YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Seared strips of lean flank steak tossed with crisp bell peppers and onions, finished with melted provolone on a toasted sourdough roll.
INGREDIENTS
5 oz Flank steak
0.75 small Sourdough roll
0.5 oz 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 paper-thin strips.
Heat the olive oil in a large cast-iron skillet over medium-high heat.
Add the sliced onions and bell peppers to the skillet, sautéing until they are softened and slightly caramelized.
Move the vegetables to the side of the pan and add the steak strips, seasoning them with sea salt, black pepper, and garlic powder.
Sear the steak quickly for 2-3 minutes until browned, then toss with the vegetables.
Lay the provolone cheese over the steak mixture and cover the pan for 30 seconds until the cheese is gooey and melted.
Slice the sourdough roll open, lightly toast it, and pile the cheesy steak and pepper mixture into the bread.