YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed lean beef and crisp peppers are piled high on a toasted whole grain roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
2.5 oz Top round steak
0.5 medium Whole wheat hoagie roll
0.5 tsp Extra virgin olive oil
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.5 slice 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 paper-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, sautéing for 5-7 minutes until they are tender and slightly caramelized.
Push the vegetables to the side of the pan and add the steak strips in a single layer, seasoning with salt, pepper, and garlic powder.
Sear the meat for 1-2 minutes per side until browned and fully cooked, then toss with the vegetables.
Top the meat and vegetable mixture with the slice of provolone cheese, covering the pan for 30 seconds to allow it to melt completely.
Slice the hoagie roll lengthwise and lightly toast it in a separate pan or oven.
Use a spatula to scoop the cheesy steak and pepper mixture into the toasted roll and serve immediately.