YOUR SOLIN GENERATED RECIPE
Philly Steak and Provolone Sandwich
Seared flank steak strips with crisp bell peppers and onions, topped with melted provolone on a toasted whole grain roll for a savory and satisfying bite.
INGREDIENTS
5 oz flank steak
0.5 tsp olive oil
0.5 cup green bell pepper
0.5 cup yellow onion
0.5 slice provolone cheese
0.5 medium whole wheat hoagie roll
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Slice the flank steak against the grain into very thin strips.
Heat olive oil in a large skillet over medium-high heat.
Add sliced onions and bell peppers, sautéing until they are tender and slightly caramelized.
Push vegetables to the side and add the steak strips, seasoning with salt, pepper, and garlic powder.
Sear the steak quickly for 2-3 minutes until browned but still tender.
Toss the steak and vegetables together, then lay the provolone slice over the mixture to melt.
Slice the hoagie roll and toast it lightly under a broiler or in a separate pan.
Scoop the cheesy steak and vegetable mixture into the toasted roll and serve immediately.