YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced flank steak seared with caramelized onions and peppers, served on a toasted sprouted grain roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
5 oz Flank steak
0.5 small Sprouted grain hoagie roll
0.5 oz Provolone cheese
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Place the flank steak in the freezer for 15 minutes to firm up, then slice it against the grain into very thin strips.
Thinly slice the green bell pepper and yellow onion into uniform strips.
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the onions and 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 in a single layer.
Season the steak with sea salt, black pepper, and garlic powder, then sear until browned and cooked through.
Mix the steak and vegetables together and divide into a pile roughly the size of your roll.
Lay the provolone cheese over the mixture and allow it to melt completely.
Slice the sprouted grain roll and toast it lightly, then scoop the cheesy steak mixture into the roll and serve immediately.