YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed thin-sliced lean beef and crisp bell peppers nestled in a toasted whole-grain roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
4 oz Top round steak
0.5 cup Green bell pepper
0.5 cup Yellow onion
1 tsp Extra virgin olive oil
0.5 oz Provolone cheese
0.5 whole Small whole wheat hoagie roll
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Place the steak in the freezer for 20 minutes to firm up, then slice into paper-thin strips against the grain.
Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering.
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 beef strips in a single layer.
Season the beef with sea salt, black pepper, and garlic powder, searing for 1-2 minutes per side until browned.
Toss the beef and vegetables together, then top with the provolone cheese until it becomes gooey and melted.
Slice the whole wheat roll and toast it lightly, then pile the cheesy beef and pepper mixture into the bread.