YOUR SOLIN GENERATED RECIPE
Shaved Steak Sandwich with Provolone
Pan-seared shaved steak and melted provolone layered on a toasted sourdough roll with peppery arugula and a zesty horseradish spread.
INGREDIENTS
5 oz Shaved beef steak
0.5 slice Provolone cheese
0.5 medium Sourdough roll
0 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 cup Baby arugula
1 tsp Prepared horseradish
0 tbsp Avocado oil mayonnaise
PREPARATION
Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Season the shaved beef steak evenly with sea salt and black pepper.
Add the steak to the hot skillet in a single layer, searing for 2-3 minutes without stirring to develop a golden crust.
Flip the steak and continue cooking for 1 minute, then group the meat into a pile roughly the size of your sandwich roll.
Place the provolone cheese slice directly onto the steak pile and cover the pan for 30 seconds to allow the cheese to melt.
Slice the sourdough roll and toast it lightly in a separate pan or toaster until the edges are crisp.
In a small ramekin, whisk together the avocado oil mayonnaise and prepared horseradish until smooth.
Spread the horseradish mayo onto the toasted roll, transfer the cheesy steak onto the bread, and top with fresh baby arugula before serving.