YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed lean steak and crisp bell peppers are layered with melted provolone on a toasted roll, creating a savory and satisfying sandwich with every bite.
INGREDIENTS
3.5 oz flank steak
0.5 oz provolone cheese
0.5 whole whole wheat hoagie roll
0.5 cup yellow onion
0.5 cup green bell pepper
0.25 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 20 minutes to firm up, then slice it against the grain into very thin strips.
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the sliced onions and green bell peppers to the skillet, sautéing until they are softened 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, then divide the mixture into a pile roughly the size of your roll.
Lay the provolone cheese over the steak mixture and cover the pan for 30 seconds until the cheese is melted and gooey.
Slice the hoagie roll open and toast it lightly in a separate pan or oven.
Use a spatula to scoop the cheesy steak and pepper mixture into the toasted roll and serve immediately.