YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed thin-sliced flank steak and crisp bell peppers nestled in a toasted whole wheat roll with melted provolone for a savory, satisfying bite.
INGREDIENTS
5 oz Flank steak
0.5 whole Whole wheat hoagie roll
0.5 slice Provolone cheese
0.5 cup Green bell pepper
0.5 cup Yellow onion
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.
Slice the green bell pepper and yellow onion into thin strips.
Heat the olive oil in a large skillet over medium-high heat.
Add the onions and peppers to the skillet and sauté for 5 minutes until softened and slightly charred.
Push the vegetables to the side of the pan and add the steak strips.
Season the steak with sea salt, black pepper, and garlic powder.
Cook the steak for 2-3 minutes until browned and cooked through, then toss with the vegetables.
Split the hoagie roll and toast it lightly in a separate pan or oven.
Place the provolone cheese slice over the meat and vegetable mixture in the pan until melted.
Scoop the cheesy steak and vegetable mixture into the toasted roll and serve immediately.