YOUR SOLIN GENERATED RECIPE
Philly Cheesesteak Steakhouse Wrap
Seared lean steak and crisp bell peppers folded into a warm tortilla with melted provolone for a savory, steakhouse-inspired meal.
INGREDIENTS
3.5 oz top sirloin steak
1 medium whole wheat tortilla
0.33 oz provolone cheese
0.5 cup green bell pepper
0.25 cup white onion
0.5 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Slice the top sirloin steak into very thin strips against the grain to ensure tenderness.
Thinly slice the green bell pepper and white onion into long strips.
Heat the olive oil in a large cast-iron skillet or non-stick pan over medium-high heat.
Add the bell peppers and onions to the skillet, sautéing for 3 to 4 minutes until they are tender-crisp and slightly caramelized.
Push the vegetables to the side of the pan and add the steak strips in a single layer.
Season the steak with sea salt, black pepper, and garlic powder, then sear for 1 to 2 minutes per side until browned.
Toss the steak and vegetables together, then lay the provolone cheese over the top and cover the pan for 30 seconds to melt.
Briefly warm the tortilla in a separate dry pan or microwave for 10 seconds.
Place the cheesy steak and vegetable mixture in the center of the tortilla and wrap it tightly, tucking in the ends.