YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed lean beef and crisp peppers are piled onto a toasted whole-grain roll and topped 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
0.5 slice Provolone cheese
0.5 small Whole-wheat hoagie roll
0.5 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Place the steak in the freezer for 15 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 green peppers to the skillet, sautéing until they are tender and slightly charred.
Move the vegetables to the side of the pan and add the steak ribbons, seasoning with sea salt, black pepper, and garlic powder.
Flash-sear the beef for 2-3 minutes until browned and fully cooked, then toss with the sautéed vegetables.
Lay the provolone cheese over the beef and vegetable mixture, covering the pan for 30 seconds to allow the cheese to melt into the crevices.
Toast the whole-wheat roll and pile the cheesy steak mixture high inside the bread to serve immediately.