole-wheat 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 beef in the freezer for 20 minutes to firm up, then slice it into paper-thin strips against the grain.
Thinly slice the green bell pepper and yellow onion into long strips.
Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the peppers and onions to the skillet, sautéing for 5-7 minutes until softened and slightly caramelized.
Push the vegetables to the side of the pan and add the beef strips in a single layer, seasoning with salt, pepper, and garlic powder.
Sear the beef for 2-3 minutes without moving it to develop a golden crust, then toss with the vegetables.
Slice the hoagie roll open and place it face down on the skillet for 1 minute to toast.
Divide the beef and vegetable mixture into a pile the length of the roll, top with the provolone slice, and cover with a lid for 30 seconds to melt.
Scoop the cheesy beef mixture into the toasted roll and serve immediately.