YOUR SOLIN GENERATED RECIPE
Classic Philly Steak and Provolone Sandwich
Thinly sliced sirloin seared with caramelized onions and peppers, topped with melted provolone on a toasted sourdough roll for a savory, satisfying bite.
INGREDIENTS
3 oz Top sirloin steak
0.5 small Sourdough roll
0.5 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 into very thin strips against the grain.
Slice the green bell pepper and yellow onion into thin strips.
Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat.
Add the peppers and onions 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 in a single layer.
Season the meat with sea salt, black pepper, and garlic powder, then sear until browned and fully cooked.
Mix the steak and vegetables together, then lay the provolone cheese slice over the top until melted.
Toast the sourdough roll and fill it with the cheesy steak and vegetable mixture.