YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed lean steak and caramelized peppers tucked into a toasted sprouted roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
5 oz Top round steak
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.25 tsp Olive oil
0.5 slice Provolone cheese
0.5 medium 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 20 minutes to firm up, then slice it into very thin ribbons 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 until they are tender and have developed a sweet, caramelized edge.
Push the vegetables to the side of the pan and add the steak ribbons, seasoning them with sea salt, black pepper, and garlic powder.
Sear the steak quickly for 2-3 minutes until browned, then toss with the vegetables to combine.
Divide the mixture into a portion the size of your roll, lay the provolone cheese on top, and cover the pan for 30 seconds to melt.
Slice the sprouted grain hoagie roll and toast it lightly before sliding the cheesy steak and pepper mixture into the center.