YOUR SOLIN GENERATED RECIPE
Philly Steak and Provolone Sandwich
Sautéed lean flank steak and crisp bell peppers nestled in a toasted whole grain roll with melted provolone cheese for a savory, satisfying bite.
INGREDIENTS
3.75 oz flank steak
0.5 cup green bell pepper
0.5 cup yellow onion
0.5 slice provolone cheese
0.5 medium whole grain hoagie roll
0.25 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Slice the flank steak against the grain into very thin strips for maximum tenderness.
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the sliced onions and green peppers to the skillet, sautéing until they are tender 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.
Flash-sear the steak for 2 to 3 minutes until browned but still juicy, then toss with the vegetables.
Slice the whole grain roll lengthwise and scoop out some of the interior bread to create a vessel for the filling.
Lay the provolone cheese over the steak and vegetable mixture in the pan, covering with a lid for 30 seconds to melt.
Use a spatula to transfer the cheesy steak and pepper mixture into the toasted roll and serve immediately.