YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced flank steak seared with crisp peppers and onions, served on a toasted sourdough roll with melted provolone for a savory, protein-packed meal.
INGREDIENTS
4 oz Flank steak
0.5 small Sourdough roll
0.5 slice Provolone cheese
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.
Add the sliced onions and green peppers to the skillet, sautéing until they are tender and slightly caramelized.
Move the vegetables to the side of the pan and add the steak strips in a single layer, seasoning with sea salt, black pepper, and garlic powder.
Flash-sear the steak for 1-2 minutes per side until browned, then toss with the vegetables.
Lay the provolone cheese over the steak mixture and cover the pan for 30 seconds to allow it to melt completely.
Slice the sourdough roll and toast it lightly before piling the cheesy steak and pepper mixture onto the bread.