YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed lean steak and caramelized onions are piled into a toasted roll with melted provolone for a savory and satisfying bite.
INGREDIENTS
4 oz Top round steak
0.5 small Sourdough hoagie roll
0.5 cup Yellow onion
0.5 cup Green bell pepper
0.5 slice Provolone cheese
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 clove Garlic
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 skillet over medium-high heat until shimmering.
Add the sliced onions and bell peppers to the skillet, sautéing until they are tender and have developed a light char.
Push the vegetables to the edge of the pan and add the steak strips and minced garlic to the center.
Season the meat with sea salt and black pepper, searing quickly until just browned through.
Toss the meat and vegetables together, then lay the provolone slice over the top to melt.
Slice the sourdough roll and lightly toast it, then pile the cheesy steak mixture into the bread.