YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed thin-sliced sirloin and caramelized peppers nestled in a toasted sourdough roll with melted provolone for a savory, tender finish.
INGREDIENTS
3 oz Top sirloin steak
0.5 medium Yellow onion
0.5 medium Green bell pepper
0.5 slice Provolone cheese
0.25 tsp Extra virgin olive oil
0.5 small Sourdough roll
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Place the steak in the freezer for 20 minutes to firm up, then slice it against the grain into very thin ribbons.
Thinly slice the yellow onion and green bell pepper into long strips.
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the onions and peppers to the skillet and sauté for 5 to 7 minutes until they are soft and slightly caramelized.
Push the vegetables to the sides of the pan and add the sliced beef to the center in a single layer.
Season the beef with sea salt, black pepper, and garlic powder, then cook for 2 to 3 minutes until browned.
Toss the beef and vegetables together in the pan and divide them into a pile the length of your roll.
Place the provolone cheese slice over the top of the beef mixture and turn off the heat, allowing the cheese to melt.
Slice the sourdough roll lengthwise, scoop out some of the interior bread to make room for fillings, and toast it lightly.
Using a wide spatula, lift the cheesy beef and pepper mixture into the toasted roll and serve immediately.