YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced grass-fed sirloin sautéed with crisp peppers and onions, served on a toasted sprouted roll with melted provolone for a savory, clean-eating classic.
INGREDIENTS
4 oz Grass-fed sirloin steak
0.5 small Sprouted whole grain hoagie roll
0.5 cup Yellow onion
0.5 cup Green bell pepper
0.25 tsp Extra virgin olive oil
0.5 slice Provolone cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Place the sirloin in the freezer for 20 minutes to firm up, then slice it against the grain into very thin ribbons.
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 caramelized.
Move 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 slice of provolone cheese and cover the pan for 30 seconds to melt.
Slice the sprouted roll open and toast it lightly until golden brown.
Scoop the cheesy steak and pepper mixture into the toasted roll and serve immediately.