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 for a savory, satisfying bite.
INGREDIENTS
4 oz Flank steak
0.5 whole Whole grain hoagie roll
0.5 slice Provolone cheese
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.5 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 20 minutes to firm up, then slice it against the grain into very thin strips.
Thinly slice the green bell pepper and yellow onion into uniform strips.
Heat the olive oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.
Add the onions and peppers to the skillet and sauté for 5-6 minutes until they are tender and slightly caramelized.
Push the vegetables to the outer edges of the pan and add the steak strips to the center 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 steak and vegetables together and cook for another 1-2 minutes until the steak is just cooked through.
Place the provolone slice over the meat and vegetable mixture and cover the pan for 30 seconds to melt the cheese.
Split the whole grain roll and toast it lightly, then scoop the cheesy steak mixture into the roll and serve immediately.