YOUR SOLIN GENERATED RECIPE
Philly Steak and Provolone Sandwich
Thinly sliced flank steak seared with crisp bell peppers and onions, topped with melted provolone on a toasted whole grain roll for a savory, satisfying bite.
INGREDIENTS
5.5 oz flank steak
0.5 small whole grain hoagie roll
0.5 slice provolone cheese
0.5 cup green bell pepper
0.5 cup yellow onion
0.5 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 until shimmering.
Add the sliced onions and bell peppers to the skillet, sautéing until they are tender and slightly caramelized.
Push the vegetables to the side of the pan and add the steak strips in a single layer, seasoning them with salt, pepper, and garlic powder.
Flash-sear the steak for 1-2 minutes per side until browned, then toss the meat together with the sautéed vegetables.
Lay the provolone slice over the steak and vegetable mixture, covering the pan for 30 seconds until the cheese is gooey and melted.
Slice the whole grain roll open and toast it lightly in a separate pan or toaster, then scoop the cheesy steak and pepper mixture into the roll.