YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Seared sirloin strips and caramelized peppers are piled high on a toasted whole-grain roll with melty provolone for a savory, satisfying lunch.
INGREDIENTS
5 oz Top sirloin steak
0.25 tsp Extra virgin olive oil
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.5 small Whole grain hoagie roll
0.25 oz Provolone cheese
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 strips.
Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the sliced onions and peppers to the skillet and sauté until they are tender and slightly charred.
Push the vegetables to the edges of the pan and add the steak strips to the center, seasoning with salt, pepper, and garlic powder.
Sear the meat quickly for 2 minutes until browned, then toss with the vegetables.
Lay the provolone cheese over the mixture and cover the pan for 30 seconds to allow it to melt completely.
Scoop the cheesy steak and pepper mixture into a toasted whole-grain roll and serve immediately.