YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced grass-fed beef sautéed with caramelized onions and peppers, served on a toasted roll with melted provolone for a savory, protein-packed lunch.
INGREDIENTS
6 oz Grass-fed top round beef
0.5 small Whole grain hoagie roll
0.5 slice Provolone cheese
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.25 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Slice the beef against the grain into very thin strips to ensure tenderness.
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the sliced onions and green bell peppers to the skillet, sautéing until they are soft and slightly caramelized.
Push the vegetables to the side of the pan and add the beef strips to the center.
Season the beef with sea salt, black pepper, and garlic powder while it browns.
Cook the beef for 2 to 3 minutes until it is fully browned and no longer pink.
Toss the beef and vegetables together and arrange them into a long pile roughly the size of your hoagie roll.
Place the provolone cheese slice over the beef and vegetable mixture, allowing it to melt completely.
Slice the hoagie roll and toast it lightly in a separate pan or toaster oven.
Carefully scoop the cheesy beef and pepper mixture into the toasted roll and serve immediately while hot.