YOUR SOLIN GENERATED RECIPE
Philly Steak and Provolone Sandwich
Thinly sliced steak seared with caramelized onions and peppers, topped with melted provolone on a toasted whole grain roll for a savory, satisfying bite.
INGREDIENTS
5 oz flank steak
0.5 slice provolone cheese
0.5 whole whole wheat hoagie roll
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
Thinly slice the flank steak against the grain into very thin strips.
Slice the yellow onion and green bell pepper into thin strips.
Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat.
Add the onions and peppers to the skillet, sautéing until they are softened and slightly caramelized.
Push the vegetables to the side of the pan and add the steak strips, seasoning them with sea salt, black pepper, and garlic powder.
Sear the steak quickly for 2 to 3 minutes until browned and cooked through.
Toss the steak and vegetables together in the pan, then lay the provolone slice over the top until it is melted and gooey.
Slice the whole wheat hoagie roll and lightly toast it in a separate pan or oven.
Scoop the steak, vegetable, and melted cheese mixture into the toasted roll and serve immediately.