YOUR SOLIN GENERATED RECIPE
Philly Steak and Provolone Sandwich
Sautéed lean steak and crisp vegetables piled high on a toasted roll and topped with a layer of creamy, melted provolone cheese.
INGREDIENTS
3 oz flank steak
0.5 slice provolone cheese
0.5 medium whole grain hoagie roll
0.5 cup green bell pepper
0.5 cup yellow onion
0.25 tsp 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 20 minutes to firm up, then slice it against the grain into very thin strips.
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, sautéing for 5-7 minutes until they are soft and slightly caramelized.
Push the vegetables to the side of the pan and add the steak strips in a single layer.
Season the steak 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 cook for another 1-2 minutes until the steak is just cooked through.
Arrange the mixture into a pile roughly the size of your roll and place the provolone slice on top to melt.
Slice the hoagie roll open and toast it lightly in a separate pan or toaster.
Use a spatula to scoop the cheesy steak and vegetable mixture into the toasted roll and serve immediately.