YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sliced flank steak seared with crisp peppers and onions, tucked into a toasted whole-grain roll with melted provolone for a savory, velvety finish.
INGREDIENTS
5 oz flank steak
0.5 cup green bell pepper
0.5 cup yellow onion
0.5 tsp olive oil
0.25 oz provolone cheese
0.5 small whole wheat hoagie roll
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 as thinly as possible against the grain.
Heat the olive oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.
Add the sliced bell peppers and onions to the skillet, sautéing for 5-7 minutes until they are tender and slightly charred.
Push the vegetables to the outer edges of the pan and add the thinly sliced steak to the center.
Season the meat with sea salt, black pepper, and garlic powder, then sear for 2-3 minutes until browned.
Toss the steak and vegetables together, then lay the provolone cheese over the top and cover with a lid for 30 seconds to melt.
Slice the hoagie roll open and toast it lightly in a separate pan or oven.
Use a spatula to scoop the cheesy steak and pepper mixture into the toasted roll and serve immediately.