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
0 tsp Extra virgin olive oil
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0 slice Provolone cheese
0.5 medium Whole grain hoagie roll
PREPARATION
Place the flank steak in the freezer for 15 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 for 5-7 minutes until they are softened and slightly caramelized.
Push the vegetables to the side of the pan and add the steak strips in a single layer.
Season the meat with sea salt, black pepper, and garlic powder, then sear for 2 minutes without moving to develop a crust.
Toss the steak and vegetables together, then divide the mixture into a pile the size of your roll.
Lay the provolone cheese over the steak mixture and cover the pan for 1 minute until the cheese is gooey and melted.
Slice the hoagie roll open and toast it lightly, then use a spatula to scoop the cheesy steak and peppers into the bread.