YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed lean steak and crisp bell peppers tucked into a toasted whole grain roll with melted provolone cheese for a savory and satisfying bite.
INGREDIENTS
4 oz Top round steak
0.5 small Whole grain hoagie roll
0.5 medium Green bell pepper
0.5 medium Yellow onion
0.5 slice Provolone cheese
0.5 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Thinly slice the steak against the grain while partially frozen to ensure the thinnest possible strips.
Heat the avocado oil in a large cast-iron skillet over medium-high heat.
Add the sliced onions and green peppers to the skillet, sautéing until they are tender and slightly caramelized.
Push the vegetables to the side of the pan and add the steak strips, seasoning them with sea salt, black pepper, and garlic powder.
Sear the steak quickly for 2-3 minutes until browned, then toss the meat and vegetables together.
Lay the provolone cheese slice over the mixture and cover the pan for 30 seconds until the cheese is completely melted.
Slice the hoagie roll and lightly toast it in a separate pan or oven until golden.
Scoop the cheesy steak and vegetable mixture into the toasted roll and serve immediately.