YOUR SOLIN GENERATED RECIPE
Clean-Eating Philly Cheesesteak Sandwich
Thinly sliced flank steak seared with caramelized onions and bell peppers, topped with melted provolone on a toasted sprouted grain roll for a savory, melt-in-your-mouth experience.
INGREDIENTS
5 oz Flank steak
0.5 cup Yellow onion
0.5 cup Green bell pepper
0.5 slice Provolone cheese
0.5 small Sprouted grain hoagie roll
0.5 tsp Avocado 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 20 minutes to firm up, then slice it into very thin strips against the grain.
Season the steak strips evenly with sea salt, black pepper, and garlic powder.
Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the sliced yellow onions and green bell peppers to the skillet and sauté for 5-7 minutes until softened and slightly caramelized.
Push the vegetables to the outer edges of the skillet and add the steak strips to the center in a single layer.
Sear the steak for 1-2 minutes without moving it to develop a crust, then toss everything together for another minute until the beef is just cooked through.
Shape the meat and vegetable mixture into a pile roughly the length of your hoagie roll and place the provolone slice on top.
Cover the skillet with a lid for 30 seconds to allow the cheese to melt completely.
Slice the sprouted grain roll and toast it lightly under a broiler or in a separate pan.
Use a wide spatula to transfer the cheesy steak and vegetable mixture into the toasted roll and serve immediately.