YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly shaved grass-fed steak seared with crisp peppers and onions, then topped with melted provolone on a toasted whole grain roll for a savory, satisfying bite.
INGREDIENTS
5 oz grass-fed flank steak
0.5 medium whole wheat hoagie roll
0.5 oz provolone cheese
0.5 cup green bell pepper
0.5 cup yellow onion
0.5 cup cremini mushrooms
0.5 tbsp 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 paper-thin strips.
Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the sliced onions, bell peppers, and mushrooms to the skillet, sautéing for 5-7 minutes until the vegetables are tender and slightly caramelized.
Push the vegetables to the side of the pan and add the shaved steak in a single layer.
Season the meat with sea salt, black pepper, and garlic powder, then sear for 2-3 minutes until browned and cooked through.
Toss the meat and vegetables together, then divide the mixture into a log shape roughly the size of your roll.
Place the provolone cheese over the mixture and cover the pan for 1 minute to allow the cheese to melt into the crevices.
Slice the hoagie roll open and toast it lightly under a broiler or in a separate pan until golden.
Use a wide spatula to scoop the cheesy steak and vegetable mixture into the toasted roll and serve immediately.