YOUR SOLIN GENERATED RECIPE
Philly Steak and Provolone Sandwich
Sautéed lean sirloin strips and caramelized peppers are tucked into a toasted whole-grain roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
5 oz Top sirloin steak
0.5 small Whole grain 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 steak in the freezer for 15 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 until shimmering.
Add the sliced onions and green peppers to the skillet, cooking until they are tender and slightly caramelized.
Move the vegetables to the perimeter of the pan and add the steak strips to the center in a single layer.
Season the meat with sea salt, black pepper, and garlic powder, searing for 1 to 2 minutes until browned.
Combine the meat and vegetables, then lay the provolone slice over the top and cover the pan for 30 seconds to melt.
Slice the hoagie roll open, scoop out a bit of the interior bread to create more space, and pile the cheesy steak mixture inside.