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, satisfying bite.
INGREDIENTS
3.5 oz Flank steak
0.25 tsp Olive oil
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0 slice Provolone cheese
0.5 whole Sprouted grain hoagie roll
PREPARATION
Place the flank steak in the freezer for 15 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 until shimmering.
Add the sliced onions and bell peppers to the skillet, sautéing for 5-7 minutes 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 meat with sea salt, black pepper, and garlic powder, then sear for 2 minutes without moving to develop a golden crust.
Toss the meat and vegetables together, then top with the provolone cheese slice and cover the pan for 30 seconds to melt.
Slice the sprouted grain roll and lightly toast it in a separate pan or toaster.
Scoop the cheesy steak and vegetable mixture into the toasted roll and serve immediately.