YOUR SOLIN GENERATED RECIPE
Philly Cheesesteak Sandwich
Thinly sliced steak sautéed with crisp peppers and onions, tucked into a toasted whole-grain roll with a blanket of melted provolone for a savory, satisfying bite.
INGREDIENTS
5 oz Top round steak
1 medium Whole wheat hoagie roll
0 slice Provolone cheese
0.5 cup Green bell pepper
0.5 cup Yellow onion
0 tsp Extra virgin olive oil
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 strips.
Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat.
Add the sliced yellow onion and green bell pepper to the skillet, sautéing for 5 minutes until they are tender and slightly charred.
Move the vegetables to the outer edges of the pan and add the steak strips to the center.
Season the steak with sea salt, black pepper, and garlic powder, then sear for 2 to 3 minutes until browned and fully cooked.
Toss the steak and vegetables together in the pan, then lay the provolone cheese slice over the top and cover with a lid for 30 seconds to melt.
Slice the whole wheat hoagie roll open and toast it briefly in a separate pan or toaster.
Use a spatula to scoop the cheesy steak and vegetable mixture into the toasted roll and serve immediately.