YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced steak sautéed with crisp bell peppers and onions, tucked into a toasted whole-grain roll with melted provolone cheese for a savory, satisfying bite.
INGREDIENTS
5 oz Top sirloin steak
0.5 small Whole-grain hoagie roll
0.5 slice Provolone cheese
0.5 cup Green bell pepper
0.5 cup Yellow onion
0 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 15 minutes to firm up, then slice it into very thin ribbons against the grain.
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the sliced onions and green bell peppers to the skillet and sauté for 5-7 minutes until they are softened and slightly caramelized.
Push the vegetables to the sides of the pan and add the steak ribbons to the center.
Season the meat with sea salt, black pepper, and garlic powder, then cook for 2-3 minutes until browned and no longer pink.
Mix the vegetables back into the meat and shape the mixture into a long pile roughly the size of your roll.
Place the provolone cheese slice over the meat and vegetable mixture, allowing it to melt for 1 minute.
Slice the hoagie roll open and toast it lightly in a separate pan or toaster oven.
Using a wide spatula, scoop the cheesy steak and vegetable mixture into the toasted roll and serve immediately.