YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed lean flank steak and crisp bell peppers stuffed into a toasted whole wheat roll with melted provolone for a savory and satisfying bite.
INGREDIENTS
4 oz Flank steak
0.5 tsp Extra virgin olive oil
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.5 slice Provolone cheese
0.5 medium Whole wheat hoagie roll
PREPARATION
Place the flank steak in the freezer for 15 minutes to firm up, then slice it against the grain into very thin strips.
Thinly slice the green bell pepper and yellow onion into strips.
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the peppers and onions to the skillet and sauté for 5 minutes until they are soft and slightly caramelized.
Push the vegetables to the side of the pan and add the steak strips in a single layer.
Season the meat with sea salt, black pepper, and garlic powder, then sear for 2 minutes without moving to develop a crust.
Toss the meat and vegetables together and cook for another 1-2 minutes until the steak is just cooked through.
Lay the provolone cheese slice over the mixture and cover the pan for 30 seconds until the cheese is melted and gooey.
Slice the hoagie roll open and toast it lightly under a broiler or in a separate pan.
Scoop the cheesy steak and vegetable mixture into the toasted roll and serve immediately.