YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced lean steak seared with caramelized onions and crisp peppers, topped with melted provolone on a toasted sprouted grain roll.
INGREDIENTS
4 oz Lean top round steak
0.25 tsp Extra virgin olive oil
0.5 cup Yellow onion
0.5 cup Green bell pepper
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.5 slice Provolone cheese
0.5 medium Sprouted grain hoagie roll
PREPARATION
Place the steak in the freezer for 20 minutes to firm up, then slice it into paper-thin strips against the grain.
Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the sliced onions and bell peppers to the skillet, sautéing for 5-7 minutes until they are tender and slightly browned.
Push the vegetables to the outer edges of the pan and add the shaved steak 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, then lay the provolone cheese over the top and cover with a lid for 30 seconds to melt.
Slice the sprouted grain roll open and toast it lightly in a separate pan or toaster oven.
Use a spatula to scoop the cheesy steak and vegetable mixture into the toasted roll and serve immediately.