YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed grass-fed steak and crisp bell peppers nestled in a toasted whole-grain roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
4.5 oz Grass-fed top round steak
0.25 tsp Avocado oil
0.25 cup Yellow onion
0.25 cup Green bell pepper
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.5 small Whole grain hoagie roll
0.5 slice Provolone cheese
PREPARATION
Place the steak in the freezer for 20 minutes to firm up, then slice it against the grain into very thin ribbons.
Heat a large cast-iron skillet over medium-high heat and add the avocado oil.
Add the sliced onions and green peppers to the skillet, sautéing until they are tender and slightly charred.
Push the vegetables to the outer edges of the pan and add the steak ribbons to the center, seasoning with sea salt, black pepper, and garlic powder.
Sear the steak quickly for 2 minutes until browned, then toss with the vegetables to combine.
Arrange the meat and vegetable mixture into a pile the length of the roll and place the provolone slice on top to melt.
Slice the hoagie roll open and place it face down over the mixture for 30 seconds to warm the bread.
Slide a spatula under the steak and cheese, lifting it into the roll, and serve immediately.