YOUR SOLIN GENERATED RECIPE
Philly Steak and Provolone Sandwich
Thinly sliced lean beef and crisp bell peppers are sautéed until tender and served on a toasted sprouted roll with melted, velvety provolone cheese.
INGREDIENTS
5 oz Top round steak
0.5 whole Sprouted grain hoagie roll
0.5 oz 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
Place the steak in the freezer for 15 minutes to firm up, then slice it against the grain into very thin strips.
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the sliced onions and green peppers to the skillet, sautéing for 5-7 minutes until the edges are slightly caramelized.
Push the vegetables to the side of the pan and add the beef strips in a single layer.
Season the beef with sea salt, black pepper, and garlic powder, then sear for 1-2 minutes per side until browned.
Toss the beef and vegetables together, then divide the mixture into a pile roughly the length of your roll.
Place the provolone cheese over the beef mixture and cover the pan for 30 seconds until the cheese is melted and gooey.
Slice the sprouted grain roll open and toast it lightly, then use a spatula to scoop the cheesy steak mixture into the bread.