YOUR SOLIN GENERATED RECIPE
Clean-Eating Philly Cheesesteak Sandwich
Sautéed lean sirloin and crisp bell peppers nestled in a toasted sprouted grain roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
5 oz sirloin steak, thinly sliced
0.5 small sprouted grain hoagie roll
0.5 oz provolone cheese
0.25 cup green bell pepper, sliced
0.25 cup yellow onion, sliced
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Place the sirloin steak in the freezer for 20 minutes to firm up, then slice it against the grain into very thin ribbons.
Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the sliced onions and green peppers to the skillet, sautéing for 5-7 minutes until the edges are caramelized and tender.
Push the vegetables to the side of the pan and add the thinly sliced beef in a single layer.
Season the beef with sea salt, black pepper, and garlic powder, searing for 2 minutes without moving to develop a golden crust.
Toss the beef and vegetables together, then top with the provolone cheese, allowing it to melt completely over the mixture.
Slice the sprouted grain roll and lightly toast it, then scoop the cheesy beef and pepper mixture into the roll and serve immediately.