YOUR SOLIN GENERATED RECIPE
Clean Philly Cheesesteak Sandwich
Sautéed grass-fed sirloin and crisp bell peppers nestled in a toasted whole-grain roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
5 oz Grass-fed sirloin steak
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.5 whole Whole-grain hoagie roll
0.5 slice Provolone cheese
0 tsp Extra virgin olive oil
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Place the sirloin steak in the freezer for 15 minutes to firm up, then slice it into very thin strips against the grain.
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the sliced onions and bell peppers to the skillet and sauté until they are tender 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 for 1-2 minutes per side until browned.
Toss the meat and vegetables together, then shape the mixture into a mound the length of your roll.
Place the provolone cheese slice over the top and allow it to melt completely.
Slice the whole-grain roll open and lightly toast it, then use a spatula to scoop the cheesy steak mixture into the bread.