YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced flank steak seared with crisp bell peppers and onions, tucked into a toasted whole grain roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
5 oz flank steak
0.5 roll whole grain hoagie roll
0.5 slice provolone cheese
0.5 cup green bell pepper
0.5 cup yellow onion
0.25 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 15 minutes to firm up, then slice it into very thin strips against the grain.
Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat.
Add the sliced yellow onions and green 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, seasoning them with sea salt, black pepper, and garlic powder.
Sear the steak quickly for 2 to 3 minutes until browned and fully cooked, then toss the meat together with the vegetables.
Slice the whole grain hoagie roll open and place the provolone cheese slice inside.
Stuff the hot steak and vegetable mixture into the roll, allowing the residual heat to melt the cheese before serving.