YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed flank steak strips combined with caramelized onions and crisp bell peppers, topped with melted provolone on a toasted whole grain roll for a savory, satisfying bite.
INGREDIENTS
4.5 oz Flank steak
0.5 small Whole grain hoagie roll
0.5 slice Provolone cheese
0.5 cup Yellow onion
0.5 cup Green bell pepper
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 paper-thin strips.
Thinly slice the yellow onion and green bell pepper into long, even strips.
Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the onions and peppers to the skillet and sauté until they are softened and develop a light golden char.
Move the vegetables to the side of the pan and add the steak strips in a single layer to ensure even browning.
Season the meat with sea salt, black pepper, and garlic powder, searing for 1-2 minutes until just cooked through.
Toss the meat and vegetables together in the pan, then lay the slice of provolone cheese over the mixture until melted.
Slice the whole grain roll and toast it lightly before filling it with the hot, cheesy steak and pepper mixture.