YOUR SOLIN GENERATED RECIPE
Philly-Style Steak and Provolone Sandwich
Pan-seared flank steak and caramelized onions tucked into a toasted whole grain roll with melted provolone for a savory, comforting finish.
INGREDIENTS
4.5 oz flank steak
1 slice provolone cheese
0.5 small whole grain hoagie roll
0.5 cup green bell pepper
0.5 cup yellow onion
0 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 15 minutes to firm up, then slice it into very thin strips against the grain.
Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the sliced onions and bell peppers to the skillet, sautéing until they are tender and slightly charred.
Move the vegetables to the side of the pan and add the steak strips, seasoning them with sea salt, black pepper, and garlic powder.
Cook the steak for 2-3 minutes until browned, then toss with the vegetables and lay the provolone cheese over the top to melt.
Slice the whole grain roll and toast it lightly before piling the cheesy steak and vegetable mixture inside.