YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Thinly sliced flank steak seared with crisp bell peppers and onions, topped with melted provolone on a toasted sourdough roll for a savory, satisfying bite.
INGREDIENTS
5 oz Flank steak
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.5 slice Provolone cheese
0.5 small Sourdough hoagie roll
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 15-20 minutes to firm up, then slice it against the grain into paper-thin strips.
Thinly slice the green bell pepper and yellow onion into long, uniform strips.
Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the peppers and onions to the skillet, sautéing for 5-7 minutes until they are tender and slightly caramelized around the edges.
Push the vegetables to the side of the pan and add the steak strips in a single layer, seasoning with sea salt, black pepper, and garlic powder.
Sear the steak for 2 minutes without moving it to develop a golden-brown crust, then toss with the vegetables and cook for another minute.
Divide the mixture into a pile the size of your roll and lay the provolone cheese over the top to melt.
Slice the sourdough roll open and place it face down over the meat and cheese for 30 seconds to steam and toast the bread.
Use a wide spatula to scoop the cheesy steak and vegetable mixture into the roll and serve immediately.