YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced steak seared with caramelized onions and peppers on a toasted sourdough roll, finished with a layer of melted, velvety provolone cheese.
INGREDIENTS
4 oz Grass-fed top round steak
0.5 small Sourdough hoagie roll
0.5 slice Provolone cheese
0.5 cup Yellow onion
0.5 cup Green bell pepper
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 firm up, then slice into very thin ribbons 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 steak ribbons in a single layer, seasoning with salt, pepper, and garlic powder.
Sear the steak for 1-2 minutes until browned, then toss with the vegetables.
Shape the mixture into a pile the length of your roll and place the provolone cheese on top to melt.
Slice the sourdough roll open and place it face down over the meat and cheese for 30 seconds to steam.
Use a spatula to scoop the cheesy steak filling into the roll and serve immediately.