YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced steak seared with caramelized onions and peppers, topped with melted provolone on a toasted whole grain roll for a savory bite.
INGREDIENTS
5 oz Top round steak
0.5 whole Whole wheat 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
Place the steak in the freezer for 20 minutes to make it easier to slice into paper-thin strips against the grain.
Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the sliced onions and bell peppers to the skillet, sautéing until they are soft and slightly charred.
Push the vegetables to the side of the pan and add the thinly sliced steak, searing quickly until browned and no longer pink.
Season the meat and vegetables with sea salt, black pepper, and garlic powder, then toss everything together.
Lay the provolone cheese over the steak mixture and cover the pan for 30 seconds until the cheese is gooey and melted.
Slice the whole wheat roll and toast it lightly, then pile the cheesy steak and vegetable mixture into the roll.