YOUR SOLIN GENERATED RECIPE
Clean-Eating Philly Cheesesteak Sandwich
Thinly sliced grass-fed sirloin sautéed with crisp bell peppers and onions, topped with melted provolone on a toasted whole-grain roll for a savory, satisfying bite.
INGREDIENTS
5 oz grass-fed top sirloin steak
0.5 cup green bell pepper
0.5 cup yellow onion
0.5 tsp extra virgin olive oil
1 slice provolone cheese
0.5 medium whole grain hoagie roll whole grain hoagie roll
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Place the sirloin in the freezer for 20 minutes to firm up, then slice it against the grain into very thin ribbons.
Thinly slice the green bell pepper and yellow onion into strips.
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the peppers and onions to the skillet, sautéing for 5-7 minutes until they are softened and slightly caramelized.
Push the vegetables to the side of the pan and add the sliced beef in a single layer.
Season the beef with sea salt, black pepper, and garlic powder, searing for 2 minutes until browned.
Toss the beef and vegetables together, then shape the mixture into a log roughly the size of your roll.
Place the provolone cheese slice over the beef mixture and cover the pan for 30 seconds to melt the cheese.
Slice the hoagie roll open and toast it lightly, then use a spatula to scoop the cheesy beef and pepper mixture into the roll.