YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced flank steak seared with crisp bell peppers and onions, topped with melted provolone on a toasted sprouted grain roll for a savory and satisfying bite.
INGREDIENTS
5 oz Flank steak
0.25 tsp Extra virgin olive oil
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.5 slice Provolone cheese
0.5 medium Sprouted grain hoagie roll
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Place the flank steak in the freezer for 20 minutes to firm up, then slice it against the grain into very thin strips.
Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat.
Add the sliced yellow onion and green bell pepper to the skillet, sautéing until they are tender and slightly caramelized.
Move the vegetables to the side of the pan and add the steak strips, seasoning them with sea salt, black pepper, and garlic powder.
Sear the steak quickly for 2-3 minutes until browned, then toss with the vegetables.
Lay the slice of provolone cheese over the steak and vegetable mixture, covering the pan for 30 seconds until the cheese is melted.
Slice the sprouted grain hoagie roll open 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.