YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed thin-sliced sirloin and crisp bell peppers nestled in a toasted whole wheat roll with gooey melted provolone for a savory, satisfying finish.
INGREDIENTS
4 oz Top sirloin steak
0.25 tsp Extra virgin olive oil
0.5 cup Yellow onion
0.5 cup Green bell pepper
0.5 slice Provolone cheese
0.5 6-inch Whole wheat hoagie roll
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 olive oil in a large skillet over medium-high heat.
Add the sliced onions and bell peppers to the skillet, sautéing until they are soft and slightly caramelized.
Push the vegetables to the side of the pan and add the steak strips, seasoning with salt, pepper, and garlic powder.
Cook the steak quickly for 2 to 3 minutes until browned and no longer pink.
Mix the steak and vegetables together in the pan, then lay the provolone cheese over the top to melt.
Slice the hoagie roll open, scoop out some of the bread from the center to reduce density, and toast it lightly in a separate pan.
Pile the cheesy steak and vegetable mixture into the toasted roll and serve immediately.