YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced steak seared with caramelized onions and peppers, served on a toasted whole-grain roll with a melt-in-your-mouth layer of provolone cheese.
INGREDIENTS
5 oz lean top round steak
0.5 medium whole-grain hoagie roll
0.5 medium green bell pepper
0.25 medium yellow onion
0.5 slice provolone cheese
0 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Place the lean top round steak in the freezer for 20 minutes to firm up, then slice it into paper-thin strips against the grain.
Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the sliced onions and green bell peppers to the skillet, sautéing for 5-7 minutes until they are soft and slightly caramelized.
Push the vegetables to the outer edges of the pan and add the steak strips to the center in a single layer.
Season the meat with sea salt, black pepper, and garlic powder, then sear for 1-2 minutes per side until browned and cooked through.
Toss the meat and vegetables together, then divide the mixture into a pile roughly the size of your roll.
Place the provolone cheese slice over the top of the mixture and cover the pan for 30 seconds to allow the cheese to melt.
Slice the whole-grain hoagie roll and toast it lightly in a separate pan or toaster oven.
Use a wide spatula to scoop the cheesy steak and vegetable mixture into the toasted roll and serve immediately.