YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced grass-fed steak seared with sizzling peppers and onions, topped with melted provolone on a toasted whole-grain roll for a savory bite.
INGREDIENTS
5.5 oz grass-fed flank steak
1 small whole grain hoagie roll
0.5 oz provolone cheese
0.5 cup green bell pepper
0.5 cup yellow onion
1 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Freeze the steak for 20 minutes to make it easier to slice into paper-thin strips against the grain.
Heat avocado oil in a cast-iron skillet over medium-high heat until shimmering.
Sauté thinly sliced onions and bell peppers until they are tender and slightly caramelized.
Push vegetables to the side and add the steak strips, seasoning with sea salt, black pepper, and garlic powder.
Sear the meat quickly for 2-3 minutes until browned but still tender, then toss with the vegetables.
Slice the hoagie roll lengthwise and remove some of the interior bread to create a boat for more filling.
Arrange the meat and vegetable mixture into a pile the length of the roll and top with the provolone cheese.
Cover the skillet for 30 seconds to melt the cheese, then scoop the filling into the toasted roll.