YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sizzling grass-fed steak strips seared with crisp peppers and onions, served on a toasted sprouted roll with melted provolone for a savory, deli-style experience.
INGREDIENTS
3.5 oz Grass-fed top round steak
0.5 medium Green bell pepper
0.5 medium Yellow onion
0.5 tsp Avocado oil
0.5 slice Provolone cheese
0.5 whole Sprouted grain hoagie roll
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 against the grain into very thin ribbons.
Slice the green bell pepper and yellow onion into long, thin strips.
Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the peppers and onions to the skillet and sauté for 5 to 7 minutes until they are softened and slightly charred.
Push the vegetables to the outer edges of the pan and add the steak ribbons to the center.
Season the steak with sea salt, black pepper, and garlic powder, then sear for 2 minutes without moving to develop a crust.
Toss the steak and vegetables together and cook for another 1 minute until the beef is just cooked through.
Lay the provolone cheese slice over the meat and vegetable mixture, covering the pan for 30 seconds to melt the cheese.
Slice the sprouted grain roll and toast it lightly before piling the cheesy steak mixture into the bread and serving warm.