YOUR SOLIN GENERATED RECIPE
Philly Steak and Provolone Sandwich
Sizzling flank steak seared with crisp bell peppers and caramelized onions, topped with melted provolone on a toasted whole-grain roll.
INGREDIENTS
5 oz Flank steak
0.5 slice Provolone cheese
0.5 whole Whole-grain hoagie roll
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 against the grain into very thin strips.
Season the steak strips evenly with the sea salt, black pepper, and garlic powder.
Thinly slice the green bell pepper and yellow onion into long strips.
Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the peppers and onions to the skillet and sauté for 5-7 minutes until they are tender and edges are caramelized.
Push the vegetables to the perimeter of the pan and add the steak strips to the center in a single layer.
Sear the steak undisturbed for 2 minutes, then toss with the vegetables and cook for 1 additional minute until browned.
Lay the provolone cheese slice over the steak and vegetable mixture, covering the pan for 30 seconds to melt.
Split the whole-grain hoagie roll and toast it lightly in a separate pan or toaster oven.
Transfer the cheesy steak and vegetable mixture into the toasted roll and serve immediately.