YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced grass-fed steak sautéed with crisp bell peppers and onions, served on a toasted whole-grain roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
5 oz Grass-fed sirloin steak
0.5 medium Green bell pepper
0.5 medium Yellow onion
0 tsp Extra virgin olive oil
0.25 oz Provolone cheese
0.5 small Whole-grain hoagie roll
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Slice the grass-fed sirloin against the grain into very thin strips.
Heat the olive oil in a large skillet over medium-high heat.
Add the sliced onions and bell peppers, sautéing until they are tender and slightly caramelized.
Move the vegetables to the side of the pan and add the steak strips.
Season the steak with sea salt, black pepper, and garlic powder, cooking until browned.
Toss the steak and vegetables together, then top with the provolone cheese.
Cover the skillet for 30 seconds until the cheese is melted and gooey.
Slice the hoagie roll and toast it lightly before filling it with the steak and cheese mixture.