YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed flank steak and crisp bell peppers are piled high on a toasted whole-grain roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
5 oz flank steak
0.5 whole whole grain hoagie roll
0.5 cup green bell pepper
0.5 cup yellow onion
0.5 slice provolone cheese
0.25 tbsp 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, bite-sized strips.
Heat 0.25 tbsp of olive oil in a large cast-iron skillet over medium-high heat.
Add the sliced onions and green peppers to the skillet, sautéing for 5-7 minutes until they are tender and slightly caramelized.
Remove the vegetables from the pan and set them aside on a plate.
Add the remaining 0.25 tbsp of olive oil to the same skillet and increase the heat to high.
Add the steak strips in a single layer, seasoning them evenly with sea salt, black pepper, and garlic powder.
Sear the steak quickly for 1-2 minutes until browned and just cooked through, then toss the cooked vegetables back into the pan.
Arrange the steak and pepper mixture into a shape roughly the size of your roll, top with the slice of provolone cheese, and cover the pan for 30 seconds to melt.
Slice the hoagie roll and toast it lightly under a broiler or in a separate pan, then scoop the cheesy steak and pepper mixture into the roll and serve immediately.