YOUR SOLIN GENERATED RECIPE
Philly Cheesesteak Skillet with Green Beans
Sautéed shaved steak and crisp bell peppers tossed with tender green beans and topped with gooey melted provolone for a savory, one-pan meal.
INGREDIENTS
3 oz Shaved steak
1.5 cup Green beans
0.5 medium Green bell pepper
0.5 medium Yellow onion
0.5 oz Provolone cheese
0.5 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Trim the ends of the green beans and thinly slice the bell pepper and yellow onion.
Heat the olive oil in a large cast-iron skillet or non-stick pan over medium-high heat.
Add the onions and bell peppers to the skillet, sautéing for 3-4 minutes until they begin to soften and brown slightly.
Add the green beans and 1 tablespoon of water to the pan; cover with a lid for 2 minutes to steam the beans until they are bright green and tender-crisp.
Remove the lid and push the vegetables to the side of the pan. Add the shaved steak to the center.
Season the steak with sea salt, black pepper, and garlic powder. Cook for 2-3 minutes, breaking it up with a spatula, until browned.
Toss the steak and vegetables together to combine.
Lay the provolone cheese slices over the top of the mixture and turn off the heat. Cover the pan for 1 minute until the cheese is fully melted and gooey.
Serve immediately directly from the skillet.