YOUR SOLIN GENERATED RECIPE
Philly Steak and Provolone Sandwich
Thinly sliced flank steak seared with crisp bell peppers and onions, topped with melted provolone on a toasted whole grain roll for a savory, protein-packed bite.
INGREDIENTS
4 oz Flank steak
1 slice Provolone cheese
1 small Whole wheat hoagie roll
0.5 cup Green bell pepper
0.5 cup Yellow onion
1 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 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 tender and slightly caramelized.
Push the vegetables to the outer edges of the pan and add the steak strips to the center 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 and top with the provolone cheese, covering the pan for 30 seconds to melt.
Toast the whole wheat roll lightly, then use a spatula to scoop the cheesy steak mixture into the bread and serve immediately.