YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed steak and caramelized onions are nestled in a toasted whole grain roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
4 oz Top round steak
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.25 tsp Extra virgin olive oil
0.5 slice Provolone cheese
0.5 whole Whole 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 against the grain into paper-thin strips.
Heat a large cast-iron skillet over medium-high heat with the olive oil.
Add the onions and bell peppers to the skillet, sautéing for 5-7 minutes until they are soft and have developed a golden char.
Push the vegetables to the perimeter of the pan and add the steak strips to the center in a single layer.
Season the meat with sea salt, black pepper, and garlic powder, searing for 2 minutes until browned.
Toss the meat and vegetables together, then top with the slice of provolone cheese.
Cover the pan with a lid for 30 seconds until the cheese is completely melted and gooey.
Slice the hoagie roll and toast it in the oven or on the skillet until crisp.
Use a spatula to scoop the cheesy steak mixture into the toasted roll and serve warm.