YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced sirloin sautéed with crisp bell peppers and onions, tucked into a toasted whole-grain roll with melted provolone cheese for a savory, satisfying bite.
INGREDIENTS
5.5 oz Lean top sirloin steak
0.5 medium Green bell pepper
0.5 medium Yellow onion
0.25 tsp Extra virgin olive oil
0.25 oz Provolone cheese
0.5 small Whole wheat 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 against the grain into very thin ribbons.
Slice the green bell pepper and yellow onion into thin strips.
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the peppers and onions to the skillet, sautéing for 5-7 minutes until they are softened and slightly caramelized.
Push the vegetables to the side of the pan and add the steak ribbons in a single layer.
Season the steak with sea salt, black pepper, and garlic powder, then sear for 2 minutes until browned.
Toss the steak and vegetables together, then top with the provolone cheese until it is gooey and melted.
Slice the hoagie roll open and toast it lightly, then pile the cheesy steak and vegetable mixture into the bread.