YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed lean steak and crisp bell peppers piled onto a toasted whole grain roll with melted provolone cheese for a savory, satisfying bite.
INGREDIENTS
5 oz lean top round steak
0.25 tsp extra virgin olive oil
0.5 cup green bell pepper
0.5 cup yellow onion
0.25 oz 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
Thinly slice the lean top round steak against the grain into very thin strips.
Heat the extra virgin olive oil in a large cast-iron or stainless steel skillet over medium-high heat.
Add the sliced onions and green bell peppers to the skillet, sautéing for 5-7 minutes until they are softened and slightly caramelized.
Push the vegetables to the outer edges of the pan and add the steak strips to the center.
Season the meat with sea salt, black pepper, and garlic powder, then sear for 2-3 minutes until browned and just cooked through.
Toss the steak and vegetables together in the pan and divide into a pile roughly the size of your hoagie roll.
Place the provolone cheese slices over the steak mixture, cover the pan with a lid for 30 seconds to melt the cheese.
Slice the whole grain hoagie roll and toast it lightly in a separate pan or under the broiler.
Use a wide spatula to scoop the cheesy steak and pepper mixture into the toasted roll and serve immediately.