YOUR SOLIN GENERATED RECIPE
Clean-Eating Philly Cheesesteak Sandwich
Thinly sliced steak sautéed with crisp bell peppers and onions, tucked into a toasted sprouted roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
5 oz flank steak
0.5 small sprouted grain hoagie roll
0.5 medium green bell pepper
0.25 medium yellow onion
0.75 slice provolone cheese
0.5 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 it against the grain into very thin ribbons.
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 slightly caramelized.
Push the vegetables to the side of the pan and add the steak ribbons in a single layer; season with sea salt, black pepper, and garlic powder.
Sear the steak for 1-2 minutes per side until browned and just cooked through, then toss together with the vegetables.
Slice the sprouted grain roll open and toast it lightly in a separate pan or toaster oven until golden.
Arrange the steak and vegetable mixture into a pile the length of the roll, place the provolone slice on top, and cover the pan for 30 seconds to melt the cheese.
Scoop the cheesy steak mixture into the toasted roll and serve immediately.