YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced steak seared with crisp bell peppers and onions, topped with melted provolone on a toasted whole grain roll for a savory, satisfying bite.
INGREDIENTS
3 oz Top round steak
0.5 whole Whole grain hoagie roll
0.5 slice Provolone cheese
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.5 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Place the steak in the freezer for 20 minutes to firm up, then slice it against the grain into very thin strips.
Thinly slice the green bell pepper and yellow onion into strips.
Heat the avocado oil in a large cast-iron skillet over medium-high heat.
Add the peppers and onions to the skillet and sauté for 5-7 minutes until they are softened and slightly caramelized.
Push the vegetables to the side of the pan and add the steak strips in a single layer.
Season the steak with sea salt, black pepper, and garlic powder.
Sear the steak for 2-3 minutes without moving it to develop a brown crust, then toss with the vegetables.
Shape the meat and vegetable mixture into a pile the length of your roll and place the provolone cheese slice on top to melt.
Slice the hoagie roll open and toast it lightly in a separate pan or oven.
Use a spatula to scoop the cheesy steak and pepper mixture into the toasted roll and serve immediately.