YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced flank steak seared with crisp peppers and onions, topped with melted provolone on a toasted whole grain roll for a savory, satisfying bite.
INGREDIENTS
4 oz flank steak
1 slice provolone cheese
0.5 whole small whole wheat 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 20 minutes to firm up, then slice it into very thin strips against the grain.
Thinly slice the green bell pepper and yellow onion into uniform strips.
Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the peppers and onions to the skillet and sauté for 5-7 minutes until they are soft and slightly caramelized.
Push the vegetables to the edges of the pan and add the steak strips to the center.
Season the steak with sea salt, black pepper, and garlic powder, searing for 2-3 minutes until browned.
Toss the steak and vegetables together, then lay the provolone slice over the top until it melts into the mixture.
Slice the hoagie roll open and toast it lightly in the pan or a toaster oven.
Transfer the cheesy steak and vegetable mixture into the toasted roll and serve immediately.