YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed lean sirloin strips and crisp bell peppers are piled onto a toasted whole grain roll and topped with melted, gooey provolone cheese.
INGREDIENTS
5 oz Top sirloin steak
0.5 cup Green bell pepper
0.5 cup Yellow onion
0 tsp Avocado oil
1 slice Provolone cheese
0.5 whole Whole grain 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 avocado oil in a large skillet over medium-high heat.
Add the sliced onions and green peppers to the skillet, sautéing until they are softened and slightly caramelized.
Push the vegetables to the side of the pan and add the steak strips, seasoning them with sea salt, black pepper, and garlic powder.
Cook the steak for 2-3 minutes until browned and no longer pink, then toss with the vegetables.
Lay the provolone cheese slice over the meat and vegetable mixture, covering the pan for 30 seconds to allow the cheese to melt.
Slice the whole grain hoagie roll open and toast it lightly in a separate pan or toaster oven.
Use a spatula to scoop the cheesy steak and pepper mixture into the toasted roll and serve immediately.